There’s something truly special about biting into a warm, freshly baked artisan bread roll. These rolls boast a crisp crust and a soft, airy interior that makes every meal feel a little more luxurious. Whether served alongside a hearty stew or enjoyed with a pat of butter, artisan rolls elevate any dining experience.
Making artisan bread rolls at home might seem intimidating but with the right technique and a bit of patience, we can achieve bakery-quality results in our own kitchens. This recipe focuses on simple ingredients and easy-to-follow steps that bring out the best texture and flavor. Let’s dive into crafting these irresistible rolls that will soon become a staple on our tables.
Ingredients
To create our artisan bread rolls with the perfect balance of a crisp crust and tender crumb, we use simple, carefully selected ingredients. Each component plays a vital role in developing the texture and flavor that define these rolls.
- Bread Flour – 4 cups (480 grams)
Provides the necessary gluten structure for a chewy and airy crumb. - Warm Water (between 100°F and 110°F) – 1 ½ cups (360 ml)
Activates the yeast and hydrates the dough for proper fermentation. - Active Dry Yeast – 2 ¼ teaspoons (1 packet)
Leavens the dough, creating lightness and airy pockets. - Granulated Sugar – 1 tablespoon (12 grams)
Feeds the yeast to enhance fermentation and adds a slight sweetness. - Fine Sea Salt – 2 teaspoons (12 grams)
Balances flavor and strengthens gluten structure. - Olive Oil – 2 tablespoons (30 ml)
Adds richness and contributes to a tender crumb and golden crust.
Here’s a concise overview of the ingredients with exact measurements:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bread Flour | 4 cups (480 grams) | Gluten structure and texture |
| Warm Water | 1 ½ cups (360 ml) | Yeast activation and hydration |
| Active Dry Yeast | 2 ¼ teaspoons | Leavening agent |
| Granulated Sugar | 1 tablespoon (12 g) | Yeast nourishment and sweetness |
| Fine Sea Salt | 2 teaspoons (12 g) | Flavor and gluten strength |
| Olive Oil | 2 tablespoons (30 ml) | Tender crumb and crust color |
Pro tip: Use fresh yeast for the best rise and flavor profile. Store your yeast in a cool dry place to maintain its potency.
With these ingredients ready and measured precisely, our artisan bread rolls will start taking shape, guiding us through each step to bakery-quality results at home.
Equipment Needed
To craft perfect artisan bread rolls with that unmistakable crisp crust and soft crumb, having the right equipment on hand is essential. Below, we list each tool that helps us transform simple ingredients into bakery-quality rolls with precision and ease.
Essential Tools for Mixing and Kneading
- Large mixing bowl
We use a spacious, sturdy bowl to combine all the ingredients comfortably. This gives the dough ample room to expand during kneading and rising.
- Wooden spoon or dough whisk
Ideal for initial mixing, these utensils handle thick dough effortlessly and ensure even distribution of ingredients.
- Bench scraper
Key for kneading and shaping, this versatile tool helps us work the dough efficiently without sticking to our hands.
Critical Items for Proofing and Baking
- Clean kitchen towel or plastic wrap
Covering the dough during rising keeps the moisture in and the environment warm, which is crucial for an optimal rise.
- Baking sheet or tray
A sturdy baking sheet provides the perfect surface for shaping and baking the rolls.
- Parchment paper
Lining the tray with parchment prevents sticking, simplifying cleanup and preserving the rolls’ shape.
Baking and Finishing Equipment
- Oven thermometer
Accuracy in temperature ensures our rolls bake evenly and develop the iconic crisp crust.
- Cooling rack
We rely on a wire rack to cool the bread rolls, allowing air circulation that keeps the crust crisp and prevents sogginess.
| Equipment | Purpose | Notes |
|---|---|---|
| Large mixing bowl | Mixing and initial kneading | Should be large enough for dough growth |
| Wooden spoon/dough whisk | Mixing ingredients | Handles thick dough well |
| Bench scraper | Kneading and shaping | Prevents dough sticking |
| Kitchen towel/plastic wrap | Covering dough for proofing | Maintains moisture and warmth |
| Baking sheet/tray | Baking the bread rolls | Use heavy-duty for even heat exposure |
| Parchment paper | Non-stick lining | Prevents sticking |
| Oven thermometer | Ensuring correct baking temperature | Recommended for consistent results |
| Cooling rack | Cooling baked rolls | Allows air flow to maintain crispness |
Having each of these items ready helps us control every stage of the artisan bread roll process — from gentle mixing to achieving the perfect golden crust during baking. Let’s gather these tools before we embark on the hands-on steps ahead.
Prep Work
Proper Prep Work sets the foundation for flawless artisan bread rolls. We will focus on precision in measuring ingredients and efficient preparing of the dough to ensure our rolls rise beautifully and develop the perfect texture.
Measuring Ingredients
Accurate measurement is crucial for achieving consistent results with our artisan bread rolls. Use a kitchen scale for best precision, especially for flour and water. Here’s how we measure each key ingredient:
| Ingredient | Measurement Tool | Notes |
|---|---|---|
| Bread Flour | Kitchen scale | Level by spooning into cup if no scale |
| Warm Water | Liquid measuring cup | Temperature: 105°F to 110°F |
| Active Dry Yeast | Measuring spoons | Use fresh for optimal rise |
| Granulated Sugar | Measuring spoons | Level with flat edge |
| Fine Sea Salt | Measuring spoons | Same as sugar for accuracy |
| Olive Oil | Measuring spoons | Use good quality extra virgin |
Pro Tip: Warm your water gently to avoid killing the yeast. Using an oven thermometer can help verify accurate water temperature.
Preparing the Dough
Proper dough preparation is the core step to getting that artisan-quality texture. Follow these steps carefully:
- Activate the yeast: Warm the water to 105°F–110°F, add the active dry yeast and sugar. Stir gently and let it sit for 5–10 minutes until foamy.
- Combine dry ingredients: In a large mixing bowl, whisk together the bread flour and fine sea salt.
- Mix wet ingredients: Make a well in the flour mixture, pour in the yeast mixture and olive oil.
- Form the dough: Use a wooden spoon or dough whisk to combine all ingredients until a shaggy dough forms.
- Knead the dough: Transfer dough to a lightly floured surface. Knead vigorously for 8–10 minutes until smooth and elastic. You should feel the dough stretch without tearing.
- First proof: Shape dough into a ball, place it in an oiled bowl and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1–1.5 hours or until doubled in size.
Remember: Well-prepared dough will be slightly tacky but not sticky. Adjust flour or water sparingly during kneading if necessary.
By carefully measuring and thoroughly preparing our dough, we build the perfect base for artisan bread rolls bursting with flavor and texture.
Instructions
Follow these detailed steps to create perfectly crisp and soft artisan bread rolls. Each phase builds on the previous one to develop the ideal texture and flavor.
Mixing the Dough
- In a large mixing bowl, combine bread flour, fine sea salt, and granulated sugar evenly.
- In a separate cup, activate your active dry yeast by dissolving it in the pre-warmed water (between 105°F and 110°F) along with olive oil. Stir gently and let it sit for 5 minutes until it becomes frothy and alive.
- Pour the yeast mixture into the bowl with the dry ingredients.
- Use a wooden spoon or dough whisk to mix the ingredients until they just come together into a shaggy dough.
Pro Tip: Avoid over-mixing at this stage. We want the dough to be combined but not fully developed before kneading.
Kneading the Dough
- Lightly flour a clean surface and turn the shaggy dough out.
- Knead using the heels of your hands, folding the dough over itself, and pushing away, repeating for about 8 to 10 minutes.
- The dough should become smooth and elastic but remain slightly tacky to the touch.
- If the dough feels too sticky, sprinkle small amounts of flour as needed. If too dry, add a teaspoon of water incrementally.
| Kneading Time | Texture Outcome | Adjustment Needed |
|---|---|---|
| Under 8 mins | Sticky & Loose | Add flour gradually |
| 8-10 mins | Smooth & Elastic | Perfect |
| Over 10 mins | Tough & Dry | Slight water addition |
Our goal is a balanced dough that springs back slowly when pressed.
First Rise
- Lightly oil a large bowl to prevent sticking.
- Place the kneaded dough in the bowl and cover it with a clean kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free environment for 1 to 1½ hours, or until it doubles in size.
“Patience during the first rise ensures a light crumb and excellent flavor development.”
Shaping the Rolls
- Gently punch down the risen dough to release excess gas.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into equal portions of about 80 to 100 grams each for uniform rolls.
- Shape each portion into a tight ball by tucking the edges underneath and rolling smoothly between your palms.
- Place shaped rolls on a parchment-lined baking sheet with sufficient space for expansion.
| Portion Size | Roll Description |
|---|---|
| 80 grams | Smaller, perfect for slider buns |
| 100 grams | Standard dinner rolls |
Second Rise
- Cover the shaped rolls loosely with a kitchen towel or plastic wrap.
- Allow them to proof for 30 to 45 minutes until they puff visibly but do not over-proof.
- They should feel soft and yield slightly to gentle pressure without collapsing.
This final proof adds volume and helps produce the characteristic soft crumb.
Scoring the Rolls
- Preheat the oven to 425°F (220°C) with a baking stone or heavy baking sheet inside.
- Using a sharp serrated knife or bread lame, make one or two shallow cuts on the top of each roll.
- The cuts should be about ¼ inch deep and allow steam to escape, promoting an artisan rustic crust.
Baking Directions
Now that our dough is perfectly shaped and proofed, it’s time to focus on baking our artisan bread rolls to achieve the ideal crisp crust and soft, airy interior. Proper oven preparation and baking technique are essential to bring out the best in our homemade rolls.
Oven Preheating
To ensure even baking and develop that signature crust, we must preheat the oven thoroughly. Set your oven to 450°F (232°C) at least 30 minutes before baking. This preheating period allows the oven and baking stone or sheet to reach a steady temperature, giving our artisan rolls an immediate burst of heat when placed inside.
Pro Tip: Place a shallow metal pan on the bottom rack while preheating to create steam. Adding steam for the first 10 minutes of baking encourages the crust to become beautifully crisp and golden.
Baking Time and Temperature
Bake the rolls in the preheated oven following this table for perfect timing and temperature:
| Step | Temperature | Duration | Notes |
|---|---|---|---|
| Initial Bake + Steam | 450°F (232°C) | 10 minutes | Add 1 cup hot water to the shallow pan to create steam, then close oven quickly. |
| Continue Baking | 425°F (218°C) | 10-15 minutes | Remove steam pan. Bake until rolls are golden brown and an internal temperature of 200°F (93°C) is reached. |
We recommend using an oven thermometer to ensure temperature accuracy. The rolls will sound hollow when tapped on the bottom—a classic test for doneness.
Cooling the Rolls
Once baked to perfection, remove the artisan bread rolls from the oven and transfer them to a cooling rack immediately. Cooling on a rack prevents moisture build-up underneath, preserving the signature crust crunch.
Allow the rolls to cool for at least 20-30 minutes before slicing or serving. This resting time lets the crumb set fully, enhancing the interior texture and flavor. Resisting the urge to cut into them while hot ensures each bite will be a perfect harmony of crisp exterior and tender inside.
Serving Suggestions
Our artisan bread rolls boast a perfect balance of a crisp crust and soft interior making them incredibly versatile at the table. Here are some of our favorite ways to serve these delightful rolls and elevate your dining experience.
Classic Pairings
- Serve warm with high-quality butter or herb-infused olive oil for dipping. The textures meld beautifully as the butter melts into the tender crumb.
- Pair with a selection of artisan cheeses, such as sharp cheddar, creamy brie, or tangy goat cheese. The crust adds a satisfying crunch to every bite.
- Complement with homemade soups like tomato basil, roasted butternut squash, or classic chicken noodle. The rolls are perfect for sopping up flavorful broths.
Gourmet Sandwich Ideas
Transform the rolls into gourmet sandwiches by slicing them horizontally:
| Filling Idea | Description |
|---|---|
| Roast Beef & Horseradish | Thin roast beef slices with creamy horseradish sauce and arugula for a peppery bite |
| Caprese | Fresh mozzarella, ripe tomato, basil leaves, and a drizzle of balsamic glaze |
| Grilled Chicken & Pesto | Juicy grilled chicken breast with vibrant basil pesto and roasted red peppers |
Entertaining Tips
“Hand out artisan rolls as part of your appetizer spread for an elegant yet approachable starter.”
- Arrange rolls in a basket lined with a clean kitchen towel to retain warmth.
- Serve alongside small bowls of flavored butters, tapenades, or savory spreads like olive tapenade or sun-dried tomato pesto.
- Pair with charcuterie for sophisticated gatherings, balancing cured meats with the rolls’ mild flavor.
Breakfast and Brunch Uses
- Split and toast lightly, then top with smashed avocado and a sprinkle of crushed red pepper for a quick savory breakfast.
- Use as a base for mini breakfast sliders filled with scrambled eggs, cheese, and crispy bacon or sausage.
- Accompany fresh fruit preserves or honey for a simple sweet option.
Storage and Reheating Tips
To maintain the artisan quality of the rolls:
| Storage Method | Instructions |
|---|---|
| Short term (1-2 days) | Store in a paper bag at room temperature to prevent sogginess |
| Long term (up to 1 month) | Freeze in airtight bags; thaw at room temperature before reheating |
| Reheating | Warm in a 350°F oven for 5-7 minutes wrapped in foil |
Using the right serving methods enhances the rich flavors and texture of our artisan bread rolls, ensuring every meal feels special.
Storage Tips
Proper storage is essential to preserve the freshness, flavor, and texture of our artisan bread rolls. Here are the best practices to keep your rolls tasting bakery-fresh for as long as possible.
Short-Term Storage: Maintain Crispness and Softness
- Cool Completely: Always let the rolls cool fully on a wire rack before storing. Trapping heat creates moisture that softens the crust.
- Use a Paper Bag or Bread Box: Store rolls in a paper bag or a well-ventilated bread box at room temperature. This allows the crust to remain crisp while the interior stays soft.
- Avoid Plastic Bags: Storing fresh rolls in airtight plastic will trap moisture and cause the crust to soften and the crumb to become gummy within hours.
Long-Term Storage: Freezing for Freshness
For longer storage, freezing is the best option to maintain the artisan quality:
| Step | Instruction | Detail |
|---|---|---|
| 1 | Cool Rolls Completely | Prevent condensation inside packaging |
| 2 | Wrap Individually or in Batches | Use plastic wrap then place in freezer bags |
| 3 | Remove Excess Air from Freezer Bags | Helps avoid freezer burn |
| 4 | Label and Date | Track freshness for up to 3 months |
| 5 | Freeze Immediately | Freeze rolls as soon as they are fully cooled |
Reheating Tips: Revive Crisp Crust and Soft Interior
To enjoy your artisan bread rolls just like fresh:
“Preheat your oven to 375°F (190°C). Wrap the rolls loosely in aluminum foil to retain moisture while preventing crust sogginess. Heat for about 10–15 minutes until warmed through.”
For a crisper crust:
- Unwrap rolls during the last 3-5 minutes of reheating.
- Alternatively, place rolls directly on an oven rack for the final few minutes.
Summary of Storage Methods
| Storage Method | Location | Duration | Best Practice |
|---|---|---|---|
| Short-Term | Room Temperature | 1-2 days | Paper bag or bread box only |
| Long-Term | Freezer | Up to 3 months | Wrapped tightly, labeled, frozen |
| Reheating | Oven | Immediate use | Foil-wrapped, crisp finish option |
By following these Storage Tips, we ensure each artisan bread roll stays as delightful as when it first comes out of the oven.
Conclusion
Mastering artisan bread rolls at home opens up a world of delicious possibilities. With patience and attention to detail, we can enjoy bakery-quality rolls that elevate any meal. These versatile rolls not only taste amazing fresh but also store well, making them perfect for any occasion.
Baking your own artisan bread rolls is a rewarding experience that brings warmth and comfort to the table. Let’s keep experimenting and savoring every bite of these golden, crusty delights.
Frequently Asked Questions
What ingredients are essential for making artisan bread rolls at home?
The key ingredients are bread flour, warm water, active dry yeast, granulated sugar, fine sea salt, and olive oil. Using fresh yeast is recommended for the best rise and flavor.
What equipment do I need to bake perfect artisan rolls?
You’ll need a large mixing bowl, wooden spoon or dough whisk, bench scraper, kitchen towel or plastic wrap, sturdy baking sheet, parchment paper, oven thermometer, and a cooling rack.
How do I measure ingredients accurately for the dough?
Use a kitchen scale, especially for flour and water, to get precise measurements. Warm the water to about 105°F to 110°F to activate the yeast without killing it.
What is the ideal texture of the dough before proofing?
The dough should feel slightly tacky but not sticky. If too sticky, add a bit more flour; if too dry, add a bit of water while kneading.
How do I achieve a crisp crust and soft interior when baking?
Preheat your oven to 450°F for at least 30 minutes and place a shallow pan with water at the bottom to create steam. Bake initially at 450°F, then reduce to 425°F until golden brown.
How should I store artisan bread rolls to keep them fresh?
Cool completely, then store short-term in a paper bag or bread box to maintain crispness. For longer storage, freeze wrapped tightly in plastic and foil.
Can I use artisan bread rolls for meals other than just plain bread?
Yes! They work great with warm butter, cheeses, soups, gourmet sandwiches, appetizer spreads, and even breakfast sliders.
How long should I let the rolls cool before slicing?
Allow them to cool on a rack completely, about 1 hour, to preserve texture and prevent a gummy crumb when sliced.
What is the purpose of scoring the bread rolls before baking?
Scoring helps control where the bread expands during baking, creating a rustic look and preventing cracks. It also aids in crust development.
How can I reheat frozen artisan rolls to restore freshness?
Thaw rolls at room temperature, then warm in a preheated oven at 350°F for 5-10 minutes to revive the crisp crust and soft interior.