French bread rolls debut

Name: French bread rolls debut
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g high-gluten flour; 150 g Water; 4 g Salt; 7.5 g Sugar; 3 g Dry yeast; 12.5 g Olive oil; 10 g Use butter for the incision

French bread rolls made with high-gluten flour, water and salt, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

24 hrNewEasy Baking Bake Original

Instructions

1
Ingredients: 250g high-gluten flour, 150g water, 4g salt, 7.5g sugar, 3g dry yeast, 12.5g olive oil, 10g butter for scoring.
2
The yeast is first dissolved in water at room temperature.
3
Mix all ingredients except the butter.
4
Knead until the dough is smooth; there is no need to develop a gluten network.
5
Refrigerate and ferment overnight, take it out the next day to come to room temperature for half an hour, then take it out to degas.
6
Divide into eight portions, about 50 grams each. Roll flat into a ball and let rest for twenty minutes.
7
Roll out and shape into rounds again, place on a baking tray, and let rise at 35°C for 40 minutes.
8
After baking, sift high-gluten flour, make a cut, and squeeze in a strip of softened butter.
9
After the oven is preheated, bake at 185°C with top and bottom heat for 20 minutes. If the color is satisfactory, cover with aluminum foil to prevent over-browning.
10
After coming out of the oven, place it on a rack to cool.