Ingredients
Method
Activate Yeast:
- In a bowl, mix warm water and sugar. Add yeast, stir, and let it sit for 10 minutes until foamy.
Mix Dough:
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.
Knead:
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
First Rise:
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1½ hours or until doubled in size.
Shape Rolls:
- Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, then flatten slightly and pinch the middle to create the classic “crease” look.
Second Rise:
- Place rolls on a baking sheet lined with parchment paper. Cover and let rise again for 1 hour.
Preheat Oven:
- Preheat oven to 220°C. Place a shallow pan of water on the bottom rack for steam.
Bake:
- Dust rolls with flour. Bake for 20–25 minutes until golden brown and crusty.
Cool:
- Let cool on a wire rack before serving.
Notes
- For a crisper crust, spray the rolls with water before baking.
- These rolls freeze well – just reheat in the oven before serving.
- Can be made with whole wheat flour (adjust water slightly).