These yeast rolls bake up with a French bread texture because they are sprayed with ice water during the baking process. First yeast blooms in a warm water and sugar mixture. Then vegetable oil, salt and some flour are mixed in. Next more flour is added until the dough pulls away from the bowl. After the dough rises it is formed into rolls and left to rise a second time before baking.
Course
Bread
Prep Time30minutes
Cook Time30minutes
Proofing Time1hour30minutes
Servings16rolls
Ingredients
1 ½cupswarm water110 F
3tspactive dry yeast
2tbspsugar
2tbspvegetable oil
2tspkosher saltdivided
3 ½cupsflour
2tbspunsalted buttermelted
Spray bottle with ice water
Instructions
In a large bowl add water, yeast and sugar, let side for 10 minutes.
Add the oil, 1 tsp salt and 2 cups flour using a dough hook on medium speed. Add the remaining flour ¼ cup at a time until the dough starts to come together and pulls away from the sides of the bowl. Then turn up the speed and knead for 5 minutes.
Add dough to an oiled bowl and turn to coat with oil and then cover with a damp towel and let rise in a warm spot until doubles about 60 minutes.
Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes. Brush with melted butter and sprinkle with 1 tsp salt.
Bake at 400 F for 18 to 20 minutes, spraying the dough with ice water twice halfway through the baking process to make the crust chewier.