Small French Rolls

Ingredients

• 300 g Bread flour (Type 550)
• 200 ml Lukewarm water
• 5 g Fresh yeast
• 5 g Salt
• 1 TL Sugar
• 1 EL Olive oil
• Optional Flour for dusting

Instructions

1. Dissolve the yeast and sugar in lukewarm water and let stand for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil and knead everything into a smooth dough (about 8-10 minutes with a stand mixer or 15 minutes by hand).
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
4. Gently turn the dough onto a lightly floured work surface and divide into 4 equal pieces. Shape each piece into an oval or round roll.
5. Place the shaped rolls on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
6. Preheat the oven to 220°C (425°F). Optionally, make diagonal cuts on the surface of the rolls and lightly dust with flour. Place a cup of water on the oven floor to create steam.
7. Bake the Petits Pains in the preheated oven for about 15-20 minutes, until golden brown and crispy.
8. Remove from the oven and let cool on a wire rack. Serve warm.

Nutrition