Quick Baguette Rolls Recipe
Quick Baguette Rolls – Finished in less than an hour
It doesn’t take much time to make the Quick Baguette Rolls recipe. The rolls are ready from start to eating within less than an hour. Even though it is a yeast dough, it needs to rise only once for 20 minutes, shaping the rolls and baking for 20 minutes.
Start preheating the oven to 240°C – 460°F before making the dough and have a heat-resistant pot with water on the oven’s bottom.
Ingredients for the Quick Baguette Rolls:
- 650 g (1.43 lbs) of bread flour
- 1 ½ pouches of dry yeast, rapid rise
- 1 ½ tablespoons of diastatic malt powder
- ½ teaspoon of sugar
- 1 teaspoon of salt
- 3 teaspoons of olive oil
- 450 ml (15.21 oz) of water, lukewarm
Preparation of the rolls:
Mix the dry ingredients in a mixing bowl and add the oil and half of the water. Start kneading while gradually adding the rest of the water. Knead for 8 minutes on low. Form a ball, transfer the dough into a bowl covered with flour on the bottom. Cover the bowl with a kitchen towel and let the dough rise for 20 minutes.
Shaping the rolls:
Take the dough out of the bowl, make a roll, and divide the roll into 8 pieces. I used a kitchen scale to form rolls of the same size. Shape the pieces into balls with a smooth surface and turn the balls around with the seam on top. Flatten the balls into small circles using your hands. Make a roll while rolling tightly. If the dough sticks to the surface, flour lightly.
Baking of the rolls:
Close the seam of the rolls with the fingers and turn them around with the seam down. Place the rolls on a baking sheet covered with baking paper. Make two cuts on the top before sifting the flour on top.
Place the rolls into the preheated oven on the third rack and bake for 20-22 minutes. Open the oven door entirely after 10 minutes to release steam and close again. Leave the water in the oven.
Let the rolls cool down on a cooling rack.To make the spelt rolls with pumpkin seeds, click the link here. To make the breakfast rolls click here.
