Speaking of carb loading…
Why do all of my favorite foods include carbs? These small crusty breads (rolls I guess) are so easy to make and are phenomenal alongside of more carbs -duh. Pasta, Nutella, wine, whatever.
This recipe is too simple (as in a few steps and even fewer ingredients), is definitely comparable if not better than legit Italian restaurants that I frequent. You will not even believe that these beautiful things came out of your oven. #BragWorthy
- 4 cups bread flour, plus extra for work surface
- 2 teaspoons kosher salt
- 1 teaspoon dry yeast (I like Bob’s Red Mill)
- 2 cups room temperature water
- In a big mixing bowl, whisk together the dry ingredients. Make a well in the center and pour in the water. If using a stand mixer, use dough hook until combined. Don’t panic, the dough will be wet and sticky. Cover bowl with a plastic wrap and let dough rise at room temperature overnight or for up to 12 hours. The dough will look shaggy and it’s surface will be covered with bubbles.
- Dust work surface with flour. Coat dough with flour.
- Divide the dough into 12-16 equal portions, if you need to coat each piece in flour. Shape each piece into a ball, pulling edges under and pinching together. Place on parchment lined baking sheet, pinched side up. This will give you textured rustic looking rolls. Let shaped rolls rise for 20 minutes.
- Transfer pan to the oven. Bake at 425 for 15-20 minutes or until golden.
- If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350˚F.
Don’t forget to pin this recipe! For more recipes like this, check out my recipe page and follow me on pinterest 🙂