Ingredients
Method
Mix the dough — 30 minutes
- Add the lukewarm water, instant yeast and sugar, if using, to a large bowl. Stir briefly to combine.
- Add the bread flour and salt and mix with a spatula or your hand until all the flour is incorporated. The dough will be very wet, soft and sticky at this stage. Do not add extra flour — this high-hydration dough is what helps create light and airy rolls.
- Cover the bowl and let the dough rest for 30 minutes.
Add the oil — 20 minutes
- After the first rest, drizzle the oil over the dough. Using wet hands, gently work the oil into the dough until it is incorporated.
- Cover and let the dough rest for another 20 minutes.
First stretch and fold — 20 minutes
- Wet your hands with water to prevent the dough from sticking.
- Take one side of the dough, gently stretch it upward and fold it over the center. Repeat with all four sides until the dough is folded over itself.
- Cover and let it rest for 20 minutes.
Second stretch and fold — 20 minutes
- Repeat the same stretch-and-fold technique. Gently lift each side of the dough and fold it toward the center.
- Cover and let the dough rest for another 20 minutes.
Final fold and first rise — 1 hour
- Perform one final stretch and fold.
- Cover the dough and leave it to rise for approximately 1 hour, or until it becomes noticeably more airy and increases in volume.
- The exact rising time can vary depending on the temperature of your kitchen.
Shape the rolls — 15 minutes
- Lightly flour your work surface and carefully transfer the dough onto it.
- Divide the dough into 6 equal portions. Gently shape each piece into a roll, being careful not to press out all the air that has developed during fermentation.
- Place the shaped rolls on a baking tray lined with parchment paper.
- Cover them and let them rest for 15 minutes while the oven preheats.
Bake — 30 minutes
- Preheat the oven to 200°C (390°F).
- Place the rolls in the preheated oven and bake for approximately 30 minutes, or until they are beautifully golden brown and have a crisp crust.
- Since every oven is slightly different, keep an eye on them toward the end of baking.
For an even crispier crust, you can create steam in the oven by placing an empty metal tray on the bottom of the oven and carefully adding ice-cold water to the hot tray just before baking. This is optional.
Cool
- Transfer the baked rolls to a wire rack and allow them to cool before serving.
- They are best enjoyed while still slightly warm, with a crispy crust and a soft, airy interior.