Crusty French Bread Rolls

• 7 g Instant dry yeast
• 40 g Warm water
• 35 g Bread flour
• 380 g All-purpose flour
• 10 g Sugar
• 7 g Salt
• 210 g Cold water
• 20 g Unsalted butter

Preparation

1. Step 1

   0:20
   Make the sponge by combining the instant dry yeast and warm water with the bread flour. Mix the ingredients thoroughly.
2. Step 2

   1:05
   Cover the sponge and let it rest for 15 minutes.
3. Step 3

   1:21
   In a bowl combine the all-purpose flour and sugar. Whisk together then add the cold water and the prepared sponge dough. Mix the ingredients.
4. Step 4

   2:38
   Knead the dough for 2-3 minutes. It should be slightly sticky. Add the salt and continue mixing.
5. Step 5

   3:05
   Let the dough rest for 20 minutes. This makes the dough softer.
6. Step 6

   3:39
   Transfer the dough to a counter and knead in the unsalted butter until the dough is smooth, soft, and not sticky.
7. Step 7

   4:32
   Place the dough in a clean bowl, cover, and let it rest at room temperature for 20 minutes.
8. Step 8

   5:18
   Transfer the dough to the counter and divide into 6 equal parts. Cover and let rest for 20 minutes.
9. Step 9

   6:29
   Shape each piece into a long oval, rolling and sealing the ends tightly.
10. Step 10

    7:00
    Cover the shaped rolls and let them rest at room temperature until doubled in size.
11. Step 11

    7:08
    Score the tops of the rolls. Place a bowl of hot water in the bottom of the oven for steam. Bake in a preheated oven at 200°C (392°F) for 13-15 minutes until crusty and golden.