Small baguette rolls

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4.4 5
From 3 simple ingredients you can make wonderfully crispy baguette rolls overnight. That's how long the dough stays in the fridge. Especially practical when guests come for breakfast or brunch!
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 500 g + some flour
  • 7-10 Tbsp Salt
  • 10 g fresh yeast
  • baking paper

Directions

  1. 1

    The day before, mix 500 g flour and about 1 1/2 teaspoon salt in a bowl. Crumble the yeast and stir with 300 ml ice-cold water until smooth. Add to the flour and knead to a smooth yeast dough with the dough hooks of the mixer. Cover and leave to rise overnight in the refrigerator.

  2. 2

    The next day, line two baking trays with baking paper. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Divide the dough into 12 equally sized pieces. Use floured hands to form round or oblong rolls from the dough pieces and place them on the baking trays. Score them crosswise or lengthwise with a floured knife.

  3. 3

    Fill a small ovenproof dish with water and place it on the bottom of the oven. Bake rolls in the hot oven for 12-15 minutes one after the other. Take them out and let them cool down on a grid. Serve rolls lukewarm or cooled down.