These rustic artisan bread rolls are perfect for any occasion, offering a delightful crust and soft interior.
Combine the warm water and yeast in a mixing bowl and let it sit until foamy.
Ensure the water is not too hot to avoid killing the yeast.
Add the melted butter, sugar, and salt to the yeast mixture and stir to combine.
Mix thoroughly to ensure the sugar dissolves completely.
Gradually add the flour and gluten to the mixture, mixing with a dough hook until a soft dough forms.
Add the flour slowly to avoid overloading the mixer.
Knead the dough on a floured surface until smooth and elastic.
Knead until the dough springs back when pressed.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for the best rise.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a roll.
Use a kitchen scale for evenly sized rolls.
Place the rolls on a parchment-lined baking sheet, cover, and let them rise again until puffy.
Ensure the rolls have enough space to expand without touching.
Preheat the oven to 450°F. Sprinkle the rolls with coarse salt.
Use a sharp knife to score the tops for a decorative touch.
Bake the rolls for 20 minutes, then reduce the heat to 400°F and bake for an additional 5 minutes.
Place a pan of water in the oven to create steam for a crispy crust.
Cool the rolls on a wire rack before serving.
Allow the rolls to cool completely for the best texture.
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