Mini Artisan Bread Rolls

Posted by whilehewasout on March 17, 2012 · 7 Comments 

I have to admit I fell in love with this recipe the very first time I used it to make a small bread loaf. Since then, I have done it about 5 times (which means 10 day’s bread for us 2, or a couple of loaves and a couple of pizzas <– I will get back to that in another post!) and it always turned out great. So easy and so great, I can only suggest it to anyone (even those always running short on time!). The recipe is the same as the Artisan Bread recipe, the only difference is that I made small balls of the dough and baked them in a baking paper lined muffin pan.

Ingredients:

(I used around 1/4 of the dough to make 7 small buns)

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (or 1.3 ounces cake yeast)
1 to 1 1/2 tablespoons Morton’s Kosher Salt (adjust to suit your taste or eliminate it all together)

6 1/2 cups (2-pounds) unbleached all-purpose flour

olive oil

 
Preparation:
1. Grab a big bowl and dump in the water and add the yeast and salt. Add some olive oil as well if you like.
2. Dump in the flour all at once and stir with a wooden spoon. Stir it until all of the flour is incorporated into the dough.
3. Cover your bowl (or pop the lid on your plastic bucket) and make sure there are some holes for the gases of the yeast to escape.
4. Allow the dough to sit at room temperature for about 2 hours to rise.
**The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.  It is intended for refrigeration and use over the next two weeks, ready for you anytime.  The flavor will deepen over that time, developing sourdough characteristics.
5. Refrigerate for the night.
6. When about to use, dust the surface of the dough with a little flour. Reach in and pull out small amounts to make balls of each. Place the balls in the holes of the baking paper lined muffin pan. Let rise for 1-1.5 hours to obtain that nice and airy texture.
7. Pre-heat the oven to around 230°c and place a tray on the bottom of the oven.
8. Cut the balls with slashes using a serrated knife.
9. Slide the pan into the oven and add a cup of hot water to the tray. Bake the bread buns for 20-25 minutes or until a deep brown color (f you used parchment paper you will want to remove it after about 15-20 minutes to crisp up the bottom crust. Continue baking the buns directly on the oven rack for the last 5-10 minutes.)
10. Allow the buns to cool on a rack until they is room temperature.

Filed under Food, Recipes · Tagged with easy artisan bread, home-made bread, mini bread buns, muffin pan, no knead bread