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What could compare to the pleasure of having one dozen fresh BREAD ROLLS on your table ? The added pleasure of moist and stringy bread rolls, with a thin and crispy crust, that are easy and quick to prepare, shape and bake ! And on top of that, they almost look like cinnamon rolls. What are you waiting for ?

It’s amazing how altering some simple ingredients produces quite different results in bread-making. If you replace some water with some milk, the bread will be moister. If you use olive oil on your fingers to knead the bread, it will be easier to knead as well as moist and brushing the bread with olive oil before it bakes will develop a crispy ultra-thin crust that you can hear as you chew it. If your flour is soft and not strong enough for bread-making (about 15% protein content which is in fact the” gluten”), then you can replace some flour with gluten powder, it will be stringier and chewier. Malt powder too, and in particular baking malt powder adds amazing flavor and makes the bread rise faster as well bake better. 

Mechanically speaking, kneading by hand is by far the best thing to do but it’s often difficult if the dough is too wet. This is why my dough and its ratio of wet to dry ingredients is just like a pizza dough, about ⅔ of the total weight in liquids compared to the dry ingredients or 66% hydration which makes it easier to knead without being overly sticky and without adding extra flour. And only later, after flattening the dough, do you spray it with more water on the inside surface and roll it up, to capture that extra moisture and raising the hydration to 75%. Kneading several times, with short rest periods in between also strengthens the dough.

And finally, letting the dough rise in a closed baked vessel (a baking dish with a lid) as well as baking it inside this same vessel with its lid on, will capture the steam and allow the bread to keep puffing up and expanding before the outer crust gets too hard and restricts its expansion, resulting in a fluffier bread and beautifully thin crunchy crust.

If you follow these simple instructions, you can have 12 small bread rolls in under 3 hours, to be enjoyed warm or at room temperature.

What a delight they were ! And next time when talk about bread again, maybe we’ll make some larger and lighter puffier breads used for Southern French style “pain bagnat” sandwiches … :)

quick & easy rolled bread rolls


12 rolls x 50 grams each


  • 375 grams (3 cups) bread flour (or ⅓ wholewheat + ⅔ white bread flour)
  • 25 grams (1 ½ tbsp + 1 ½ tbsp) mixed seeds (sesame, flax, sunflower, etc.)
  • 10 grams (2 tsp) fine sea salt
  • 250 ml (1 cup) warm water (or ½ partly-skimmed milk + ½ water)
  • 10 grams (2 tsp) golden cane sugar
  • 10 grams (2 tsp) dried active yeast (or 25 grams / 2 tbsp fresh yeast)
  • 30 ml (1 tbsp + 1 tbsp) olive oil
  • 15 grams (2 tbsp) extra flour, for sprinkling & flattening before rolling
  • 30 ml (2 tbsp) extra water, for spraying before rolling


  • combine the warm water (or water and milk) with the 2 tsp of sugar and 2 tsp of flour and whisk, then add the yeast (whether dried or fresh), whisk and set aside until frothy for 10-15 minutes
  • combine the flour(s) with the salt and 1 ½ tbsp of the mixed seeds and mix well and set aside
  • *note : for an even tastier bread, replace 3 tsp of the flour with 3 tsp of baking malt powder and if your flour(s) are low in gluten or protein (under 15%), then you can replace 3 tsp of the flour with 3 tsp of wheat gluten powder …
  • in a large bowl, combine the dry ingredients with the wet ingredients, mix well until shaggy and press together using a pastry scraper and let sit for 15 minutes
  • use 1 tbsp of olive oil on your fingers to knead the dough by hand for 3-5 minutes, set aside for 15 minutes and knead again for 3-5 minutes again, then place in a slightly oiled bowl, cover and let the dough rise at room temperature until at least doubled in size (approximately 90 minutes)
  • sprinkle 1 tbsp of flour on your work surface, place the ball of dough on top, slightly flatten into a rectangle, sprinkle the top surface with 1 more tbsp of flour and flatten out using a rolling pin until quite thin and rectangular (approximately 50 cm x 30 cm)
  • spray the top surface of the flattened dough rectangle with 2 tbsp of water until wet, then carefully roll up the dough rectangle into a tight log, sprinkle the dough log and work surface with a bit more flour if necessary to roll and shape into a tighter log, then slice into 12 pieces
  • use a large rectangular baking dish with a lid (I use a rectangular enamel baking casserole that measures approximately 36 cm x 27 cm x 10 cm high) and lay a piece of baking paper on the bottom, sprinkle with flour or cornmeal and transfer each rolled bread roll inside at equal distances from one another (I do 3 rows of 4 rolls each)
  • brush the tops of the bread roll with 1 tbsp olive oil (and perhaps a bit on the sides), sprinkle with 1 ½ tbsp mixed seeds on the tops, press them in slightly, cover the baking dish with the lid and let rise again for 45 minutes
  • *note : to test the readiness of a risen dough, coat the end of your finger with some flour and slightly indent the dough, if it springs back quickly, it will require more rising time, if it springs back slightly and slowly, it is time to preheat the oven …
  • preheat the oven to 230°C for 15-20 minutes
  • spray the underside of the lid with water, then place back on top of the baking dish and bake the bread rolls with the lid (without opening the oven door or removing the lid) for 25-30 minutes until fragrant
  • carefully remove the hot lid, spray the partly baked rolls with a bit more water (a few little sprays) and place back inside the hot oven and bake uncovered for an additional 7-10 minutes or until golden, then remove and let cool down inside the baking dish before serving or storing …