Crusty Rolls

Steps

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1. 1
   Add the all-purpose flour to a stand mixer bowl along with the sugar. Add the instant yeast—the sugar helps feed the yeast for a better rise. Mix briefly.
   ▶ ≈1:27
2. 2
   Pour in the warm water and add the salt (avoid pouring salt directly onto the yeast). Attach the dough hook and knead for a couple of minutes until the dough comes together—it should be slightly tacky but not wet or batter-like.
   ▶ ≈2:13
3. 3
   Lightly oil your hand and rub a tiny bit of oil on top of the dough to prevent a skin from forming. Cover with plastic wrap and place in a warm environment (like an oven with just the light on) until doubled in volume, about 1–2 hours depending on temperature.
   ▶ ≈2:54
4. 4
   Dust your work surface lightly with flour and gently turn out the risen dough. Weigh the total dough, then divide into 6 equal portions (about 155g each for larger rolls, or 8 portions at about 116g each for smaller ones). Roll each portion into a ball.
   ▶ ≈3:47
5. 5
   Lightly mist your work surface with water to help the dough grip. Place the dough balls on a parchment-lined baking sheet. Cover with a kitchen towel and let rest for 30 minutes.
   ▶ ≈5:48
6. 6
   Lightly dampen your fingertips and flatten each dough ball. Roll it up from the bottom like a cigar, pinching the seam closed. On a slightly tacky work surface, roll each piece into a cylinder, applying more pressure on the ends to shape it.
   ▶ ≈6:49
7. 7
   Place the shaped rolls onto a baguette pan or baking sheet. Cover with a kitchen towel and let rest for about 45 minutes until nearly doubled. Preheat the oven to 450°F (232°C) during this time.
   ▶ ≈8:40
8. 8
   Dust the rolls lightly with flour. Using a bread lame or sharp knife, score each roll with one or two diagonal slashes along the top. Scoring allows the bread to expand properly as it bakes.
   ▶ ≈9:12
9. 9
   Place the rolls on the middle rack of the preheated oven. Immediately toss four ice cubes into the bottom of the oven to create steam—this helps the rolls rise and slows browning to prevent a gummy interior. Do not open the oven for at least 20 minutes. Bake until deep golden and crusty, about 20–25 minutes total.
   ▶ ≈9:45
10. 10
    Remove the first batch from the oven after 20 minutes. If making multiple batches, repeat the baking process with remaining rolls. The finished rolls should have a crispy crust and light, airy interior. Allow to cool, or freeze for later; reheat frozen rolls in a 350°F (177°C) oven for about 15 minutes.
    ▶ ≈10:42