Perfect Sandwich Rolls (Pão Francês)
Soft, with a thin golden brown crust and the perfect texture, these amazing sandwich rolls will make their way into your heart (and into your sandwiches) after the first bite.
Servings: 10 rolls
Calories: 149kcal
Ingredients
- 4 1/4 cup bread flour *See note (1)
- 1 ⅓ cup water *See note (2)
- 1 tablespoon instant yeast
- ½ tablespoon salt
- ½ tablespoon sugar
Instructions
- In a large bowl, mix the bread flour, yeast, salt, and sugar. Add the water and stir with a spoon or spatula until the dough is formed.
- Knead the dough either in your stand mixer or on a clean, floured surface until smooth and tacky. If using a stand mixer, knead for 6 minutes. If kneading by hand, work the dough for 8 to 10 minutes, or until it is smooth and no longer sticking to the surface. If using a stand mixer, the dough should be smooth and come out of the bowl easily after 6 minutes.
- Transfer the dough to a clean bowl and cover it with plastic wrap or a damp kitchen towel to prevent the surface from drying out. Let it rise for 30 minutes.
- On a clean surface, remove the dough from the bowl and divide it into 8, 10, or 12 pieces. Flatten each piece, then tightly roll it up, tucking in and sealing the edges to form an even cylinder.
- Place the shaped rolls on a prepared sheet pan for the second rise (I usually line mine with parchment paper and lightly flour it before placing the buns). Let the rolls rise for about 1h30m, covered.
- Twenty minutes before baking, preheat your oven to 450°F, with the oven rack in the middle. Place a baking sheet on the bottom shelf as well.
- Just before baking, score the tops of the rolls with a single vertical cut and spray the top of each with water.
- Add 1 cup of water to the heated baking pan on the bottom shelf to create steam, place the rolls on the middle rack, and close the oven door.
- Bake the sandwich rolls for 15 to 20 minutes, or until golden brown on top and sides.
- Optional: 3 to 5 minutes before they are done, open the oven door and spray the rolls once more with water to make them crustier.
- When done, remove rolls from the oven, placing them into a cooling rack. Wait for them to cool for at least 5 minutes before serving.
Video
Notes
Note (1): Using cups? Start by adding 3 ½ cups of bread flour, only adding more if the dough is sticky. Check the video if you're in doubt of the dough consistency. This is a stiff dough.
Note (2): Using cups? Use 1 ⅓ cups of water to compensate for the extra flour you might add.
If you want to make this recipe with whole wheat flour, you can substitute half of the bread flour with whole wheat flour. You can also use all-purpose flour, but completely skipping the bread flour will significantly change the structure.
If you're using active dry yeast, you may need to proof it first. Be sure to account for the amount of water used during proofing so that you don’t exceed the total amount of liquid required in the recipe.
About Measurements: It's best to measure ingredients in grams for accuracy. If you prefer using cups, start with 3 ½ cups of flour and only add more if the dough feels sticky.
Nutrition
Serving: 1roll | Calories: 149kcal | Carbohydrates: 31g | Protein: 4g | Sodium: 1mg | Fiber: 1g
