We have been waiting for a long time with great excitement to post this artisan roll recipe for you. Last winter we began recipe developing several artisan bread recipes for you. While we absolutely love giving you new recipes of all sorts and kinds, there is something about artisan bread that we just love an extra amount. Bread is such a comfort food, is great with soup, a great side to any meal, great for a nice small sandwich, and amazing all on its own. Are you a bread lover like we are? We have been determined to create recipes for you so you can eat one meal at one table with your loved ones; recipes that people with and without food restrictions love. Our heart is to help bring unity to your home, your loved ones, and your community through food. These artisan rolls are very much loved by people with and without food restrictions.
Since we have been making these rolls for so long, we have shared them with many people. We always get rave reviews about them. They are crisp on the outside, soft and fluffy on the inside with the perfect open crumb. These will quickly become your favorite staple, the ones that you take to gatherings, and people will beg you to keep bringing them. The best part of these artisan rolls is that you can make the dough up to 7 days in advance. Talk about convenient and helpful with the holidays coming up! We can’t wait to hear how much you love these. Always be sure to leave a review on our product pages and on Google. It helps others to know how much you love our products so we can serve as many people as we can with amazing free-from food. Head on over and order our Rustic Scoop™ Pizza Crust Mix so you can make these soon!
1 Rustic Scoop™ Pizza Crust Mix
½ teaspoon Active dry yeast
1 Tablespoon Honey or other sugar of choice
½ Cup Egg whites or 6 Tablespoons Aquafaba (garbanzo bean water)
¼ Cup Light tasting oil
2 teaspoons White vinegar , apple cider vinegar would be fine too
2 1/4- 2 1/2 Cups Warm water
In a stand mixer fitted with a paddle attachment, pour in your Rustic Scoop™ Pizza Crust Mix, and yeast. Mix until well combined. Next add the warm water (approximately 100°F) and mix on medium speed until mostly combined. Add the rest of the liquid ingredients (including sugar if you chose that option) and mix on medium speed until well combined. The dough will thicken as you mix. Once the dough is thick and well combined, scrape the dough into a large container that has enough room for the dough to nearly double. Cover the container loosely with plastic wrap.
Place your dough on the counter for up to 2 hours. After two hours, place the dough in the refrigerator with the plastic wrap covering it. Do not use a lid at this point as the dough will continue to rise. Leave it in the refrigerator for 24 hours or up to 7 days. If you leave it for more than two days, you can cover your dough with a lid after two days. At this point, the dough will not continue to rise and grow.
When you are ready to bake your rolls, take your dough out of the refrigerator and let it rise on the counter for 30 minutes or up to an hour and a half. The longer you rise the dough, the softer and fluffier the end result will be. Once your dough is done rising, prepare two baking sheets with parchment paper. Using a ½ Cup or ⅓ Cup for smaller rolls, scoop out dough flat in the measuring cup, drop each measured ball of dough a few inches apart onto your parchment paper. This recipe makes 13, ½ Cup rolls, more if you make ⅓ Cup rolls. We suggest putting two rolls per row and three rows per baking sheet so the rolls have plenty of room to rise. Once all of your dough balls are on your baking sheet, with oiled hands, gently shape your dough balls into nice round rolls. *After you have shaped all of your rolls of dough, score each of the rolls with an “X” on top. To do this, use a small paring knife and cut only ¼” deep. This gives the rolls a place to rise and keep their nice rounded shape.
Leave the dough balls covered with plastic wrap on your counter for 30 more minutes to rise. When the artisan rolls are done rising, if they need to be reshaped, feel free to do that. Drizzle the tops of your dough balls with a light tasting oil to help these brown nicely. Once you shape your rolls, preheat your oven to 400° F or 425° F (see notes below) with a roasting pan on the bottom rack of your oven. Prepare 1 ½ Cups of water in a glass measuring cup with a pour spout. When you place your rolls in the oven, carefully pour the 1 ½ Cups of water into the roasting pan. We find it best to stand to one side of the oven when you do this to avoid getting hot steam on you. This water turns to steam which seals the crust and gives it a nice crunchy texture. Quickly close the oven door and bake the rolls for 30-35 minutes or until the crust is a nice deep golden brown. When the artisan rolls are done, put them on a cooling rack until completely cool. They are best eaten once they are completely cool or the day after you bake them, giving the inside of the rolls enough time to set and dry. If you eat them right away the dough will be too soft. Also, if you would like them to be warm when you eat them the next day, feel free to pop them in the oven at 350° for 10 minutes or so just until they are warm, be sure to not overcook them. Enjoy!
*If you want to make dough much in advance, you can make the dough, let the dough rise in the refrigerator for 2 hours, shape into dough balls, then freeze on a baking sheet with parchment paper. Cover with plastic wrap and freeze until fully frozen. Once fully frozen put dough balls in an airtight container for up to 3 months. When you are ready to bake the rolls, take out as many dough balls as you want, place them in the refrigerator in an airtight container until fully thawed. Once fully thawed, place the dough balls on a baking sheet with parchment paper and let rise 1-2 inches apart for 30 minutes to 2 hours uncovered. Reshape the dough balls to be nice and round after they have risen. Now follow all of the directions above starting where the "*" is (scoring the dough).
Note- If you like a roll with a softer crust, bake on 400°F without water in a pan below. For a nice crusty roll, bake on 425°F with water in the pan below. The rest of the directions remain the same. The photo of the rolls here is baked on 425°F with a crisp crust.
Hi Elizabeth, sorry for our delay. If you can’t do eggs or aquafaba, just add 6 Tablespoons extra water. They may be a bit more wet inside, but should work just fine. Enjoy!
Hi laura! Back with another egg question- if we can’t do either of those will egg replacer work?