French Dimpled Rolls
These French bread rolls taste wonderfully chewy, thanks to
 the special way in which they are baked.


14 oz (400 g) unbleached white bread flour
1 teaspoons salt
1 teaspoon sugar
oz (15 g) fresh yeast
10 fl oz (295 ml) warm water


1.Sift the flour into a large bowl and stir in the salt and sugar. Make a well in the centre.

2.In a little bowl, cream the yeast with 4 fl oz (120 ml) of the water until dissolved.

3.Pour this into the centre of the flour mixture. Sprinkle a little flour from the edge over the yeast mixture and leave for 20 minutes.

4.Add the rest of the water and mix to form a dough. Knead for about 10 minutes, adding flour when the dough becomes sticky.

5.Lightly oil the bowl and cover with a tea-towel. Leave to rise in a warm place for one and a half hours.

6.Knock back the dough (i.e. punch into shape and knead for a minute). Re-cover and leave for another five minutes.

7.Meanwhile grease two baking trays. Divide the dough in half and divide each half into five pieces. Shape into ovals by rolling them in your hands then place them on the baking trays and sprinkle with flour.

L8.eave in a warm place for half an hour.

9.Rub a little oil on the side of your hand, and press the centre of each bun to make a deep split, if you do not make it deep enough the marks will disappear when cooking.

10.Leave to rise for a further fifteen minutes.

11.Preheat the oven to Gas Mark 8 (230C, 450F). Fill a roasting pan half full with water and place it at the bottom of the oven. When it starts to boil, you can put the breads in the oven. Bake for 20 minutes, (you may find that the steam prevents the buns from turning brown on the outside). Cool on a wire rack.

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