They are also called French rolls and are very easy to make, you will start with the dough. Toss a package of dry active yeast into the bowl of our stand mixer and to that add warm water and give it a mix most time you wait for about 10 minutes to see if the yeast is active then add in some bread flour or you can use all-purpose flour but if you have the bread flour use it because of its texture. Lastly, add in some salt and take your dough hook and head to the stand mixer and knead your dough together for about 5 minutes until you have a nice smooth soft slightly but not too sticky dough.
The dough should pull away from the sides of the dough means you have just enough flour. If it is kind of wet and it is sticking to the side of the dough just add a little flour. Next, form the dough to a smooth ball and transfer it back to your bowl and then, as usual, add just a few drops of vegetable oil and rub that all over the dough ball and the bowl which theoretically prevents the dough from drying out during the rising which is the next step. Go ahead and cover it up and transfer it to a draft-free place for about an hour to an hour and a half or until it doubles in size and then as usual just use the inside of your turned-off oven and assuming the yeast was active the dough should rise in an hour or an hour and a half.
Transfer the dough to a lightly work surface and press it down to some sort of rectangle shape. Deflate that dough then press it down to some kind of uniform shape which will make it a little easier to divide these in equal portions so cut it in half and then each half into three to make six rolls. If you have a digital scale you could weigh your dough in grams and then dive it by six and use that number to portion your dough so once baked each dough will be pretty much the same size.
You can also just use your eyes and divide it into 6 portions and using a cupped hand take one piece and roll it in a circular motion. Roll those into 6 dough balls and they should be as smooth and as uniform, as you can get them then cover them with a clean cloth and let them rest for 15 minutes before you try to shape your dough. After 15 minutes your dough should have risen just a little bit and relaxed then what you are going to do at this point is take one of those balls and press it into a rectangle and then flatten it out using your fingertips until you have about 6 to 7 inches wide.
Simply roll it up nice and tight and no need to be concerned about the seam as it will disappear as you roll it and what you will do to finish these is tapper the tips using your hands at a 45 degrees angle and applying the pressure as you roll it out to form nice pointy tips which give the French style rolls their signature shape which is optional to do the same for the remaining balls. Then transfer them to parchment-lined baking the sheet you do not want to overcrowd those. So cover those with some clean dry towel and let them sit for about an hour or doubled in size at which point they are ready to be baked.
Before you pop them into the oven you have to cut a slash down the length with a very sharp knife and despite the wired stay near the top then sprinkle a generous amount of sesame seeds to the buns. The old fashioned razor blade will do just slice it about 45 degrees deep the slice will allow the crust to kind of expand as they bake. It is an important factor for giving them the proper texture and then besides lacerating the dough the other thing you need before they go in the oven is to spray them with a little bit of water. Put plain water in the bottle and give this a spray to form our crust and then once the rolls have been properly spritzed we go ahead and transfer those into the 450 Fahrenheit preheated oven for 20 minutes and there is a pan of water at the bottom of the oven.
The moisture in the oven helps develops the crust and then about halfway through in the cooking time open the oven and give it a turn and spray it with water and then let it bake for another 10 minutes or so. Then get them out of the oven and put them on a wire rack and let them cool completely if you cut them when hot you will lose a lot of moisture. Let them reach room temperature and dig in.
- 1 package dry active yeast (2 1/4 tsp)
- 1 1/2 cups warm water (100 F.)
- 1 1/2 tsp fine salt
- 19 ounces (by weight) bread flour (about 4 1/4 cups)
- Sesame seeds