Table Rolls
Classic, warm, and undeniably delicious. Soft and light, yet sturdy enough for serving alongside soups, roasts, and everyday suppers.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser roll, while spooning may under-measure.
WORKING THE DOUGH
This dough firms quickly after resting, so only brief kneading is necessary. Use damp hands when shaping for the smoothest finish. Fresh or dried herbs may be incorporated directly into the dough for subtle flavor. Allowing the dough to rest before shaping improves texture and makes handling easier.
INGREDIENTS
- Makes 8 rolls
- 2 cups (250g) Artisan Bread Flour
- 1¼ cups (300g) water
- ⅔ cup (160g) egg whites
- 1 teaspoon (5g) apple cider vinegar
- 1–2 teaspoons dried or fresh herbs (optional)
INSTRUCTIONS
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, whisk together the water, egg whites, and apple cider vinegar.
- Add Artisan Bread Flour and herbs, if using.
- Mix until fully combined.
- Allow the dough to rest for 3–5 minutes.
- Knead gently for 30–40 seconds until slightly tightened.
- Divide the dough into 8 portions using a scoop or damp hands.
- Roll into smooth balls and place on the prepared sheet pan.
- Bake for 26–30 minutes, until lightly golden and fully set.
ROLL NOTES
- Store in plastic for a softer crust.
- Store in paper for a slightly drier crust.
- To restore crispness, bake at 400°F for 8–10 minutes.
- Refrigerate for 7–10 days or freeze for up to 1 year.
FROM THE FORAGE KITCHEN
Made with Artisan Bread Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.
