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+ servings
Crusty French Bread Slider Rolls
Homemade french bread slider rolls with a perfectly golden crust and chewy, elastic center, from Jonathan Melendez's book The Slider Effect.
Recipe Type: Dinner
Makes: 25 slider rolls
Author: Jonathan Melendez, reprinted with permission from The Slider Effect
  • 2 1/2 teaspoons active dry yeast (1/4-ounce packet)
  • 2 1/4 cups warms water (about 110 degrees F)
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, divided
  • 2 teaspoons sea salt
  • 1 egg
  • 1 tablespoon whole milk
  1. In the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast in the warm water. Stir in sugar and let rest in a warm spot until foamy and doubled in size, about 45 minutes. If yeast doesn't foam up, discard and start again.
  2. Stir in 3 cups flour and salt, and beat on low until smooth, 5 - 7 minutes. Switch to the dough hook and beat on medium, adding as much of the remaining 2 cups flour as needed, until dough comes together and pulls away from the sides of the bowl.
  3. Transfer dough to a lightly floured work surface and knead by hand until smooth and elastic, about 5 minutes. Oil a bowl and transfer dough, turning to coat both sides with oil. Cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm place until doubled in size, about 1 1/2 hours.
  4. Punch dough down and transfer to a lightly floured work surface. Divide into 24 even pieces, and cover with a damp kitchen towel to prevent drying. Line 2 baking sheets with parchment paper. Working with 1 piece at a time, roll dough between your hands on the work surface until it forms a tight ball. Place on prepared baking sheet. Repeat, spacing dough balls evenly on baking sheets.
  5. Cover baking sheets loosely with a damp kitchen towel, and let rest until doubled in size, about 30 minutes. Preheat oven to 400 degrees F.
  6. Whisk to combine egg and milk, and brush on rolls. Use a sharp knife or razor bade to make a 1-inch slit down the center of each roll. Bake 20 - 25 minutes or until rolls are golden brown. Transfer to a wire rack to cool completely before serving.
  7. Store leftovers in an airtight container at room temp for up to 4 days.