I love this Italian Bread recipe, and adapted it for rolls with great results. They’re perfect for sandwiches, individual french bread pizzas, or just plain served with pasta and maybe olive oil and balsamic vinegar. And make them as big or small as you like, just adjust the bake time accordingly.
ITALIAN BREAD ROLLS
1 1/2 cups warm water
1 T active dry yeast
1 T sugar
2 T melted unsalted butter
1 tsp salt
4 1/2 cups flour
1 egg white, beaten
Combine water, yeast, and sugar in a large bowl. Let bloom 5-10 minutes.
Add the butter, salt, and 2 cups of the flour. Mix until combined well.
Add up to 2 1/2 cups additional flour until dough comes together.
Knead for a couple of minutes on lightly floured surface.
Place in oiled bowl and cover with a tea towel. Let rise about 30 minutes, or double in size.
Shape into 4-6 oblong rolls and place on a greased baking sheet.
Brush with egg white. Let rise 30 minutes.
Bake at 350 degrees for 18-20 minutes, or lightly golden.