Pan Francés

Ingredients:

– **All-purpose flour**: 4 cups (500g)
– **Active dry yeast**: 2 1/4 teaspoons (1 packet)
– **Sugar**: 1 tablespoon
– **Salt**: 1 teaspoon
– **Warm water**: 1 1/2 cups (350ml), around 110°F (43°C)
– **Olive oil or melted butter**: 2 tablespoons

Instructions:

1. **Prepare the Yeast:**
– In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy, indicating that the yeast is active.

2. **Mix the Dough:**
– In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil (or melted butter).
– Stir the ingredients together until a dough forms. The dough should be slightly sticky but manageable.

3. **Knead the Dough:**
– Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

4. **First Rise:**
– Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

5. **Shape the Rolls:**
– Once the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal pieces, depending on how large you want your rolls.
– Shape each piece into an oval or oblong shape, pinching the seams tightly to seal. Place the rolls seam-side down on a baking sheet lined with parchment paper.

6. **Second Rise:**
– Cover the shaped rolls with a damp cloth and let them rise again for about 30-45 minutes, until they have puffed up.

7. **Preheat the Oven:**
– Preheat your oven to 400°F (200°C). Place a shallow pan of water on the bottom rack of the oven. The steam will help create a crusty exterior on the rolls.

8. **Score and Bake:**
– Just before baking, use a sharp knife to make a shallow slash down the center of each roll.
– Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

9. **Cool and Serve:**
– Remove the rolls from the oven and let them cool on a wire rack. These rolls are best enjoyed fresh, with butter or as a side to any meal.

These **Pan Francés** rolls are perfect for sandwiches or as an accompaniment to soups and stews. Enjoy the crusty outside and soft, fluffy inside! If you have more recipe requests or questions, feel free to ask.