Your Guide to Golden, Crusty Artisan Bread & What I Cooked Last Week

How to make bread at home, easy artisan rolls, Korean ramen, crispy cheesy skillet potatoes, giant baked Italian sub

Hi everyone,

Hope you’re having a great week! A few days ago I woke up with the sudden urge to bake bread. Sometimes I just crave a loaf of artisan bread, the kind with a crackly golden crust and a soft, chewy inside that you tear apart while it’s still hot and spread with salted butter. I love the whole process too: mixing, waiting, shaping, and there’s nothing better than that first bite of warm bread fresh from the oven.

Usually, I make a big artisan loaf, but this time I wanted to try individual dinner rolls, and they turned out so good. Below I’m sharing the recipe, along with my favorite tips for baking bread at home. It’s perfect for beginners and much easier than you think, no fancy equipment required (though a scale really helps!). All you need is a few hours to let the dough rise.

Also, my debut cookbook comes out March 3 and is available for preorder. Preorders are especially meaningful for a first-time author, so if you’re thinking of getting a copy, I’d be so grateful if you ordered early 🤍

What I Cooked Last Week! ↓

Easy Artisan Rolls

A perfect recipe for beginners. These rolls come together with just three ingredients and are mind-blowingly good, fresh out of the oven.

Easy Artisan Rolls

68.8KB ∙ PDF file

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You can download the PDF recipe above and watch the video here :)

My Tips for Making Delicious Artisan Bread at Home

There are so many ways to bake bread, but this is the method I come back to again and again. It’s simple, requires just a handful of ingredients, and works perfectly every time.

Over the years, I’ve picked up a few tricks that make the process easier and yield the best results:

Use bread flour and instant yeast

I always use bread flour instead of all-purpose, and my favorite is the artisan bread flour from Bob’s Red Mill. Because it has more protein, the dough develops more gluten, making it stretchier, easier to shape, and giving the bread a chewy, springy texture with airy holes. (All-purpose flour works but yields a tighter crumb.)

For yeast, I like Fleischmann’s instant dry yeast, which you can mix straight into the flour. (Active dry yeast requires the extra step of dissolving in warm liquid for about 10 minutes.)