Brazilian Pão Francês

Combine flour, dry yeast, sugar, & salt in a mixing bowl.

Then, make a well in the center of the mixture & pour cold water & olive oil into it; mix using a dough whisk until a dough forms.

Turn the dough onto a lightly floured surface & knead it for about 5-10 minutes until it is smooth & elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, & let it rise (in a warm place) for 1 hour until it doubles in size.

Once the dough has risen, punch it down to release the air. Divide the dough into about eight equal pieces.

Use a rolling pin to roll out one of the sections into a rectangular shape.

Then, fold it into thirds.

Turn the folded rectangle vertically & roll it out until is ¼-inch thick.

Start from the bottom & roll it into a cylinder (almost like a croissant).

Score the tops of each roll & place them onto a baking sheet lined with parchment paper.

Cover the baking sheet with the rolls with a damp cloth or plastic wrap & let them rise for another 30 minutes.

Preheat your oven to 400°F (204°C). Brush the rolls with water, as is tradition, & bake for 15-20 minutes.

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