Monday, February 15, 2010

French Bread Rolls

Today has been a baking day at our house. There is snow on the ground and we are staying indoors, so we have had the oven on all morning! I've been wanting to try and make some rolls lately, and took an opportunity to try some today. I have recently discovered that bread making isn't as hard as I thought it was. There is nothing like making your own bread. I think that if you can make your own bread, you can make anything! It doesn't hurt that my husband is really impressed that I can make bread now! Hopefully our waistlines won't suffer!
These rolls are delicious! They are a soft french bread roll. If you prefer a more crusty roll, you can brush an egg wash on top before baking, or spray water into the over during the beginning minutes of baking. Either way, you won't be disappointed with these rolls. I put that butter is optional, but trust me you will want it. And you will want more for the inside of the rolls. You won't want to miss out on this delicious, yummy goodness of these rolls!

French Bread Rolls
adapted from My Kitchen Cafe

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups all-purpose flour, plus 1-2 TBSP if needed

3 TBSP butter, melted for topping (optional)

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. You may have to add a couple of tablespoons of additional flour to get the dough to start pulling away from the side of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. If you have a dough hook on your mixer, you can use this. Just let it knead on the lowest setting for 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake for 11-12 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

Add 2 cups of flour, salt, and oil. After combined, add the remaining 2 cups of flour, 1/2 cup at a time until dough starts to pull from the sides of the bowl. Add 1-2 TBSP additional flour it dough is not pulling from the side. Cover dough with a damp cloth and place in a warm place for an hour.

After dough has doubled, turn out onto a floured surface, and make into 12-14 balls. Place on a lightly greased baking sheet, 2 inches apart. Cover with greased saran wrap and place in warm place for 40 minutes until doubled in size.

Here they are doubled in size. Place in preheated 400 degree oven and bake 11-12 minutes until golden brown.

Melt 3 tablespoons of butter and brush on tops of the hot rolls. Eat immediately, reheat later, or freeze for the future. Whatever you do, don't eat all 14 rolls like I am tempted to do right now!

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