Monday, August 5, 2019

The Best French Bread Rolls Recipe

Recently, I embarked on a quest to find the perfect bread recipe. My initial attempts were met with some success. I found a good recipe which ended up tasting like Hawaiian sweet rolls. I liked how they turned out... except for one time where the dough collapsed on itself. Whoops. I tried out a second recipe I found online. After tasting the finished product from this recipe, I think I have found the best way to make dinner rolls and loaves. Here's how you can make them:


The way these rolls turn out is phenomenal. I can chill these rolls for several days in the fridge and they will still have the perfect crunch after being toasted. Incredible. Here are the ingredients:

French Bread Rolls and Loaves Recipe
(Makes 12 rolls and 1 mini loaf)
1 1/2 Cups of Water (warm)
1 Tablespoon of Dry Yeast
2 Tablespoons of White Sugar
2 Tablespoons of Vegetable Oil
1 Teaspoon of Salt
4 Cups of Flour
Extra Flour for kneading
Rosemary (optional)

You'll also need the following equipment:
1 Medium Bowl
1 Large Bowl
Mixing Spoon
Cutting Board
Measuring Cups and Spoons
Start off by activating the yeast. Mix together the water, sugar, and yeast in the medium mixing bowl. Stir together and allow to sit for about 10 minutes. The yeast will start to foam.
To this, add in the oil, salt, and half of the flour. Stir this together. Incorporate half a cup of flour at a time until a total of four cups of flour have been added.

Turn the dough out on a floured board. Knead for about 5 - 10 minutes. Place the dough into an oiled bowl (the large bowl in my case). Turn the dough a few times to coat it. Cover the bowl with a wet cloth or plastic wrap and allow to rise for 1 hour. While waiting, grease the muffin and loaf pans with cooking spray.
Once the hour is up, plop the dough back onto the floured surface and roll it out. Grab small pieces of the dough, roll it out, and place into a hole in the muffin pan. Repeat for all 12 holes. With the remaining dough, roll that out and place it into the loaf pan. Cover both with the plastic wrap and allow that to rise for half an hour.
After the dough has risen again, start heating your oven to 400F. Topping these rolls with rosemary makes them so much better. I harvested a little from my plant outside. A little bit on each roll and they are good to go.
Now I know most people like to wait for the oven to heat up before putting anything into it. For some reason, these rolls bake fine if you put them in right after the oven starts to heat up. The rolls and loaf go into the oven at 140F. Set the timer for 15 minutes and allow the bread to bake.
After 15 - 18 minutes of baking, the rolls should be golden brown on top. Remove the bread from the oven. Allow them to sit for a few minutes before transferring out of the loaf pans. The rolls actually come out of the pan really easy.
As mentioned earlier, these rolls have the perfect crunch, especially if toasted. Enjoy!
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