" Add Anything" French Rolls or Baguettes
"This is a basic recipe to add anything you want as far as seasoning goes to make the most wonderful baguettes or rolls. From cheddar dill to sun dried tomato with garlic and basil. You name it the options are as endless as your imagination! I use this recipe at our restaurant for specialty sandwiches and even breakfast sandwiches and it is always a hit with the customers! if you are expecting a light and fluffy roll...this is not the recipe for you, it is a hearty roll with a crisp crust."
photo by brkfst cook
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
16-18 rolls
- Serves:
- 16-18
ingredients
- 4 cups warm water (temp between 110-115 degrees)
- 6 teaspoons active dry yeast
- 4 tablespoons sugar
- 4 teaspoons salt
- 10 cups all-purpose flour
- 2 egg yolks
- 2 tablespoons water
- cornmeal (for dusting baking sheets...) (optional)
directions
- Place warm water in a large ceramic or plastic bowl.
- Add sugar and yeast. let proof until yeast is foamy.
- In a very large bowl combine flour with salt.
- Add any type of seasonings, cheese whatever you want to the flour mixture. some hints: cheddar and green onion, rosemary and sage, cheddar and dill, Italian seasoning with garlic and Parmesan, roasted red peppers and bacon just to name a few --.
- Add yeast mixture to flour and using a heavy spoon mix.
- Turn out onto a lightly floured board and knead for 7-10 minutes.
- Place dough into a large greased bowl, cover and let rise until double in bulk.
- I usually put my oven on warm and turn it off and place the bowl in there. it usually takes about 45 minutes this way to rise.
- Punch down and form into rolls place 2 inches apart on baking sheets. If making baguettes: divide dough in half and on a lightly floured board press into a 16x12 rectangle (approx.) cut dough crosswise in half; role up each half of dough tightly beginning at 12 inch side. Roll gently back and forth to taper the ends. Place 3 inches apart on a cookie sheet or baking stone that has been dusted in corn meal.
- Make diagonal slices on top of both rolls or baguettes. I like to use an exacto knife.
- Cover and let rise again for 30 minutes.
- Brush with egg yolk mixture.
- Sprinkle on any additional seasoning if you choose.
- Bake at 375°F for 20-25 minutes or until golden brown and when tapped it makes a hollow sound.
- The yield to this recipe will depend on how big you want your rolls. On average I can get about 16 large rolls from this and about 8 small baguettes.
- These freeze really well.
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RECIPE SUBMITTED BY
I have been cooking and baking since I was 6 yrs old...thanks to the help and guidance from my grandma...the first thing I can remember cooking was her famous potato salad for easter. today some 38 yrs later I am a cook at a lovely little restaurant where my boss lets me be as creative as I like and our customers love it...and can't wait until the weekend when I do my specials.
I am a mom to three great boys...Jamie is 18 yrs old,, Evan is 6 yrs old, and my little sweetie pie Nick is 4. I never have to worry about what to cook...the boys will eat just about anything (especially Jamie..typical teenager...lol)
I also love to work out in my yard on my days off. I have a small garden that I tend to in the summer. every square inch of it is in use..lol this year I planted 3 types of peppers, tomatoes (plan on making salsa and freezing it for chilli in the winter) broccoli aka: trees to the kids, green onions, pumpkins, spinach and green beans along with all of my herbs. by august my garden looks like a jungle... oh well...lol between the garden and the farmers market I freeze most of my crops for the winter.
The woman who taught me so much about cooking, baking and life....my grandmother, passed away on Set. 26, 2008 at the age of 96 yrs old....I am going to miss her. I'd like to think that she is up in heaven now cooking her heart out for everyone up there.
