Community Pick
French Bread Rolls to Die For
"The title says it all! Prep time does not include rising time."
photo by hello.twobites
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
16 rolls
ingredients
- 1 1⁄2 cups water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 cups bread flour
directions
- Mix together warm water, yeast and sugar and let stand for about 10 minutes.
- In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
- Stir well to combine.
- Stir in remaining flour 1/2 cup at a time, beating well after each addition.
- Turn out onto a lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl and place dough in and turn to coat with oil.
- Cover with cloth and let rise in warm place until doubled, about 1 hour.
- Deflate the dough and turn out onto floured surface.
- Divide dough into 16 equal pieces and form into rounds.
- Place rolls onto lightly greased baking sheet at least 2" apart.
- Cover rolls with cloth and let rise until doubled, about 40 minutes.
- Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.
Questions & Replies
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How do you make this in the stand mixer? -
Can these be made in a bread machine? -
i love it
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Can the dough be refrigerated overnight. -
How many ounces does each serving have?
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Reviews
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These were great, and very easy too. I made mine a bit larger so I could use them for sandwiches - yielded 12 rolls instead of 16. They were still done in 20 minutes. Thanks!
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I wish i could go for 5 stars but less than 24hrs these were going stale. They do taste wonderful and were a joy to bake. They seem to be freezing very well as i have made another batch which i froze once cool. If eaten as soon as defrosted and warmed a little, they are just as wonderful as when first cooked. -
Fantastic!!! So easy!!!! Great taste!!! I will never buy store bought rolls again. Thank you for sharing. A side note - 1 1/2 cups water in microwave for one minute brings water to the right temp to activate the yeast. -
The title says it. I have made this bread 3 times. The first time I put a little Italian seasoning, and Parmesan on half of them. The smell throughout the house was awesome. And the taste, forget about it, delish. Next time I made it I added the seasoning to the dough, and on top, for garlic bread. The dough is so nice to work with. I will use this recipe forever. Thanks. -
These rolls were so good! I used my bread machine with this recipe, placed it on the dough setting, and the dough rose so much it pushed open the lid! That proved to be an impressive recipe already! My rolls browned nicely though it didn't seem quite as crusty as other French bread I've had, but regardless, these were delicious and tender inside. I didn't have bread flour and substituted with regular AP flour mixed with wheat gluten (1 TB gluten per cup of flour.) I made 16 oval shaped rolls and they also turned into amazing garlic bread after! I froze the majority of the batch and can't wait to have lots of fresh bread in the future. Thanks so much!
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Tweaks
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Instant dry baker yeast n half rise times
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Should include rising time
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I used previously frozen compressed yeast and increased the amount of flour a little.
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These rolls were so good! I used my bread machine with this recipe, placed it on the dough setting, and the dough rose so much it pushed open the lid! That proved to be an impressive recipe already! My rolls browned nicely though it didn't seem quite as crusty as other French bread I've had, but regardless, these were delicious and tender inside. I didn't have bread flour and substituted with regular AP flour mixed with wheat gluten (1 TB gluten per cup of flour.) I made 16 oval shaped rolls and they also turned into amazing garlic bread after! I froze the majority of the batch and can't wait to have lots of fresh bread in the future. Thanks so much!
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TO DIE FOR!!! Make these rolls. I used AP flour instead of bread flour. The dough is a dream to work with. It only took 3 and 3/4 cup of flour. The result is perfection, lightly crispy on the outside and soft, pillowy and fluffy on the inside. So good!! I can not make these too often or I will eat them all and get fat. Thanks for sharing this recipe.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
