Tuesday, January 1, 2013

Crusty French Rolls


As I mentioned yesterday, I tried two new recipes for my Boxing Day dinner, one for bread and the other for these Crusty French Rolls.  The reason I made these recipes was because I’d forgotten to buy both bread and rolls, and reasoned that it would take me less time to make these two than it would to shower, dress, and run out for them.  As it turned out, I was right.  I also found myself two excellent recipes that I am sure to make again and again.

Happy New Year, everybody!

Crusty French Rolls

1-1/2 cups warm water
1 tablespoon bread machine yeast
1 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon Kosher salt
4 cups all-purpose flour

Place ingredients into the bread machine in the order suggested by the manufacturer.  Select the dough setting and allow to run its course.  When dough is finished, turn out onto a lightly floured surface.  Deflate the dough and divide into 16 equal pieces, and form each into a ball. Place rolls on lightly greased baking sheets, spacing at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400°F.

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

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4 comments:

Sarah said...

Fresh bread baking fills a home with a wonderful aroma.
Will try these. Thanks!

kitty said...

I LOVE making bread and these rolls sound wonderful...crusty and delicious!

cajuncutie said...

Is there a conversion I could use, if I don't own a bread machine, if I want to enjoy your bread recipes? They look so yummy!

Pattie T. said...

I make all doughs in the bread machine, whether designed as such or not. If you want to make these rolls just mix the dry ingredients together, add the wet, and then the proofed yeast. Knead until smooth and elastic, let rise until double in size, shape into rolls, let rise again, and bake.