the baker upstairs: french bread rolls

5.03.2012

french bread rolls

Yum


I love these rolls. I love bread. I love how whenever I'm having a bad day, just baking some bread seems to turn things around. I also love that these rolls are easy and quick (under two hours to make) and consistently turn out perfectly. I also love that for a few pennies worth of flour, yeast, salt, sugar, and oil, I can make rolls at home that are a million times better than any hamburger buns I could buy. Take that, poverty!

French Bread Rolls
Mel's Kitchen Cafe

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
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2 comments :

  1. Thank you so much for this recipe, it was the first time I made bread with my hands (I usually make bread in the bread machine) and the rolls look and taste soooo good!!!! Won't ever take the machine, it's so much better, and very easy!!

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  2. Super delicious. They look and taste exactly like French bread you would buy at a bakery. I had to use way less flour because of the dry climate I live in so that might account for one reviewer's problem with too heavy dough. The two videos on shaping and baking were also extremely helpful.

    Mariz
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