French Bread Rolls To Die For Recipe 435 Food

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets 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 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• 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.

FRENCH DINNER ROLLS

Steps:

• In a large bowl, mix warm water, yeast, sugar, and honey. Let stand until foamy, 5-10 minutes.
• To the yeast mixture, add olive oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
• Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Dough will be loose and sticky, but not too sticky).
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled again, about 40 minutes.
• Brush the tops with egg white. (Feel free to use your fingers, just don't press too hard).
• Bake 10-12 minute until golden.

FRENCH BREAD ROLLS TO DIE FOR RECIPE - (4.3/5)

Steps:

• Directions: 1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. 2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. 3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets 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 degrees F (200 degrees C). 4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

FRENCH BREAD ROLLS

Steps:

• Dissolve yeast in mixer with water.
• Add melted butter, sugar, dry milk, salt and pepper.
• Whisk to incorporate.
• Add 4 cups of flour and mix with dough hook.
• Add additional flour until dough leaves the side of the bowl.
• Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
• At this point the dough can be refrigerated overnight or for 2 days.
• Bring to room temperature before shaping.
• Punch down and let rise until doubled again, about 2 hours.
• Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
• Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
• Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
• Turn off oven and let rolls sit to crisp for another 5 minutes.
• Cool at least 20 minutes.
• Store rolls in plastic bag.
• To recrisp, put into 400 oven for 5 minutes.