French Bread Rolls 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

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.

CRUSTY FRENCH ROLLS

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.

GRILLED FRENCH BREAD ROLLS

Steps:

• Heat olive oil in heavy medium skillet over medium-low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic.
• Prepare barbecue (high heat). Split rolls in half horizontally. Brush cut surface with garlic oil. Sprinkle generously with pepper. Grill rolls, oiled side down, until golden brown. Serve hot or at room temperature.

FRENCH HOAGIE ROLLS

Steps:

• Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
• In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
• Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
• Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
• Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
• Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
• Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
• For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
• The rolls should be medium brown and more than doubled in height within 29-30 minutes.

FRENCH ROLLS

Steps:

• Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a knife, cut into 8 pieces.
• Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
• Place dough on the work surface. Cup one hand around dough, and rotate it in circles until a smooth, taut ball forms.
• Place rolls on a generously floured linen towel or a parchment-lined baking sheet. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until rolls have almost doubled anda floured finger pressed into side leaves a slight indentation, 30 to 40 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer rolls to a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake until rolls are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool on racks.