French Bread Rolls To Die For Recipes

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



French Bread Rolls to Die For Recipe - (4.3/5) image

Provided by Pikachutherecipereader

Number Of Ingredients 8

Ingredients:
1 1/2 cups warm water (110 degrees F
/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

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 TO DIE FOR



French Bread Rolls to Die For image

Make and share this French Bread Rolls to Die For recipe from Food.com.

Provided by Marie

Categories     Yeast Breads

Time 50m

Yield 16 rolls

Number Of Ingredients 6

1 1/2 cups water
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour

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 BREAD ROLLS TO DIE FOR



FRENCH BREAD ROLLS TO DIE FOR image

Categories     Bread     Side     Bake     Phyllo/Puff Pastry Dough

Yield 16 rolls

Number Of Ingredients 7

INGREDIENTS (Nutrition)
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

Steps:

  • DIRECTIONS This can easily be done in a Kitchen Aid mixer with bread hook. 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



French Bread Rolls image

Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.

Provided by PaulaG

Categories     Breads

Time 5h25m

Yield 12 rolls

Number Of Ingredients 11

2 tablespoons unsalted butter, melted
2 1/4 teaspoons dry yeast
2 teaspoons sugar
2 cups water, 70 degrees
1 1/4 ounces nonfat dry milk powder, 1/2 cup
6 cups all-purpose flour
5 teaspoons wheat gluten
1 tablespoon salt
black pepper, to taste (I added 1 teaspoon coarse ground.)
1 cup rye flour
coarse salt, for sprinkling

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.

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