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Crusty French Rolls
Reviews:
October 13, 2007

Flawless! Made these with 1 cup white whole wheat flour and the rest bread flour, everything else just as in the recipe. The rolls were light with delicious flavor and a light, crispy crust the first day...when we warmed them up on day 2 the crust was heavier and crunchier and they were even more heavenly. KEEPER!

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