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Crusty French Rolls
February 01, 2008

These are amazing! I've been looking and looking for a good recipe for crusty rolls and this blew the others I've tried out of the water. Very simple, very delicious. Soft and chewy on the inside, nice and crusty on the outside, couldn't be better. I make all of my bread in a food processor, here was my process. Proof the yeast in 1/4 cup of the warm water with the sugar, while it is sitting put the flour and salt in the bowl of the processor with the dough blade. Add 1 cup of cool water while the machine is running, when fully incorporated add the yeast mixture. Let the machine knead it for about a minute, when it is smooth and elastic put it in a large bowl, cover, and let rise for an hour. Punch dough down and continue as the recipe says. This is my standard recipe for dinner rolls from now on.

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