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Crusty French Rolls
April 13, 2009

These were very good. I liked the texture and so did my family. I made six "hoagie buns" from the recipe and used it with the "Best Beef Dip Ever" recipe for hot roast beef sandwiches. I did use a whole egg for the wash, not just the white, and I added poppy seeds. They were beautiful! I also added 1 tablespoon of wheat gluten per cup of flour, as I always do for yeast bread recipes.

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