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Crusty French Rolls
November 07, 2010

This recipe delivers exactly what it claims--a crusty, chewy plain french roll. I love plain french bread, and this is a perfect roll. I made my by hand, proofing the yeast in warm water and sugar, then adding the salt and flour. Put in greased bowl and let rise for about 2 hours. Punch down, shape into 12 rolls (18 were too small), and let rise again for another hour. I greased the baking sheet and sprinkled IT with the cornmeal (like some of my other recipes) instead of putting on top. Mine did need to bake for almost the full 25 min to brown. You can spritz with water during baking to prevent the crust from forming, and overbrowning. These are nice and crunchy, crackly when you squeeze them and chewy on the center. Will add to my collection!

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