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My review
French Bread Rolls to Die For
JOCATLIN
"Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired."
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Ingredients
2 h 20 m servings 23 calsOriginal recipe yields 16 servings (16 rolls)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- 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.
- 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).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 23 calories; 1.7 g fat; 1.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 146 mg sodium. Full nutrition
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Reviews
Read all reviews 11091396 Ratings
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Most helpful positive review
4/2/2001
To freshen up these rolls the next day, put the rolls in a paper bag, sprinkle the bag with cold water, and put in a preheated oven at 350F for 5 minutes. They'll taste as good as the first day...
Most helpful critical review
8/30/2002
These rolls were good, but taste more like an English muffin than true French bread!!The cooking time listed is WAY too long, 10-12 minutes is more accurate, or the temp needs lowered. I cooked...
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4/2/2001
To freshen up these rolls the next day, put the rolls in a paper bag, sprinkle the bag with cold water, and put in a preheated oven at 350F for 5 minutes. They'll taste as good as the first day...
5/8/2007
Yummm..These just came out of the oven piping hot. I split one, and spread it with melted butter: I'm on cloud nine! They have a light, yet substantial texture. The flavor is delicate, with a hi...
10/17/2002
I followed the recipe exactly, except I used my bread machine to do all the work. They turned out excellent & will be made often at our house!
7/22/2002
This was my second attempt at making homemade bread, and it turned out very well. I used my Kitchen Aid stand mixer to do all the mixing and kneading, so all I had to do was roll it out. I mad...
7/13/2002
I tried this recipe, and now my family is hooked. These rolls work well in every situation. My family and I recently went on a beachside picnic and the children begged for these rolls to make sa...
12/29/2007
A good, basic roll, but not exactly "to die for." I reduced the sugar by 1 T. and used olive oil instead of the vegetable oil.
10/14/2009
GREAT RECIPE! I gave this 4 stars instead of three, only because I thought there was a touch too much flour and I didn't use the last 1/2 cup - didn't need to. The bread was clinging slightly ...
12/26/2002
These were really good! I shaped them into oval buns (like the bakery) and they were perfect for sandwiches. The only thing I changed about this recipe was the size of the rolls. Instead of maki...