French Bread Rolls
User Reviews
4.9
French Bread Rolls
Description
The process begins by proofing the yeast in warm water with sugar until bubbly, activating the fermentation necessary for rise. Vegetable oil, half the salt, and flour are then mixed and kneaded with a dough hook until the mixture pulls away from the bowl and becomes elastic. After an initial rise in an oiled bowl covered with a damp towel, the dough is divided into 16 portions and shaped into rolls that undergo a second rise on a greased baking sheet. Prior to baking, rolls are brushed gently with melted unsalted butter and sprinkled with remaining kosher salt.
Baking at 400°F (204°C) while spraying the dough twice with ice water encourages a chewy crust. The timing of 18–20 minutes is calibrated to achieve golden-brown rolls without overbaking. The final bread is soft on the inside with a lightly crusty exterior, suitable for sandwiches or as a side.
Though this dough is stickier than typical bread dough, increased kneading improves its texture. Additional flour can be added cautiously in tablespoon increments if the dough feels excessively wet. The recipe is designed with precise US measurements for accuracy.
Ingredients
- 1 1/2 cups water 110 degrees, warm
- 3 teaspoons active dry yeast
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt , divided
- 3 1/2 cups flour , up to 4 cups as needed
- 2 tablespoons butter melted, unsalted
- Spray bottle with ice water
Instructions
- To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
- Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the remaining flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
- Add dough to an oiled bowl and turn in the bowl to coat the dough with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
- Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes.
- Brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.
Notes
- Proper kneading improves dough texture despite its initial stickiness; add flour slowly if needed.
- Use warm water around 110°F to activate yeast effectively.
- Covering the dough and letting it rise in a warm spot helps achieve good volume.
- Spraying ice water during baking enhances crust chewiness.
- Brush rolls with melted butter and sprinkle salt prior to baking for flavor and crust texture.
- The recipe uses US measurements and should be followed as listed for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 293mg | 12% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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