French Bread Rolls
User Reviews
5
French Bread Rolls
Description
This French Bread Rolls recipe begins by mixing warm water, honey, olive oil, instant yeast, and salt with flour to form a dough. Kneading develops gluten, producing a dough that pulls away cleanly. After the first rise, the dough is divided into equal portions, shaped into smooth balls, and allowed to rise again until doubled, which ensures a soft interior texture.
The resulting rolls have a delicate crust and a tender crumb suitable for sandwiches, dinners, or breakfasts. Lightly coating the baking sheet with cornmeal adds a subtle crunch and prevents sticking.
Careful attention to temperature during proofing helps the dough rise optimally. Proper shaping with folded sides under the roll helps create a smooth surface and consistent shape.
Ingredients
- 3 ½ cups all-purpose flour divided
- 1 ¼ cups water warm (between 110-120°)
- 2 tablespoons honey
- 2 tablespoons olive oil plus more for bowl
- 2 ¼ teaspoon instant yeast 1 packet
- 2 teaspoons salt
- cornmeal optional
Instructions
- In the bowl of a stand mixer with the dough hook, combine 2 cups of flour, warm water, honey, olive oil, yeast and salt.
- Mix for a few seconds and add the remaining flour, ¼ cup at a time. Knead for 5 minutes at medium-low speed until the dough pulls away from the sides of the bowl and forms a dough ball.
- While the dough is kneading, lightly oil a bowl. Transfer the dough to the oiled bowl and flip to lightly coat. Cover with a kitchen towel or plastic wrap (lightly) and proof the dough has doubled in size, about 45 minutes. Prepare a baking sheet by lining it with parchment paper and sprinkling with cornmeal (optional).
- Once risen, deflate the dough and transfer to a clean work surface. Gently form a ball and cut into 16 equal pieces. Fold the sides of each piece underneath and gently roll on the surface with the palm of your hand and fingers to form a smooth ball. Transfer to the prepared baking sheet and cover with a kitchen towel and allow to rise until doubled in size, about 30-45 minutes. After the final proofing, use a sharp knife to score the top of each roll.
- Preheat the oven to 400°F and place a shallow baking dish with a small amount of water on the bottom rack of the oven. Once preheated, bake rolls for 16-18 minutes, or until golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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