French Bread Rolls
User Reviews
4.8
French Bread Rolls
Description
The process starts by combining warm water with yeast, sugar, oil, salt, and some flour to form a starter dough. Gradually adding more flour while kneading develops structure without making the dough too stiff. The dough should be soft and smooth but still a bit tacky, indicating proper hydration. Proofing the dough covered until doubled in size allows the yeast to work and develop flavor and texture.
Lightly punching down and dividing the dough lets you shape it into evenly sized rolls. The dough's softness yields rolls that are fluffy inside with a slightly crisp crust after baking. The recipe supports using either instant or active dry yeast, with quantities adjusted accordingly. Visual cues and feel help determine when the dough's consistency is right, preventing over- or under-flouring.
These rolls are versatile and suitable for dinner, sandwiches, or sides. Freezing baked and cooled rolls makes for convenient storage and reheating options.
Ingredients
- 1 ½ cups water warm
- 1 tablespoon instant yeast or active dry yeast (see note
- 2 tablespoons granulated sugar or honey
- 2 tablespoons canola oil or vegetable oil or other neutral-flavored oil (olive oil will work, too
- 1 teaspoon salt
- 3 ½ to 4 to 4 cups all-purpose flour or bread flour, more or less (see note
Instructions
- In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour.
- Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand).
- The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
- Place the dough in a lightly greased bowl and cover. Let the dough rise until doubled, 1-2 hours.
- Lightly punch down the dough and turn it out onto a lightly greased countertop.
- Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls (video tutorial here right at minute marker 2:20).
- Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart.
- Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.
- Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour.
- Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through.
- Immediately out of the oven, brush with butter.
Notes
- Modern active dry yeast can be used without proofing; amounts may vary: 1 tablespoon bulk yeast or 1 packet (2 1/4 teaspoons) per recipe.
- Adjust flour carefully; the dough should be tacky but able to be shaped into balls without excess stickiness.
- For shaping perfect round rolls, refer to provided video tutorial starting at 2:20 minutes.
- A whole wheat variation can be made by substituting some or all of the all-purpose flour with whole wheat flour.
- Baked rolls freeze well; reheat by thawing or microwaving on medium power for 2-3 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 roll | |
| Calories | 140kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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