Baguette Rolls Recipes

Steps:

• Stir honey and dry yeast into warm water in the bowl of a mixer equipped with dough hooks. Cover bowl with a kitchen towel for about 5 minutes, until the mixture starts to foam up.
• Add 1 cup of flour to the mixing bowl, Start the mixer on low setting, and gradually add remaining flour, scraping down the sides of the bowl as necessary until all the flour is combined.
• Once the dough starts to pull up into the dough hooks, remove the dough from the bowl and knead to incorporate remaining flour. Spray the inside of the mixing bowl with cooking spray and return the dough to the bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about an hour.
• Dust two baking sheets with cornmeal. On a work surface dusted with flour, cut dough in half, and then cut each half in half again. Continue dividing the dough until there are 16 equal-sized pieces. Roll each piece in a ball, then flatten each ball on the baking sheet. Make sure to leave a few inches between each piece of dough. Cover dough and allow to rise until doubled in size, about an hour.
• Preheat oven to 425° F with a baking sheet on the bottom rack and the other rack in the middle. Place baking sheets on the middle rack. Add several ice cubes to the bottom baking sheet and quickly close the door. The steam will crisp up the outside of the rolls, so avoid opening the oven during the cooking process. Bake for 12-15 minutes or until golden brown. Remove from baking sheets and place on cooling racks.

Steps:

• Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
• When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
• Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
• Bake for 20 to 25 minutes in the preheated oven, or until golden brown.