French Bread Rolls To Die For Recipes

Steps:

• Mix together warm water, yeast and sugar and let stand for about 10 minutes.
• In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
• Stir well to combine.
• Stir in remaining flour 1/2 cup at a time, beating well after each addition.
• Turn out onto a lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl and place dough in and turn to coat with oil.
• Cover with cloth and let rise in warm place until doubled, about 1 hour.
• Deflate the dough and turn out onto floured surface.
• Divide dough into 16 equal pieces and form into rounds.
• Place rolls onto lightly greased baking sheet at least 2" apart.
• Cover rolls with cloth and let rise until doubled, about 40 minutes.
• Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

Steps:

• Directions: 1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. 2. 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. 3. 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). 4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.