FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- 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.
- 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).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
FRENCH BREAD ROLLS TO DIE FOR
Make and share this French Bread Rolls to Die For recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 50m
Yield 16 rolls
Number Of Ingredients 6
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.
FRENCH BREAD ROLLS
Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.
Provided by PaulaG
Categories Breads
Time 5h25m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Dissolve yeast in mixer with water.
- Add melted butter, sugar, dry milk, salt and pepper.
- Whisk to incorporate.
- Add 4 cups of flour and mix with dough hook.
- Add additional flour until dough leaves the side of the bowl.
- Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
- At this point the dough can be refrigerated overnight or for 2 days.
- Bring to room temperature before shaping.
- Punch down and let rise until doubled again, about 2 hours.
- Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
- Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
- Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
- Turn off oven and let rolls sit to crisp for another 5 minutes.
- Cool at least 20 minutes.
- Store rolls in plastic bag.
- To recrisp, put into 400 oven for 5 minutes.
CRUSTY FRENCH ROLLS
Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. They're best eaten the day they're baked, or frozen for later.
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
GRILLED FRENCH BREAD ROLLS
Steps:
- Heat olive oil in heavy medium skillet over medium-low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic.
- Prepare barbecue (high heat). Split rolls in half horizontally. Brush cut surface with garlic oil. Sprinkle generously with pepper. Grill rolls, oiled side down, until golden brown. Serve hot or at room temperature.
EASY BREAD ROLLS
Bake these simple white bread rolls for sandwiches, burger buns or to dunk in soup. Using only a handful of ingredients, bread-making has never been so easy
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Yield Makes 8
Number Of Ingredients 5
Steps:
- Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Nutrition Facts : Calories 246 calories, Fat 2 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
FRENCH ROLLS
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16
Number Of Ingredients 3
Steps:
- Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a knife, cut into 8 pieces.
- Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
- Place dough on the work surface. Cup one hand around dough, and rotate it in circles until a smooth, taut ball forms.
- Place rolls on a generously floured linen towel or a parchment-lined baking sheet. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until rolls have almost doubled anda floured finger pressed into side leaves a slight indentation, 30 to 40 minutes.
- Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer rolls to a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone.
- Immediately reduce oven to 450 degrees. Bake until rolls are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool on racks.
FRENCH BREAD
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Provided by Jenn Hall
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 30
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g
FOOD PROCESSOR FRENCH BREAD
This is a very simple and quick French Bread. It has a finer texture and more of a chewy crust than what you get from the bakery. I found this in an Bon Appetite years and years ago. I sometimes make rolls rather than loaves. With this coming together so quickly you can easily make large batches; with two students helping to shape the rolls I've made 6 batches, start to finish in under two hours. Prep time doesn't include rising time.
Provided by momaphet
Categories Yeast Breads
Time 36m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease baguette pans for two loaves or cookie sheet if making rolls.
- Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
- Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
- Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
- Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
- For loaves, divide dough in half and shape into 2- 11"-12" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands). Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
- For rolls pinch off dough and form 24 balls place on cookie sheet. Snip a small slash into the top of each roll.
- Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30- 40 minutes for rolls, depending how warm your room is.
- As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
- Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
- With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.
CRUSTY FRENCH LOAF
A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH HOAGIE ROLLS
This is basically a standard French bread loaf recipe scaled up and modified for 4 hoagies, with my own observations and tips regarding making them suitable for eating sandwiches. The key point is that biting through the crust of a roll into a sandwich requires a crust that isn't tough.
Provided by Jeff 631750
Categories Yeast Breads
Time 2h
Yield 4 hoagie rolls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
- In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
- Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
- Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
- Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
- Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
- Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
- For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
- The rolls should be medium brown and more than doubled in height within 29-30 minutes.
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CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
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4.9/5 (82)Total Time 1 hrCategory BreadCalories 133 per serving
- 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 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 to an oiled bowl and turn in the bowl to coat 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 then 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.
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