French Rolls Recipes

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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



French Bread Rolls to Die For image

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

1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

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



French Bread Rolls to Die For image

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.

1 1/2 cups water
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour

FRENCH TOAST ROLL-UPS

Bring a new dimension -- three-dimensions, in fact -- to French toast, rolling it up and stuffing it with goodies. Follow this kid-friendly base recipe, then choose from the filling options for an easy portable breakfast.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 12 roll-ups

Number Of Ingredients 18



French Toast Roll-Ups image

Steps:

  • For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
  • Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
  • For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
  • For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
  • For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
  • For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
  • For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
  • Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
  • Dust with confectioners' sugar and serve with maple syrup on the side.

2 large eggs, beaten to blend
1/3 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
12 slices soft white sandwich bread
2 tablespoons unsalted butter
Confectioners' sugar, for serving
Maple syrup, for serving
2 bananas, halved and thinly sliced
12 medium strawberries, roughly chopped
1/4 cup cream cheese, at room temperature
1 1/2 cups blueberries
1/4 cup creamy peanut butter
1/2 apple, thinly sliced and cut into matchsticks
6 thin slices Cheddar, halved
12 pre-cooked breakfast sausage links

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



French Rolls image

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 Dough
All-purpose flour, for dusting
Vegetable-oil cooking spray

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



Crusty French Rolls image

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.

1-1/4 cups water (70° to 80°)
2 teaspoons sugar
1 teaspoon salt
3-1/2 cups bread flour
1-1/4 teaspoons active dry yeast
1 tablespoon cornmeal
1 egg white
1 tablespoon water

FRENCH DINNER ROLLS

Finely crusted, with a soft chewy center, airy yet substantial, these rolls are a delicately hearty favorite with any meal.

Provided by rainbowapronblackba

Categories     Breads

Time 32m

Yield 16 rolls, 8 serving(s)

Number Of Ingredients 6



French Dinner Rolls image

Steps:

  • In a large bowl, mix warm water, yeast, sugar, and honey. Let stand until foamy, 5-10 minutes.
  • To the yeast mixture, add olive oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
  • Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Dough will be loose and sticky, but not too sticky).
  • 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, about 1 hour.
  • Preheat oven to 400 degrees.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) 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 again, about 40 minutes.
  • Brush the tops with egg white. (Feel free to use your fingers, just don't press too hard).
  • Bake 10-12 minute until golden.

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
4 cups bread flour

HOMEMADE DINNER ROLLS

Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.

Provided by Food Network

Categories     side-dish

Time 41m

Yield 24 to 30 rolls

Number Of Ingredients 9



Homemade Dinner Rolls image

Steps:

  • In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
  • Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
  • Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
  • Preheat oven to 425 degrees F.
  • Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6-cup, 3-inch muffin tin pan

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