Crusty French Bread Rolls
|January 7, 2013||Posted by imathomebaking under Rolls|
Winter has seemed to have settled in just nicely now here in Northern Japan. You know it is either going to be bitterly cold or snowing or both on any given day. I enjoy it! As I type it has started to snow again.
I hope the first week of 2013 has treated you well and if not, eat some bread, with butter too!! This cold weather has us eating different soups daily this week. What goes better with soup then bread? I can’t think of anything else so I’ve been making different breads here daily!
These rolls are pretty darn good! Incredibly simple to whip up too, especially if you use your bread machine and use the dough cycle! I enjoy making yeast breads/rolls in many different ways. Some days the bread machine method is most easiest and if you are busy but want something tasty it is great to use.
This is a great dough to work with and I am sure you could easily make it into baguettes as well if you desire. Do you enjoy making bread at home?
|Crusty French Bread Rolls||
- 1½ 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
- Cornmeal For Dusting
- If Using Your Bread Machine, Place All Ingredients In The Order Your Bread machine Says. Put On Dough Cycle. Then Continue On After Removing The Dough By Making It Into The Rounds.
- 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, ½ 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.