French Bread RollsPosted: January 28, 2009
A great recipe found on Epicurious.com. These were easy to whip up and rose perfectly in our warmer weather here. It is suggested that during cooler months or months with the air conditioner on, put near the dryer and run the dryer on high for a few minutes. Let dough rise in the same room. The warmth will help the dough rise perfectly. Or use your oven on the lowest setting. Warm the oven for a couple minutes and turn off. Once dough is mixed, pop the bowl in there to rise. Works very well.
I did brush the tops with an egg wash as suggested and they came out looking great and tasting crispy on the outside and soft and warm on the inside!
1 1/2 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
This can easily be done in a Kitchen Aid mixer with bread hook.
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.