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French Bread Rolls
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​Ingredients
  • 1 ½ cups warm water
  • 2 ¼ teaspoons instant yeast, or 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 ½ to 4 cups Flour

​Instructions
  1. In a large bowl, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour.
  2. Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 7-9 minutes.
  3. The dough should be soft and smooth but still slightly tacky to the touch. It might leave a little bit of sticky residue on your fingers, If you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
  4. Lightly grease a large bowl and place the kneaded dough in.
  5. Cover the bowl with a towel or lightly greased plastic wrap.  Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen).
  6. Lightly punch down the dough and turn it out onto a lightly greased countertop.
    Divide the dough into 12 equal pieces, and form the dough into round balls.
  7. Place the rolls in a lightly greased 9X13-inch pan or on a large baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart.
  8. Cover the rolls with a towel or lightly greased plastic wrap. Let the rolls rise until puffy and doubled, about 45 minutes to 1 hour.
  9. Preheat the oven to 400°F. Bake for 15-17 minutes until lightly browned and cooked through.
  10. Immediately out of the oven, brush with butter (optional). 

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