Crusty French Bread Rolls Recipes

MAKE-AHEAD CRUSTY FRENCH BREAD ROLLS

Steps:

• In the bowl of a bosch mixer or kitchen aid dissolve yeast and sugar in lukewarm water and let stand for 10 minutes until bubbly
• Add 3 C flour, nonfat dry milk, and salt. Mix well. Add remaining flour while mixing on medium speed until dough pulls away from the side of the bowl and the dough holds its shape. You may not use all of the flour.
• Continue to mix on medium speed for ~7 minutes until dough is smooth and slightly tacky to the touch. Remove from mixer, form a ball, and place in a greased mixing bowl.
• Cover mixing bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until double in size (about 1 hour) I like to turn my oven on the lowest setting for about 2 minutes, then put the dough to rise in there to avoid drafts.
• When the dough is risen punch dough down and turn it onto a lightly-floured work surface. Using a bench scraper divide into 16 even pieces by splitting the dough into quarters, and then dividing each quarter into quarters.
• Generously flour a clean kitchen towel and place on a baking sheet. Shape each section of dough into spheres and place on floured kitchen towel. Cover with another clean kitchen towel and allow to rise until doubled in size again (about 1 hour)
• About 30 minutes after your rolls have started rising, preheat your oven to 425 degrees F. If using a baking stone, add it to the bottom shelf of the oven to preheat when you turn the oven on. Also place a baking sheet on the bottom of the oven (if there are no coils) to use as a steam bath.
• When rolls have sufficiently risen, dust a baker's peel generously with cornmeal, then gently flip each roll so the floured side is facing up and place it on the baker's peel. Place baker's peel on pizza stone, and swiftly remove the peel with a jerk. (If you don't have a baker's peel, dust your baking sheets or pizza stone instead with corn meal, and carefully turn and place each roll directly onto the stone or baking sheet. Bake on the lowest rack in your oven.)
• Pour 2 cups of hot tap water into the baking sheet on the bottom of the oven and quickly shut the door to create a steam environment in your oven.
• To bar bake the rolls to be enjoyed later, bake for 15 minutes, let cool, and freeze in gallon ziplock bags until ready to use (I have saved mine up to 30 days, but they may last longer).
• When ready to use, bake rolls for 15 minutes at 375 degrees F.
• If you want to enjoy your rolls right away, bake for 25 minutes, then turn off the oven and let sit for 5 minutes with the oven door open to maximize the crustiness of the crust.
• Serve as a side for salad, soup, or alone with a delicious smathering of butter!

FRENCH BREAD ROLLS TO DIE FOR

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.

CRUSTY FRENCH ROLLS

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.

CRUSTY FRENCH BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.