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
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
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
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.
CRUSTY FRENCH MUSHROOM ROLLS
I'm not sure where this recipe came from, but I wrote it in my cookbook about 25 years ago and I need to make them again. Very Simple!
Provided by DiLo4602
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer mushrooms in 1/4 cup of butter for about 5 minutes.
- Melt remaining butter in saucepan and add flour to make a paste.
- Add milk, salt and pepper to taste and whisk until sauce is thick.
- Add mushroom butter mix to the sauce and cook for a few minutes longer.
- Warm bread rolls in the oven. When crisp, slice open and remove the soft centre.
- Lightly butter the hollowed out rolls and heat again.
- Spoon the mushroom mixture into the rolls and serve.
Nutrition Facts : Calories 355.9, Fat 19.5, SaturatedFat 11, Cholesterol 46.4, Sodium 441, Carbohydrate 37.2, Fiber 1.8, Sugar 1.7, Protein 8.8
MUSHROOM STUFFED FRENCH BREAD
This is great as an appetizer served with a cheese spread or to go with a soup or salad. Cook time includes rising time.
Provided by pines506
Categories Yeast Breads
Time 2h50m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well.
- Add more flour to make a stiff dough.
- Cover and let rest 15 minutes.
- turn out onto floured board. Knead 10 minutes until satiny.
- Place into greased bowl. Cover and let rise in warm place about 30 minutes.
- Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat.
- Cool to room temperature.
- Turn dought out onto oiled board. Divide into two parts.
- Pat each part out to make a 12-inch square.
- Spread with mushroom mixture, dividing equally.
- Roll each part up tightly.
- Place on cornmeal covered baking sheet.
- Let rise 1 hour until doubled.
- Brush with water. Slash loaves in 4 places.
- Bake at 400F for 20-25 minutes until golden and crusty.
Nutrition Facts : Calories 924, Fat 8.5, SaturatedFat 4.1, Cholesterol 15.3, Sodium 1801.7, Carbohydrate 182.3, Fiber 8.3, Sugar 10.3, Protein 27.9
CRUSTY FRENCH BREAD
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
TOASTED MUSHROOM ROLLS
These can be prepared ahead and frozen for two weeks or refrigerated for two days.
Provided by Marian Burros
Categories quick, appetizer
Time 30m
Yield 42 rolls
Number Of Ingredients 8
Steps:
- Wash, trim and finely chop the mushrooms. Saute them in butter for 3 or 4 mintues. Remove from heat, and blend in the flour. Stir in the cream, and return to medium heat, cooking until the mixture thickens. Remove from heat. Stir in the chives and lemon juice. Season with salt and pepper, and cool.
- Remove the crusts from the bread, and make each slice thin with a rolling pin. Spread each slice with some of the mushroom mixture; roll up and place on baking sheets, seam side down. Brush with additional melted butter.
- Pack and freeze, if desired, or refrigerate.
- To serve, defrost the rolls, if they have been frozen. Preheat the oven to 400 degrees. Toast the rolls on all sides for about 15 minutes, until the rolls are golden. Cut in half and serve warm, not hot.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 72 milligrams, Sugar 1 gram, TransFat 0 grams
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- Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
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