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
FRENCH ROLLS
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16
Number Of Ingredients 3
Steps:
- Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a knife, cut into 8 pieces.
- Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
- Place dough on the work surface. Cup one hand around dough, and rotate it in circles until a smooth, taut ball forms.
- Place rolls on a generously floured linen towel or a parchment-lined baking sheet. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until rolls have almost doubled anda floured finger pressed into side leaves a slight indentation, 30 to 40 minutes.
- Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer rolls to a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone.
- Immediately reduce oven to 450 degrees. Bake until rolls are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool on racks.
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 BREAD
I adore this recipe for it's simplicity and versitility! I have added everything from cinnamon sugar to garlic and cheese to this bread, and it still turns out beautifully every single time! If you have the time, this bread really benefits if allowed one single, overnight rise covered in the fridge. The yeast flavors develop perfectly, and the texture is much nicer.
Provided by Wildflower5656
Categories Yeast Breads
Time 2h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast in the water and sugar.
- Knead in salt and flour until dough is well-developed.
- Let rise until double in size.
- Knead down gently, and allow to rise again.
- Form dough into two loaves and drop into greased bread pans. Allow to rise again.
- Bake at 400* until the loaves pull away from the pan edges, and sound hollow when tapped.
- *For really beautiful loaves, egg wash each toward the end of baking time with 1 well-beaten egg plus 1 TB of water.*.
Nutrition Facts : Calories 86, Fat 0.2, Sodium 117.4, Carbohydrate 18.1, Fiber 0.7, Sugar 1.3, Protein 2.4
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
CRUSTY FRENCH BREAD
Steps:
- In a large bowl, dissolve the yeast in 1 1/2 cups warm (105° to 115°F) water. Let stand until the yeast bubbles. Stir in the salt and half the flour. Let stand for 5 minutes, until bubbly.
- Stir in the rest of the flour a little at a time until a soft dough forms. If necessary, you may need to add more flour, a tablespoon at a time (depending on the climate: in warm, moist conditions, you'll need a bit more flour; in very dry, arid places, like Minnesota in the winter, you may need to add a bit more water).
- Cover, and let the dough stand for 15 minutes until it begins to rise.
- Turn out onto a very lightly floured board and knead until the dough is smooth and feels as if all the lumps of flour are gone.
- Place in a lightly greased bowl, cover, and let rise until doubled, about an hour.
- Divide the dough into three parts to make baguettes. Shape each into a long, narrow loaf. Place on a lightly greased, dark, rimless cookie sheet (not one that is insulated), with the smoothest side of the loaf up. Cover and let rise again for 45 minutes, until puffy.
- Position the oven racks on the very bottom, the center, and the upper center of the oven. Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level. Preheat the oven at 465°F (regular bake) for at least 20 minutes. Center a baking stone or 6 unglazed tiles on the center rack (place the tiles 1 to 2 inches apart for air circulation).
- When the dough has risen until puffy, slash the loaves with a sharp, serrated knife diagonally across the top in three or four places, about 1/4 inch deep. Reduce the oven temperature to convection bake at 450°F. Using a spray bottle filled with plain water, spritz the loaves generously. Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
- Bake on the center rack (on preheated tiles) for 15 minutes, until the loaves are browned and crusty. Remove the bread from the oven and cool on a wire rack.
- Alternate Mixing Directions
- Bread machine: Measure all the ingredients into the container of a bread machine and program the machine for the "dough" setting. When the dough is ready, continue with step 6.
- Food Processor: Measure the yeast and dry ingredients into the container of a food processor fitted with a steel blade. Turn the processor on and slowly add the water through the feed tube; process until the dough is smooth and shiny and pulls away from the sides of the bowl. Cover, and let rise until the dough is doubled.
- Sheaves of Wheat
- After rising (step 8), snip the loaves with scissors at a 45-degree angle, pulling each snipped piece outward on opposite sides so that the loaves resemble sheaves of wheat.
- Sun-Dried Tomato Baguettes
- Soak 1/2 cup julienned sun-dried tomatoes in hot water for 10 minutes. Drain well and pat dry. Knead into the dough in step 4. Proceed as directed.
- Kalamata Olive Loaf
- Pit and chop 1/2 cup well-drained Kalamata olives and add to the dough in step 4. Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet. Cover and let rise for 45 minutes, until puffy. Preheat the oven as directed in step 7. Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places. Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned. Cool on a wire rack.
- Walnut-Fig Loaf
- Chop 1/2 cup walnuts and 1/2 cup dried figs. Knead into the dough in step 4. Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet. Cover and let rise for 45 minutes, until puffy. Preheat the oven as directed in step 7. Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places. Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned. Cool on a wire rack.
- crusty rustic loaves
- There are a few important things involved in getting a crusty baguette or a rustic bread to turn out perfectly:
- First, the dough-it's a simple mixture of flour, salt, yeast, and water. It must be moist rather than dry and stiff. I've found that I can get beautiful results whether I mix the dough by hand, with a steel blade, in the food processor, or in the bread machine. The trick is to create a dough that is moist enough to form big bubbles inside so that the baked loaf has an open texture. Moistness also contributes to a crunchy, chewy crust.
- The second important thing is to produce steam in the oven. I do this by preheating a pan of 1-inch rocks on the bottom shelf of the oven. I use a 12 1/2 × 17 1/2-inch rimmed pan filled with river rocks or landscape rocks. To create the steam, I squirt about a cupful of water onto the hot rocks, creating a burst of steam after I place the loaves in the oven.
- Third, hot air in the convection oven circulates the heat and steam around the baking loaves to create a crunchy crust.
- Rustic loaves require stabilized high heat. This can be accomplished by preheating tiles in the oven (on a rack in the center) to mimic a brick oven. The tiles help to maintain a high heat. Plain unglazed tiles from a flooring supply store work well. You can also place a baking stone into the oven if you have one. A kit called the "Hearthstone" kit works beautifully but is expensive. Because it is sometimes difficult and messy to transfer loaves directly onto preheated tiles or stones, I simply place the shaped loaves on a dark, noninsulated, rimless cookie sheet to rise and then set the cookie sheet right on the preheated tiles to bake.
- If you do not have the pan of rocks or tiles, at least be sure to use a dark, noninsulated, rimless cookie sheet for baking the bread and spray the oven and risen loaves with plain water before and during baking. This does not produce as nice a crust as outlined in step 4 but is a good compromise.
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.
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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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