French Bread Rolls
photo by WiGal
- Ready In:
- 5hrs 25mins
- Ingredients:
- 11
- Yields:
-
12 rolls
ingredients
- 2 tablespoons unsalted butter, melted
- 2 1⁄4 teaspoons dry yeast
- 2 teaspoons sugar
- 2 cups water, 70 degrees
- 1 1⁄4 ounces nonfat dry milk powder, 1/2 cup
- 6 cups all-purpose flour
- 5 teaspoons wheat gluten
- 1 tablespoon salt
- black pepper, to taste (I added 1 teaspoon coarse ground.)
- 1 cup rye flour
- coarse salt, for sprinkling
directions
- Dissolve yeast in mixer with water.
- Add melted butter, sugar, dry milk, salt and pepper.
- Whisk to incorporate.
- Add 4 cups of flour and mix with dough hook.
- Add additional flour until dough leaves the side of the bowl.
- Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
- At this point the dough can be refrigerated overnight or for 2 days.
- Bring to room temperature before shaping.
- Punch down and let rise until doubled again, about 2 hours.
- Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
- Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
- Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
- Turn off oven and let rolls sit to crisp for another 5 minutes.
- Cool at least 20 minutes.
- Store rolls in plastic bag.
- To recrisp, put into 400 oven for 5 minutes.
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Reviews
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I made half the recipe with no problems. Put all the ingredients into my bread machine on the dough cycle & went to work for 4 hours. Yes I cheated but when a girls got to work(7 days a week) a girl will do whatever it takes. Came home divided it into rolls let rise for 40 minutes. Baked for 20 minutes took out let cool for 5 minutes before everyone attacked them. The aroma was heavenly. The crust was so ever crisp and the inside was soft and warm. YES WONDERFUL COMFORT FOOD!
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Croute croquante, doucement a l'interieur, et caoutchouteux! (Crunchy crust, soft inside, and chewy!) Made as posted including the black pepper-I used a 1/2 teaspoon which was skimpy. Fortunately, I have 3 oven racks so I put the pan of ice water on lowest rack, and the other 2 cookie sheets went on the other racks. Baked mine with ice water at 450 for 20 minutes and at 400 for a tad less than 5 minutes only b/c I was anxious to see if the bottoms were right and they were perfect. Used some slices for Recipe#268870 for our lunch today and Recipe#81065 for our supper. Merci Paula G for sharing. Made for my French jaunt during ZWT5 for the Chow Hounds.
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These are great rolls and I also produced some Panini buns. I am kind of proud of myself; I have a hard time making nice looking rolls and these aren't too bad. I used my Bread Machine( Zojirushi ) to do the work and then shaped the rolls. I also use Gluten in my breads so I had it ready. I will be making these again;thanks for posting. I made this for ZWT5. Rita
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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