French Bread Rolls

Submitted by PaulaG

"Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients."

 

• 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

1. Dissolve yeast in mixer with water.
2. Add melted butter, sugar, dry milk, salt and pepper.
3. Whisk to incorporate.
4. Add 4 cups of flour and mix with dough hook.
5. Add additional flour until dough leaves the side of the bowl.
6. 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.
7. At this point the dough can be refrigerated overnight or for 2 days.
8. Bring to room temperature before shaping.
9. Punch down and let rise until doubled again, about 2 hours.
10. Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
11. Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
12. 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.
13. Turn off oven and let rolls sit to crisp for another 5 minutes.
14. Cool at least 20 minutes.
15. Store rolls in plastic bag.
16. To recrisp, put into 400 oven for 5 minutes.

Reviews

[Rita1652]

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!

 

[ellie_]

Delicious! I made smaller rolls than the recipe stated making about 24 small rolls, baked 20 minutes but did not put ice in my oven - I wasn't sure how the oven would react. Thanks for this wonderful recipe - next time I want to make cresent rolls with this dough - I think they'll be fabulous!

 

[WiGal]

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.

 

[Sageca]

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

 

[ValeLovesFlorida]

Just looking at he picture I had to make these divine rolls! These went so well with our meal. Everyone dug in and before I knew it the plate was empty! So much for my second one :) Guess I'll have to make them again so I can have as many as I want! Thanks for this recipe!