French Bread Rolls

Recipe by PaulaG
READY IN: 5hrs 25mins
YIELD: 12 rolls




  • 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.