French Dinner Rolls

Submitted by rainbowapronblackba

"Finely crusted, with a soft chewy center, airy yet substantial, these rolls are a delicately hearty favorite with any meal."

 

• Ready In: 32mins
• Ingredients: 6
• Yields: 16 rolls
• Serves: 8

ingredients

• 1 1⁄2 cups warm water
• 1 tablespoon active dry yeast
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• 4 cups bread flour

directions

1. In a large bowl, mix warm water, yeast, sugar, and honey. Let stand until foamy, 5-10 minutes.
2. To the yeast mixture, add olive oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
3. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Dough will be loose and sticky, but not too sticky).
4. 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, about 1 hour.
5. Preheat oven to 400 degrees.
6. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) 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 again, about 40 minutes.
7. Brush the tops with egg white. (Feel free to use your fingers, just don't press too hard).
8. Bake 10-12 minute until golden.

Reviews

[Brenda.]

The whole family agreed that I should make these again. I cannot believe how light and airy they are. I brushed the tops with egg white before baking and sprinkled them with Everything Topping- Bagels, Rolls, Bread recipe #421678. The one thing I wanted to mention is that the list of ingredients does not mention sugar as referenced in the instructions. I added 1 tsp as I thought the honey would sweeten the dough enough. This is a keeper of a recipe, thank you for sharing it. Made for PAC Spring 2011.

 

[Ms. Wright]

I rarely write recipe reviews, but I felt compelled to this time. These rolls are amazing! They remind me of the most expensive rolls at the store. I've made them three times so far, and I may not go back to any other recipe. <br/>On step one, you did mention sugar as noted in the review above, but I crossed it out. The 2 tbsp. of honey was sufficient. I think honey was a great choice of sweeteners. <br/>The last time I made these, I didn't have an egg, so I brushed cold water on the rolls rather than using egg white. It gave the rolls a soft crust, more like an American-style roll than a French roll. Just another way to go with it. <br/>Thanks for sharing this great recipe!