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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 118g Recipe makes 12 rolls) The following items or measurements are not included below: 5 teaspoons wheat gluten |
||
| Calories 290 | ||
| Calories from Fat 24 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.7g | 4% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 600mg | 25% | |
| Potassium 164mg | 4% | |
| Total Carbohydrate 56.8g | 18% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 2.5g | ||
| Protein 8.6g | 17% | |
French Bread Rolls
By: PaulaG
Aug 19, 2002
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.
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.
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- Course > Breads
- Cuisine > European > Western > French
- Preparation > Time to Make
- Preparation > Number of Servings
- Occasion > Everyday
Featured Reviews for This Recipe
From: WiGal
On May 28, 2009
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 Slow Cooker French Onion Soup for our lunch today and Crock Pot Beef Burgundy for our supper. Merci Paula G for sharing. Made for my French jaunt during ZWT5 for the Chow Hounds.
From: Sage
On May 26, 2009
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
From: ~Rita~
On Feb 27, 2005
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!
From: ellie_
On Mar 6, 2005
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!
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