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Nutrition Facts
Serving Size 1 rolls 57g Recipe makes 16 rolls)
Calories 136
Calories from Fat 18		(13%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 146mg		6%
Potassium 48mg		1%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 1.0g	4%
	Sugars 1.7g
Protein 3.5g		7%
how is this calculated?

French Bread Rolls to Die For

Recipe #60382 | 50 min | 30 min prep | add private note

⁽⁷⁴⁾ RATE IT NOW Print Recipe

By: Marie
Apr 21, 2003

The title says it all! Prep time does not include rising time.

16 rolls (change servings and units)

Ingredients

1 1/2 cups water
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour

Directions

1
Mix together warm water, yeast and sugar and let stand for about 10 minutes.
2
In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
3
Stir well to combine.
4
Stir in remaining flour 1/2 cup at a time, beating well after each addition.
5
Turn out onto a lightly floured surface and knead until smooth and elastic.
6
Lightly oil a large bowl and place dough in and turn to coat with oil.
7
Cover with cloth and let rise in warm place until doubled, about 1 hour.
8
Deflate the dough and turn out onto floured surface.
9
Divide dough into 16 equal pieces and form into rounds.
10
Place rolls onto lightly greased baking sheet at least 2" apart.
11
Cover rolls with cloth and let rise until doubled, about 40 minutes.
12
Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

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Featured Reviews for This Recipe

From: the veggie plot

On Nov 3, 2009

I wish i could go for 5 stars but less than 24hrs these were going stale. They do taste wonderful and were a joy to bake. They seem to be freezing very well as i have made another batch which i froze once cool. If eaten as soon as defrosted and warmed a little, they are just as wonderful as when first cooked.

0 people found this review helpful

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From: YungB

On Oct 18, 2009

TO DIE FOR!!! Make these rolls. I used AP flour instead of bread flour. The dough is a dream to work with. It only took 3 and 3/4 cup of flour. The result is perfection, lightly crispy on the outside and soft, pillowy and fluffy on the inside. So good!! I can not make these too often or I will eat them all and get fat. Thanks for sharing this recipe.

1 person found this review helpful

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From: joseph brady

On Nov 30, 2003

got a lot of compliments on these especially after I added a lot of chopped raw onion to the second batch. try putting a pan of water in bottom of over to make them crispier

15 people found this review helpful

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From: KITTENCAL

On Oct 18, 2004

Marie, I have to tell you I thought I already found THE recipe for the perfect traditional rolls....that is until I tryed your recipe! After noticing the review/s on the recent review section, I was off to my kitchen to give this recipe a go...and WOW, these ARE simpley "to die for!". I made mine exactly as stated, only I used 3 cups all purpose flour and 1 cup of bread flour (next time I will use only all purpose) we are very lucky in Canada, our all purpose flour has a lot of gluten already in it, so there is really no need to use bread flour...I had about 1/4 cup of flour left over. I am on my second batch as I type, and will be making many many more of this wonderful roll recipe! I would really like to rate this way more than 5 stars, the buns came out so light and airy, and had a wonderful fluffy texture to them with a wonderful crust on top. I baked mine on an air-bake convection oven for 15 minutes. Marie I want to thank you so much for sharing such a wonderful recipe, this is now my favorite bun recipe!...Kittencal