French Bread Rolls to Die For

From: stonecoldcrazy

On Jan 29, 2010

Great recipe! I didn't even allow the dough to rise the entire time and the rolls were still to die for. Thanks!

From: Chef #600245

On Jan 14, 2010

The title says it all — these are fantastic! If I don't bake these at least once a week, my husband gets cranky .

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

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