Sunday, March 21, 2010

French Bread Rolls

If there is a bread heaven I am in it right now.  Oh. My. Gracious! These are the best rolls I have ever made or eaten (sorry Dad.)  They taste exactly like a perfect loaf of french bread, brown and crusty on the outside with a perfect chewy center, only miniature.  They are light and fluffy, tender and moist, and did I mention absolutely delicious.  Becase they are easy to make, with very few ingredients (no milk or eggs), and taste so heavenly I have found my go to roll recipe.   I really don't know what to say other than make them as soon as you can.  While you do that...I'm going to get another while they are still warm  :)
French Bread Rolls
Recipe Source: Mel's Kitchen Cafe
Yield: about 12 rolls

**Cooks Note-This recipe is easily doubled

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. 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 in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.

Total Cost for a double batch $1.03 ($.04 each)
Flour (7 cups)-$.56
Sugar $.05
Oil $.12
Yeast $.30

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