Saturday, November 18, 2017

French Bread Rolls

I made these for Don to have shredded beef on. They were easy to make. I cut the recipe in half and made in the bread maker.

French Bread Rolls 
Adapted from

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour
1 beaten egg white
1 T water

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

2. 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. Beth put all ingredients, except the egg white and 1 T water, into a bread machine and set for dough setting. I also cut the recipe in half.

3. Deflate the dough, and turn it out onto a lightly floured surface. Beth took dough from bread machine and then followed the rest of the directions. Divide the dough into 16 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, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Brush rolls with egg white mixed with 1 T water.

5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

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