Thursday, December 13, 2012

Perfect French Bread Rolls

These rolls are perfect and delicious.  Easy to make, they go great with any meal.  Make ahead to go with your holiday dinner . . . impress your friends and family.

Perfect French Bread Rolls

1 1/2 Cups Warm Water (110 Degrees F)
1 Tablespoon Active Dry Yeast
2 Tablespoons White Sugar
2 Tablespoons Vegetable Oil
1 Teaspoon Salt
4 Cups Bread Flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until yeast is foamy, 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.

Punch down the dough, and turn it out onto a lightly floured surface. 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 (200 degrees C).

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


  1. Will this work equally well as a plain ol' loaf of bread?

  2. It would, you'll just have to adjust the backing time accordingly