Thursday, June 02, 2011

French Bread Rolls to Die For

The Menu:
French Bread Rolls to Die For

The Original Recipe:
I found this on Babycenter suggested to go along with the "Better Than Arby's Roast Beef Sandwiches" (You HAVE to check out these sandwiches!). It was suggested to caramelize onions and add in with the dough, and instead of making 16 rolls, to make hamburger bun sizes out of them. I separated mine into 10 buns. They were a bit big, but my kids LOVED them! They ate their whole sandwich which says a lot! My husband was in awe that I made these! I am getting a lot better at making breads, so I am so happy these worked out well for us. I will definitely make these again!



French Bread Rolls to Die For


Calley's Recipe

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 bread flour


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.
3. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
4. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
5. 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.
6. Deflate the dough, turn it out onto a lightly floured surface, divide the dough into 16 equal pieces, and form into round balls.
7. Place on lightly greased baking sheets at least 2 inches apart.
8. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.
9. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
10. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

*4kowboys notes: Caramelize onions; allow to cool and add into dough before flour so that it all incorporates. Seperate into 10 bun size rolls.

1 comment:

Brooke said...

Hi! Just found your blog through the BBC bloggers group. These rolls look so delicious! I'm a follower now!