Monday, April 6, 2009

French Bread Rolls

My friend Mel will always be a heaven sent because she introduced me to these rolls. They don't have any milk or eggs, and taste just as yummy as those that do! I promise-they melt in your mouth!

French Bread RollsRecipe from Mel @ My Kitchen Cafe

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 Tbsp active dry yeast
2 Tbsp white sugar
2 Tbsp vegetable oil
1 tsp 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 (or use your mixer to knead) 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.

1 comment:

Melanie said...

Your rolls look fabulous, Nicole. And we must have been thinking alike because I just posted a variation of these again on my blog. Great minds think alike. :)