These French bread rolls are easy to make. The dough can be made in a mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Ingredients
- ½ cups warm water (110 degrees F/45 degrees C): 1 piece
- white sugar: 2 Tbsp
- active dry yeast: 1 Tbsp
- bread flour: 4 cups
- vegetable oil: 2 Tbsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Stir together warm water, sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes.
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Add 2 cups flour, oil, and salt to the yeast mixture. 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.
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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.
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Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Lightly grease 2 baking sheets; place rolls on prepared sheets at least 2 inches apart and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes.
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake rolls in the preheated oven until golden brown, about 18 to 20 minutes.
