Wednesday, May 13, 2009

French Bread Rolls

So here's the deal...

I should be cleaning my house, prepping for the onslaught of piano lessons.

Yeah... I'm not.

And here's why:

you should go make these

seriously now!

(and then again tomorrow, and the next day, and the next...)
and then you should dream about them.
make them.


(you can send me your thank you cards later.)

French Bread Rolls
adapted from and found here as well (which is where I got the pic)

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 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. 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.

For that nice french bread crust (which I love) Take a squirt bottle and mist the inside of your oven with water a couple times during the first 5 minutes of baking time.

Aagh! I'm in love!
(here's the deal. I'm not a roll/bread person. Really, I'm not. But these...oh heavens. I am a believer.)

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