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French Bread Rolls

Whew! Sorry for the radio silence for so long! School got incredibly busy so I wasn’t cooking at all really…unless you count microwavable food. Now that school is over for the summer, I can return to cooking and baking! Yay!

My first order of business was to decide what to make, so I looked through my stared posts in Google Reader and got overwhelmed by the 700+ recipes I had starred. Then I decided it would be easier if I could have everything printed out so I could look at them on paper instead of on my computer screen…commence a week of copy/pasting and formating all 700+ recipes and hole punching galore and slapped into a 3-ring binder. YIKES. It was fun, and it totally disgusted my father since I started this literally the day after my last final. Oh well, had to do something with my time, right?

Anywho, my first thing to make was to make these brownies for a going away party.

I then made these French Bread Rolls I saw on My Kitchen Cafe. Mine turned out much flater…because I may or may not have gotten carried away the rolling out part. Hehe. So I’m taking her picture because they look yummier than mine did. Mine were absolutely wonderful, just not photogenetic in any sense of the word. They were like personal french baguettes instead of french rolls, yummy nonetheless. I will definitely be making these again and not rolling the dough out as much. Without further ado, here is the recipe:

French Bread Rolls:
Picture and Recipe from My Kitchen Cafe
French Bread Rolls
adapted from allrecipes.com
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 (or bread flour, but all-purpose works wonderfully).
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.
Tip: In another bread recipe I read as I was making my ginormous binder o’ recipes, was to preheat an oven to 200 degrees Fahrenheit allow it to sit there for 10 minutes, then turn off the oven. After turning off the oven put the dough in the oven and allow to rise there :).

*My eldest sister CMR asked what the dough should look like before rolling it out, sorry for not including that originally! It should be satiny and elastic. Next time I make it I’ll do an update post with a picture. Sorry guys!

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