French Rolls/Bread Bowls

Use this recipe for bread bowls.
Trade Secrets: The original recipe calls for bread flour. Since I usually don't have that on hand, I've always used all-purpose flour and it works brilliantly. However, if you are a bread flour user, I bet the rolls will come out even more tender. I also cut the baking time down from the original 18 minutes to about 12 minutes. And finally, these rolls rise QUICKLY (probably due to the 1 tablespoon of yeast) so don't forget about them or you may have a big mess on your hands.


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


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.
Posted by Melanie at 3:54 PM
Labels: Breads, Rolls
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