Looking for a chewy bread that has a slight crunch on the outside and is soft on the inside? These French rolls are great eating breads that taste delicious buttered or made into sandwiches. To keep the texture of these rolls, never store them in plastic bags. Use paper bags, and use the rolls on the same day you bake them.
Yield: 12 rolls
Prep Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours, 20 minutes
- 1-2/3 cups warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg (1/4 oz) active dry yeast
- 1/2 Tbsp salt
- 4 cups all-purpose flour, about
- In large bowl, mix water and yeast until yeast is dissolved. Stir in salt and enough flour to make a soft dough that can be kneaded. Turn dough out onto lightly floured board and knead for about 8 minutes. If dough gets too sticky, dust it lightly with flour and continue kneading. You want the dough to be soft, not hard.
- Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour. Punch down dough inside bowl, cover bowl, and let rise again for 1 hour or until doubled.
- Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Divide dough into 12 equal pieces and shape into round rolls. Place on greased baking sheets and cover to let rise a third time for 1 hour. Remove cover and flatten each roll on a lightly floured surface with the palm of your hand. Fold roll in half and then in half again to shape the long roll. Taper the ends of each roll to a point. Place rolls back on greased baking sheets, cover, and let rise a final time for about 45 minutes or until doubled.
- Bake rolls at 400 degrees F for about 20 minutes or until golden brown. Remove rolls from oven and turn out onto rack. Serve warm or cool.