Soft French Bread Rolls
These are absolutely delicious rolls! I made fairly large rolls as we were intending to use them for sandwiches, but I'd make them a touch smaller next time! Mine spread a little more than I thought they would during baking.
They have a wonderful buttery flavor, and are so tender instead. They hold up very nicely for a sandwich - we used them for breakfast sandwiches and sloppy joes. Fresh from the oven they might just be a slice of homemade bread heaven... especially slathered with some butter and homemade raspberry jam! Yumm!
I will definitely use this recipe again - I really enjoyed how simple the process was, and how perfect the rolls came out. I can see making these in different shapes and sizes for different needs, dinner rolls, sandwich rolls, french dip, cold cuts... it's a very versatile bread recipe!
Soft French Bread Rolls
1 1/2 cups warm water
3 teaspoons active dry yeast
2 Tablespoons sugar
2 Tablespoons vegetable oil
2 teaspoons kosher salt , divided
3 1/2 cups bread flour
2 Tablespoons butter, melted
- Combine the warm water, yeast, and sugar in the bowl of a stand mixer. Stir to combine and then set aside for 8-10 minutes, until yeast is frothy and activated.
- Add in the vegetable oil, 1 1/2 teaspoons of salt, and start with 2 cups of your flour. Add a dough hook and allow mixture to start coming together, adding additional flour in 1/4 - 1/2 cup increments until dough comes together and forms a dough ball. Allow to knead another 3 minutes or so on medium speed.
- Scrape dough out of the bowl and add some oil to the bottom. Return dough to bowl, and turn over to coat.
- Cover with a tea towel and set in a warm place to rise for about an hour.
- Line 2 baking sheets with silpats. When dough has risen, punch it down and divide into your desired number of rolls and place on the prepared sheets. Cover again with tea towels and set aside another 45-60 minutes. Dough will spring back when pushed lightly, when they are ready to bake.
- Brush rolls with melted butter and sprinkle with remaining salt.
- Preheat oven to 400 degrees, bake 18-20 minutes (this may depend on the size of your rolls, if you make smaller rolls check them at 10-15 minutes as they will cook faster).
Recipe adapted from Dinner Then Dessert
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