Tuesday, September 13, 2011

French Bread Rolls

Nate is a huge fan of rolls. I don't make rolls or bread too often because carbs aren't the best thing for my diabetes. However, Nate had been asking for them for a while so I figured it was time to give in. I saw this recipe over at The Skillet Sisters.

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 Tbsp. active dry yeast
2 Tbsp. white sugar
2 Tbsp. vegetable oil
1 tsp. 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. Makes about 16 rolls.

*I just used my bosch mixer with the dough hook.

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