The bread we all see in the grocery store looks so good. But when I see it, I think why can’t I make that. I can. I just need to learn to do so. The other benefit is that it is way cheaper when you make it at home. Now the rolls turned out pretty darn good.
As you will see, I need some work on creating the right look. I don’t know what I was thinking but I did not plan for the roll to expand while baking. Practice will help going forward.
French Bread Rolls:
- In a large bowl, stir together 1 1/2 cups of warm water, 1 tbsp yeast, and 2 tbsp sugar. Let stand until creamy, about 10 minutes.
- In your mixing bowl, add to the yeast mixture, 2 tbsp vegetable oil, 1 tbsp salt, and 2 cups of flour. Run the mixer with the bread attachment on low. Stir in 2 more cups of 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 into a ball. 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 1/2 hours.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces, and form into cylindrical rolls. Place on lightly greased baking sheet and cover with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.