Wednesday, May 4, 2011

French Sandwich Rolls

"...just two people that like warm rolls."

Ok, four people that love warm rolls.

There have been a few kitchen moments that have made me jump up and down with excitement.

These buns made me really excited!

Why I'm excited about these warm rolls:

1. They smell and taste like those perfect little french rolls you can buy in a fancy bakery.

2. They're easy.

3. They are going to be perfect for the BLTs we are having for dinner.

4. Most importantly, they look like a baby's bum while they bake! (Clara and I sat the whole 12 minutes in front of the oven door giggling...)

This recipe comes from Mel. She has great tutorials on working with yeast and how to roll these perfectly.

These would be a perfect burger bun.

Warm Rolls, "...I think this is the beginning of a beautiful friendship."

French Bread Rolls

Makes about one dozen rolls (see Mel's tutorial on shaping these rolls)

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt
and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the
warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour).

Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away
from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels.
The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic,
about 5 minutes in a stand mixer or 8-10 minutes by hand.

Lightly spray a large bowl with cooking spray and place the dough in the bowl.
Cover the bowl with lightly greased plastic wrap.
Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop.
Divide the dough into 12 equal pieces and form the dough into round balls.

Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart.

Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap
under the baking sheet or else the rolls will flatten while rising.
Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.
Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

1 comment:

  1. I make very similar rolls and they are delicious...this recipe looks a little easier. Maybe have to try it soon. I am hoping to make carrot and onion soup tomorrow...that would be good with it!