|Nutritional Guidelines (per serving)|
|Servings: 12 rolls (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These French rolls are small versions of a baguette and are real crowdpleasers—chewy breads that have a slight crunch on the outside and are soft on the inside. Dip in olive oil and balsamic vinegar, sprinkle with truffle oil and salt, or spread with warm hummus.
These petit pains (little breads) are great for a family dinner and go well with soup and pasta dishes. You can offer them as part of a make-your-own sandwich party, or have them for dinner for a very French spread with wine and cheeses.
- 1 2/3 cups water (warm at 95 to 110 F)
- 2 1/4 teaspoons active dry yeast
- 1/2 tablespoon salt
- 4 cups all-purpose flour
- 2 tablespoons olive oil
- Optional: 2 egg whites to brush the bread
Gather the ingredients.
In a large bowl, mix the warm water and yeast until the yeast is dissolved.
Stir in the salt and sift in one cup of flour at the time, until you have a soft dough that can be kneaded.
Turn the dough out onto a lightly floured board and knead it for about 8 minutes. If the dough gets too sticky, dust it lightly with flour and continue with kneading. You want the dough to be soft.
Grease a medium-size bowl with olive oil. Put the dough into the bowl and then turn the dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place until it is doubled in size, or for about one hour.
Punch down the dough inside the bowl.
Cover the bowl and let the dough rise again for 1 hour, or until it is doubled in size.
Punch down the dough again.
Turn it out onto a floured table or surface and knead out all the bubbles for about 5 minutes.
Divide the dough into 12 equal pieces and shape into round rolls. For a neater end product, you can weigh the large dough and divide it by 12, making it into small rolls of the exact same weight.
Place on greased baking sheets and cover to let rise a third time for 1 hour.
Remove the cover and flatten each roll with the palm of your hand on a lightly floured surface.
Roll each circle of dough on itself and leave the seam facing down. With your hands at a 45-degree angle, taper the ends of each roll to a point. You'll end up with the shape of a small baguette.
Place the rolls back on the greased baking sheets, seam down. Cover, and let proof (rise) again for the last time for about 45 minutes or until doubled in size.
Bake the rolls at 400 F for about 20 minutes or until they are golden brown. You can spray them with filtered water a couple of times while they bake for a crispy crust, or brush two egg whites on the rolls before baking for a shiny crust.
Remove the rolls from the oven and turn them out onto a cooling rack.
Serve warm or cool and enjoy!
Filtered Water for Better Bread
- Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
How to Store and Revive French Rolls
Ideally, you'll eat these rolls on the same day that you bake them, but if you have some left, there are a couple of things you can do to keep them fresh until the next day:
- Store them in a paper bag. Plastic bags make the rolls sweat and they'll lose their crunch overnight.
- Wrap them tightly in a sheet of parchment paper if you don't have a paper bag.
If you already have hard bread, you can:
- Run cold water on each roll and bake them at 350 F until crispy.
- Freeze and when ready to use, thaw for an hour, run under cold water, and bake at 250 F until warm.