French Bread Rolls

French Bread Rolls

 

I found the recipe for these French Bread Rolls {here} and because they are so versatile they are almost the only rolls I make anymore.  They are great for: serving alongside salads, soups {like our Award-winning Clam Chowder}, stew, or quiche {like this No-Crust Spinach Quiche}, peanut butter and jam sandwiches, hamburger and hot dog buns {for hot dogs, we cut the dog in half and slice it open}, tuna or cheese sandwiches, shredded beef or pork sandwiches, or served with a yummy ham dinner.  You get the idea.  They are about the most fail-proof roll I have ever made.  Even when I accidentally let them over-raise and they stick to the plastic wrap covering them and then kind of deflate when I pull off the plastic wrap, I go ahead and bake them and they turn out well enough for all of the above mentioned uses.  They don’t look as nicely as they do when that happens, but at least all is not lost.  Give these rolls a try and then let me know what you think.

Recipe Notes: Makes 1 dozen rolls / These rolls are very freezer friendly.  I break them apart and then place them in gallon freezer bags {6 rolls per bag} and then just pull out a roll {or more} when wanted. / A lot of times I double the recipe and then I only have to make them every month or two.

Ingredients:

1-1/2 cups warm water
2-1/4 teaspoons instant yeast
2 tablespoons sugar
2 tablespoons canola oil
1 teaspoon salt
4-5 cups all-purpose flour

Directions:

1. In the bowl of a stand mixer combine the warm water, yeast, sugar, oil, salt, and 2 cups flour.
2. Begin mixing {using the paddle attachment} and continue to gradually add the rest of the flour.  When you have added about 3-1/2 cups of the flour the dough should be mixed well enough that you can switch to using the dough hook.  Use a knife or spatula to scrape the dough off and make the switch.
3. Continue kneading with the dough hook  and add in the remaining flour until the dough doesn’t stick to the sides of the bowl.
4. Knead for 5 minutes.
5. Lightly oil the bowl {I just use the mixing bowl} and cover tightly with plastic wrap.
6. Let the dough rise until doubled ~ about 1 hour.

French Bread Rolls 1
7. Lightly punch down the dough and turn it out onto a lightly greased countertop.

French Bread Rolls 2
8. Divide the dough into 12 equal pieces {I use a scale so they are all the same size} and form them into round balls.

French Bread Rolls 3

French Bread Rolls 4
9. Place the rolls in a lightly greased 9×13 dish and cover with plastic wrap lightly sprayed with cooking spray.  {I don’t pull the plastic tightly over the top of the pan.  I loosely cover it and then seal the plastic around the top edges of the dish.  That way when the rolls rise hopefully they won’t stick to the plastic wrap.}

French Bread Rolls 5
10. Let them rise until they get to the top of the dish ~ about 45 minutes.
11. Preheat the oven to 400 degrees and bake for 12 – 14 minutes until lightly browned and cooked through.  {I bake mine for 14 minutes.}

French Bread Rolls 6
12. Remove from oven, turn out onto a cooling rack, and brush tops with butter.

French Bread Rolls - honey

And then enjoy!

French Bread Rolls

French Bread Rolls

Ingredients

  • 1-1/2 cups warm water
  • 2-1/4 teaspoons instant yeast
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 4-5 cups all-purpose flour

Directions

  1. In the bowl of a stand mixer combine the warm water, yeast, sugar, oil, salt, and 2 cups flour.
  2. Begin mixing {using the flat beater} and continue to gradually add the rest of the flour. When you have added about 3-1/2 cups of the flour the dough should be mixed well enough that you can switch to using the dough hook. Use a knife or spatula to scrape the dough off and make the switch.
  3. Continue kneading with the dough hook and add in the remaining flour until the dough doesn't stick to the sides of the bowl.
  4. Knead for 5 minutes.
  5. Lightly oil the bowl {I just use the mixing bowl} and cover tightly with plastic wrap.
  6. Let the dough rise until doubled ~ about 1 hour.
  7. Lightly punch down the dough and turn it out onto a lightly greased countertop.
  8. Divide the dough into 12 equal pieces {I use a scale so they are all the same size} and form them into round balls.
  9. Place the rolls in a lightly greased 9x13 baking dish and cover with plastic wrap lightly sprayed with cooking spray. {I don't pull the plastic tightly over the top of the pan. I loosely cover it and then seal the plastic around the top edges of the baking sheets.}
  10. Let them rise until they get to the top of the plastic wrap ~ about 45 minutes.
  11. Preheat the oven to 400 degrees and bake for 12 - 14 minutes until lightly browned and cooked through. {I bake mine for 14 minutes.}
  12. Remove from the oven and turn out on a cooling rack, and brush the tops with butter.
http://www.abrightandbeautifullife.com/french-bread-rolls/

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22 Responses to French Bread Rolls

  1. Maureen April 23, 2013 at 5:38 am #

    Pinned this one! With burgers on the menu tonight I wish I had a day off to give them a try today.

    • Lori April 23, 2013 at 6:16 pm #

      Well, Maureen. When you have 2 or 3 hours to spare whip some of these up and then you’ll have them for a busy day like today. 🙂 Then let me know if you like them as well as we do.

      • Maureen April 27, 2013 at 3:57 pm #

        Made them today! So good. I one with butter and jam, delicious. Grilling burgers today and can’t wait to show them off! I will never buy them again!

        • Lori April 27, 2013 at 8:42 pm #

          That’s so cool. Thanks for your feedback, Maureen. I hope everyone loves them.

  2. Bette Denison April 23, 2013 at 2:50 pm #

    Wow, they are so pretty and with the jam mouth watering good. This recipe is really a winner.

    • Lori April 23, 2013 at 6:01 pm #

      Hi Mom. It sure is a winner ~ at least in my world. Thanks for commenting, I sure do appreciate it.

  3. Britany Betenson April 23, 2013 at 4:27 pm #

    Hi! I am visiting you from the link you left in your comment on my thumbtack balls post at 32turns! Cute site, these rolls look amazing! Quick question, how the heck did you embed a link to your site on the comment you left me??? That is flippin’ awesome. Any way I could get you to share that info with me????

    • Lori April 23, 2013 at 5:55 pm #

      Hi Britany. Your comment section only gave me the option of wordpress.com for a link back and I have an old wordpress.com account but it doesn’t link back to me in anyway so all I did was type in my blog url in the comment box. It wasn’t anything tricky or anything. 🙂 I sure hope I didn’t do something that you didn’t want me to do.

  4. Jeanie April 23, 2013 at 8:36 pm #

    Lori, these look so good! I’m going to give this recipe to my daughter – she loves to cook and bake!

    • Lori April 24, 2013 at 11:30 am #

      Oh good. I hope she likes them as well as we do.

  5. Kim April 24, 2013 at 12:09 pm #

    I’m dying….I normally don’t miss grains, but this post is really about to do me in. The rolls look amazing. The jelly looks wonderful too!

    • Lori April 25, 2013 at 2:48 pm #

      Thanks Kim. I need to look into eating Paleo. I’ve heard a lot about it. I know I would miss grains but hopefully I’d get over it (?). I’ll have to talk to you about it.

  6. Emily April 26, 2013 at 5:29 am #

    sounds like the perfect roll! Will have to try! Thanks for taking the time to link up to Tasteful Tuesdays @Nap-TimeCreations.com. I do feature round ups on Saturdays and Tuesdays now, so make sure you are following the blog in some way so you know if YOU are featured…GFC, facebook or bloglovin are my recommendations :o)

    • Lori April 26, 2013 at 10:50 am #

      It is the perfect roll. Well, at least we think it is. So give it a try. I’ll check in and follow. Thank you.

  7. Angela April 26, 2013 at 2:23 pm #

    Yum! These look super delicious. I make homemade rolls from time to time but I should try freezing them like you suggested because homemade rolls are so much better than store bought ones. I like to make them when we have hamburgers or BBQ.

    • Lori April 26, 2013 at 6:40 pm #

      I’m with you on using them for hamburger buns. I can’t even bring myself to buy regular old hamburger or hotdog buns at the store anymore because I don’t like the flavor or texture. So yea, try freezing them, then you’ll always have some on hand.

  8. Melanie April 27, 2013 at 9:23 pm #

    Those look wonderful. I love all breads & rolls. I’m a new follower by way of Serenity Saturday link up. Have a nice weekend!
    Melanie

    • Lori April 27, 2013 at 9:41 pm #

      Hi Melanie, It’s nice to make a new friend. I hope you will love this roll recipe. I’m going to hop on over to your blog to see what good bread and roll recipes you have. You have a nice weekend, too.

  9. Diane Balch April 28, 2013 at 7:40 am #

    Truly beautiful looking rolls…classic. Thanks for sharing them with us on foodie friday.

    • Lori April 29, 2013 at 12:10 pm #

      Thank you, Diane. They are classic, beautiful, versatile, and delicious.

  10. Rebekah Lewis May 6, 2013 at 10:44 am #

    These rolls look perfect!
    I’m a new follower. 🙂
    Thanks for stopping by.
    Rebekah

    • Lori May 6, 2013 at 7:52 pm #

      Thank you for your kind comment. I love your blog, too.

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