French Bread Rolls

From the kitchen of One Perfect Bite...Last week I spoke to you about finding really simple dishes to tuck in among the more more expensive and labor intensive components of a holiday meal. These rolls fall into the simple AND inexpensive category of any meal and they are a perfect addition to your Christmas or New Year's table. Folks who do not make bread don't understand how easy it can be to prepare, and they feel special when you make it for them. This recipe has been around for a very long time, but I'm such a snob that I never dreamed that something so simple to make could be company worthy, so it's taken me forever to give it a try. Don't make my mistake. While I've found a lot of pretenders, I can't find the original source of the recipe or to whom it should be attributed, so, save for telling you that it is not an original creation, I have no idea where to point you for the original recipe. 'Nuff said! Here is how these rolls are made. Do try them. Simple! Simple! Simple!

French Bread Rolls...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

Directions:
1) In a large bowl, stir together warm water, yeast, and sugar. Let stand until bubbly and creamy, about 10 minutes.
2) To yeast mixture, add oil, salt, and 2 cups flour. Stir in remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3) Deflate dough, and turn it out onto a lightly floured surface. Divide dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.
4) Bake for 18 to 20 minutes, or until golden brown. Yield: 16 rolls.

                    

                                                    Older Posts

                One Year Ago Today:                                                     Two Years Ago Today:

         Roast Pork Shoulder Diavolo                                             White Bean and Bacon Soup

                Three Years Ago Today:                                                  Four Years Ago Today: 

        Black-Eyed Pea Salad for Kwanzaa                                              New York Strip Roast