French Bread Rolls To Die For Recipe 435

Steps:

• Mix together warm water, yeast and sugar and let stand for about 10 minutes.
• In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
• Stir well to combine.
• Stir in remaining flour 1/2 cup at a time, beating well after each addition.
• Turn out onto a lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl and place dough in and turn to coat with oil.
• Cover with cloth and let rise in warm place until doubled, about 1 hour.
• Deflate the dough and turn out onto floured surface.
• Divide dough into 16 equal pieces and form into rounds.
• Place rolls onto lightly greased baking sheet at least 2" apart.
• Cover rolls with cloth and let rise until doubled, about 40 minutes.
• Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

Steps:

• Dissolve yeast in mixer with water.
• Add melted butter, sugar, dry milk, salt and pepper.
• Whisk to incorporate.
• Add 4 cups of flour and mix with dough hook.
• Add additional flour until dough leaves the side of the bowl.
• Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
• At this point the dough can be refrigerated overnight or for 2 days.
• Bring to room temperature before shaping.
• Punch down and let rise until doubled again, about 2 hours.
• Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
• Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
• Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
• Turn off oven and let rolls sit to crisp for another 5 minutes.
• Cool at least 20 minutes.
• Store rolls in plastic bag.
• To recrisp, put into 400 oven for 5 minutes.

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.