French Dinner Rolls Recipes

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

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.

Steps:

• In a large bowl, mix warm water, yeast, sugar, and honey. Let stand until foamy, 5-10 minutes.
• To the yeast mixture, add olive oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
• Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Dough will be loose and sticky, but not too sticky).
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled again, about 40 minutes.
• Brush the tops with egg white. (Feel free to use your fingers, just don't press too hard).
• Bake 10-12 minute until golden.

Steps:

• Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a knife, cut into 8 pieces.
• Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
• Place dough on the work surface. Cup one hand around dough, and rotate it in circles until a smooth, taut ball forms.
• Place rolls on a generously floured linen towel or a parchment-lined baking sheet. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until rolls have almost doubled anda floured finger pressed into side leaves a slight indentation, 30 to 40 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer rolls to a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake until rolls are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool on racks.