Food recipes
French Dinner Rolls
French Dinner Rolls Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry oil, olive, salad or cooking honey salt, table wheat flours, bread, unenriched Directions: In a large bowl, mix war...
French Dinner Rolls
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
Directions:
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.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
Directions:
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.