Made them in my breadmaker. I use the same method that I use for my homemade french bread … I probably ate 5 rolls after making them. dough was really sticky and i ended up adding around 3/4 cups more flour than indicated, just to get the dough begin to pull away from the mixer bowl. Thanks. In order to get a nice crusty-crust you’re going to need steam in the oven. I’ll definitely be making again. I will definitely make them again! oil. Tip the flour, yeast, sugar, salt and oil into a bowl. I haven’t tried the pan with water method before but I’ve seen others use it with success. Thank you for a great recipe. I cant reccomend this recipe because I’ve done the dough twice and cant get it to rise so a complete waste of a day, I used this recipe so many times, as I’ve seen others state the same. One they cooled the crispness vanished ?? If I wanted to make double the recipe, should I double all the ingredients including the yeast. Hope this helps! You can buy bread rolls in different types from hard to soft but there is nothing better than homemade French bread that is still warm from the oven. Mix water, yeast, and honey in a mixer fitted with a dough hook. I had the same issue, the dough was soup. Simple ingredients, too. Best rolls ever in a frozen package. Was looking for an easy and relatively fast yeast roll recipe and this filled the bill! The next day, take it out and put it in a warm place. How long would I need to knead for by hand? Why do the ingredients say 3 1/2 Cups of flour and the directions say, add 2 Cups of flour. After the second rise, I cut the dough and formed balls and let them rise about 10-15 minutes, till they are puffy. This post may contain affiliate links. It's also hard to eat an entire loaf of bread while it is at it's freshest. Preheat the oven to 400° F Bake in preheated oven for approx 18 – 20 mins. I didn’t realize there was a glitch in the system. Hope this clears it up for you. I've got another batch in the bread machine right now! I enjoyed the taste of the buns, so will likely try the recipe again. Also, you can add more flour if needed but I wouldn’t go over adding more than an additional cup. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. The flavor is delicious..but, even though my dough was able to rise very nicely, when I baked them, they seemed to spread wider more than they rose higher. Then I made the balls and put them in the refrigerator for about 8 hours. Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. From reading the comments I think I’ll knead a bit longer as it’s being done by hand. I do not use the cornmeal, egg white or water. French Bread Rolls are the PERFECT thing to serve with dinner. While the oven preheats, take the rolls out of the fridge and place them on the counter so they have time to warm up. The family loved them. Thanks for coming back to let me know how much you enjoyed them, Linda. They do taste good though. Enjoy! If you become hooked, get a French lame gadget for surgically slashing. I’ve made them a couple of times and really enjoyed them. You won’t want to add it all in at once. This is the best bread EVER!!! To start, add the bread flour into the mixing bowl and that add sugar, yeast, salt, and the eggs then start mixing this for about a minute. You said to blend in 2 cups of the flour, 1/4 cup at a time. Maybe four to six loaves to this recipe. When you’re ready to bake, place them back on the baking sheet and bake according to the recipe, spraying with cold water to make them extra crusty (make sure it’s cold, warm water won’t work as well). Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. Allow to sit for 8 minutes, until yeast becomes foamy. Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. You can also buy a. Wrap these french bread dinner rolls in tinfoil after they’re done baking, to keep them warm until you’re ready to serve. I sprinkled with olive oil and salt before baking. You’ll start with just the 2 cups of flour and then will be adding in the rest in 1/4 cup increments until the dough starts to come together. You can also use a sharp knife to slice down the middle top of the roll for presentation. French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they're warm and fluffy on the inside, crusty on the outside, and incredibly easy to make! Chef approved recipes for dinners and desserts. I made these yesterday (5/5/20). 3 Ways to Revive Stale Bread: Three simple and easy ways to save your stale bread. I used a pizza cutter to cut the dough into 2 to 2.25 ounce … In spite of covering the rolls with melted butter and spraying the rolls with ice water before and half way through cooking, the crust did not turn out shiny nor truly crispy/crunchy. Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water. Thank you so much for my new go to recipe. Whole family loved them. The dough was very soupy after mixing so, after searching through other online recipes, I added an extra 1/2C of flour. Thank you for the recipe! I made these today and they turned out beautiful. While mixing, add the milk then mix for another minute then start adding the water little … Ended up binning this. I cooked the 2nd pan a lil less and they are softer. Hi Sabrina. or until golden. Taste of Home is America's #1 cooking magazine. The steam is what gives you a nice crispy top on the rolls. The instructions have you start with 2 cups and then add in the additional flour in 1/4 increments until the dough starts to come together. I did not have any vegetable oil,so I used crisco. Why does your summary say prep time 30 min, cook time 30 min, total time 60 min? You might need to knead for 15 minutes or so if doing it by hand. It is a long, thin crusty loaf that is typically referred to as a “baguette,” which directly translates into “a stick.”The Baguette may be the most popular type of bread in France—it is eaten throughout almost every province in the country—but it is certainly not the only kind made.Other types of ordinary French white bread includ… Loaf came out perfectly!! If the packet is expired, I recommend not using it, because your french bread won’t rise correctly. The second time I used a cup of water and 3 cups of flour sifted. But I find that all purpose flour works fine instead of bread flour for this french bread recipe. You can also top with poppy seeds or sesame seeds. I want to make these tomorrow. They rose beautifully, and cooked up nice and crusty, as expected. When you’re letting the dough rise, the yeast needs a warm environment to grow. French bread dinner rolls will last at room temperature for 4-5 days, wrapped tightly. Or roll them very thin and make breadsticks! You can use this same french bread recipe to make french bread dinner rolls or an actual loaf or baguette. If you decide to try, I’d love to know how it turns out. I hear reheating at 200 degrees wrapped in tinfoil works but I’ve yet to try it. I’ve made this twice now. Instead of small rolls, I made rolls for steak sandwiches and they were awesome. I also used the pan of boiling water on the bottom rack as well as spraying the rolls. They’re soft and fluffy on the inside, and crusty on the outside like a French baguette. Here in South Africa we use Celsius and not Fahrenheit and my thermofan oven’s max temp is 230°C. It still didn’t work. It was easy. completely! As a seasoned baker I’m surprised! Your email address will not be published. Angle the knife at about 30 degrees for nice slashes. It tastes just like those big fluffy loaves that you get at the super market, only fresher and more delicious. I switched from US Customary to Metric, but only the flour amount changed. These were sadly terrible! I don't think making rolls is the way to go with this. Anyone have similar problems and could help me troubleshoot? Can you describe what you mean by no flavor? This will stop the dough from rising and hold a better shape. Basted it with 1TBS melted butter-twice-and let it bake for 30min. Bake the rolls. Thank you. You can also make these rolls by hand, simply by kneading the … Thanks for coming back to let me know how much you all enjoyed them, Sarah! I did put a pan of boiling water as recommended by some other reviewers. Baked Goods Bread Recipes Christmas Easter Recipes Holiday Recipes Thanksgiving, Your email address will not be published. When cycle is completed, turn dough onto a lightly floured surface. Thanks for your prompt response, in meantime, i made the recipe, and more or less did what you said…they were wonderful – I ate 6!!!! I should’ve trusted my instincts and double-checked the conversion as it was way beyond the most hydrated bread i’ve ever made. Any ideas on what could have gone wrong? I went through yesterday and adjusted it so hopefully it sticks and shows for you next time you want to try this recipe. Thank you for letting me know there was a glitch in the recipe card. That should help with the crispiness of the rolls. Hi David would love to help troubleshoot for you, did you encounter any issues with the recipe while you were making it before you formed the balls? French bread rolls can be frozen either before or after they’ve been cooked. Next time you make them instead of spraying them, try placing a pan of water underneath them while in the oven. It’s easy and produces good rolls, I added onions in last time, and was great. Any hints for dealing with these sorts of problems? From allrecipes.com "Easy to make French bread rolls. For uncooked, divide the dough into balls, then place on a baking sheet and place in the freezer. Thank you. Easy to make and delicious! Recently got a deal at a garage sale for a perforated bread pan-$1-, used it tonight-cut the recipe in half, but used almost 1tsp yeast. additional flour…. You state they can be frozen unbaked but give no indication of a 2nd rise time or baking length. exactly what I was looking for after school on a Tuesday. I’m so glad it worked out well for you! Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier. Yes, you’ll want to double it all. Divide into 18 portions; shape each into a round ball. pinterest link facebook link twitter link instagram link rss link. Also, for me the timing is out, they only take 10 minutes to cook in my oven. For a start this website’s cups-to-metric conversion is wrong – it tells me i need 375g water when I actually need between 330g and 350g. This is a fantastic recipe! The spraying ice cold water on them during baking really made them nice and chewy! The crusty expterior is delicious and chewy. They came out crusty enough when eating right away. I’m glad you’re willing to try again. This bread is great for garlic bread, or tasty sub sandwiches. Pain aux Noix – Nut bread; made with whole wheat flour and walnuts.. Make sure to set a timer and let the yeast and sugar sit in the hot water for the full time in this bread recipe. I followed the instructions and the tips before starting. I made these and although the color and texture were perfect, they had zero taste. Keyword bread, bread recipe, breadrecipe, french bread, french bread recipe, homemade bread, rolls, rolls, bread, homemade, potato rolls, potato, Prep Time 40 minutes. If the dough is sticking to your hands while you’re trying to work with it, dust your hands with flour lightly. First rise went well and forming the buns went well too, but after the second rise, the bun shape was lost and I had more of a rectangle of square shaped buns that needed to be cut apart. Once you store them in an airtight container, like any bread, it will loose it’s crispness. i make my own bread, but i buy these when they’re what i want: nice little french rolls – beautiful crust on the outside, beautiful fluffy white bread on the inside. Will be making these for Thanksgiving!! If you’d like for me to help you troubleshoot and see what the issue might be, feel free to email me at contact @ dinnerthendessert .com, Mine raised perfectly, a wonderful dough and a great recipe 🙂. So glad you enjoyed them! Save it to your Pinterest board now! Sorry for any confusion. The outside has a crusty texture and the inside is soft and chewy…perfect for a little bit of butter to sit on. Needs either half of it or double the flour. Serve this french bread with soft butter or olive oil and herbs, and a sprinkle of. Flick a little water onto the top of the bread rolls … So glad you enjoy them so much. Would it be any good if, instead of spraying them, I put a pan of water at the bottom of the oven, would it have the same results – crispy outer. Will definitely make again. I don’t know. A good sharp knife works fine for slashing. I was confused about the flour also. To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy. Keys to crusty and chewy french bread rolls. "They're the best eaten the day they're baked or frozen for later," Donna adds. This recipe is the perfect accompaniment for Italian dishes, holiday dinners, and just about anything else! Loved these! Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert. In bread machine pan, place the first five ingredients in order suggested by manufacturer. After the dough cycle finished, I removed the dough to a floured piece of parchment paper. They came out great! When do i add the remaining 1.5 cups? All images and text © for Dinner, then Dessert. Homemade soft french bread took me 2 weeks and 39 recipe tests (give or take) to get it just right. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Even after adding in the extra flour to get the quantities in proportion I have the wettest, most unusable dough I’ve ever seen. Pain au Froment – Bread made from 100% wheat flour.. Will go great with the chicken vegetable soup I made. And when my oven was preheating, I put a baking tin on lower take. Tasted good but far too much water. Yield: 16 servings, Amount per serving: 133 calories, Calories: 133g, Carbohydrates: 22g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 292mg, Potassium: 31mg, Sugar: 1g, Vitamin A: 45g, Calcium: 5g, Iron: 1.3g. Kneading the dough for too long can result in dense rolls. Are the metric measurements correct? To get the recipe click here..... http://theculinaryc0rner.blogspot.com.au/2015/07/french-bread-rolls.html Happy Thanksgiving too Char! First time using this recipe. This soft french bread recipe is so much easier than you think. I used a fantastic yeast and it foamed nice in the 110 degree water. Homestyle Cinnamon Rolls made with a crusty French bread recipe. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Perfect dinner roll! Is the US measurement correct? I cooked the first pan for 15 minutes and they seem a lil hard but somewhat chewy. You can also use whole wheat or other wheat flour for a healthier version. Good luck! These are decent rolls, but they are NOT chewy, crusty, or french. These were great. Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes. Note: click on times in the instructions to start a kitchen timer while cooking. There are few things that are as delicious as a fresh baked loaf of bread hot out of the oven. This is a list of bread rolls. But the recipe calls for 3.5 cups of flour. French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they’re warm and fluffy on the inside, crusty on the outside, and incredibly easy to make! It can seem a bit intimidating at first, but this easy french bread … Sign up for daily recipes and receive a Free E-Cookbook! If your roll recipe turns out too hard, it’s possible that you’re overcooking the rolls. Like this recipe? But there are two things I want to improve. Followed the recipe to a tea and they ended up spread out in the pan with a minimal rise. Easy homemade bread doesn’t have to be intimidating, including White Bread, Homemade Dinner Rolls, Cornbread or even Garlic Bread. First time I made the individual rolls and loved them. Make sure to spray them twice halfway through the baking process too. I will try again, anyone shed a light on whether I can add more than the 3 1/2 cups of flour (will it be too dense?) You can also make hoagie style rolls or even a loaf of French bread or thin baguette, but you’ll need a French loaf pan. Very nice flavor. Make sure that you’re measuring the flour by spooning it into the measuring cups and leveling it off vs scooping it out. Thanks for the recipe! For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, … Hope this clears it up for you. I’m sure they will still be delicious warmed up though. Success one the first try. The water will look cloudy and slightly foamy when it’s ready to use. This post may contain affiliate links. French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they’re warm and fluffy on the inside, crusty on the outside, and incredibly easy to make! I used a mix of AP and Bread flours, and used garlic-infused olive oil instead of the veg. Yes, you could try that too. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. Was it supposed to say add 3 Cups of flour? Any chance you’ll be updating the recipe so that all ingredient amounts can be in metric? Preheat the oven, when it’s hot, add a pan of boiling water to the bottom of the oven. I also had to add 3/4 cup of flour, but I used AP flour like the directions. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Hi. My recipe makes two loaves; and even though my little family of four could easily devour two loaves of homemade French bread without a problem, I decided I wanted to use half of the dough for something else.Something sweet. I love to serve this french bread recipe for lunch with Classic Minestrone Soup or a Classic Wedge Salad, or for dinner with my Meat Lasagna. THAT’s the main reason they’re my go to. Crusty and delicious. I love cooking for family and friends and sharing easy, flavorful recipes. Thanks for this recipe. Heat the french bread in the oven wrapped in tinfoil at 200 degrees F to make them seem fresh-baked again before serving. I have made this recipe twice in the last couple of weeks and they turned out perfect both times. I almost started this at 3:30 to be ready with supper, but it didn’t feel right that regular yeast would work so quickly. I have just made these rolls for the first time ever and chose this recipe. Cold or warm water won’t work. Added 2 cup at 1/4 cup at a time…then added more Also mine didn’t rise that much and not crusty on top. Make sure you give it enough time to rise(around 3-4 hours for me). Hi! Hello, I’d love to try this recipe but do not have a mixer. Is it 2 cups of flour or 3 1/2 cups? About France Types of French bread. Directions. The water must be boiling or at least steamy and this must be done at the very beginning of the bake. Suggestion; Make sure the oven is preheated, add a pan of BOILING water in the bottom of the oven just before you put the bread in the oven. Like this recipe? You are my cooking friend in my head.??? I trust you implicitly and look forward to one day having a potluck dinner party with you. Refrigerate the French bread rolls. Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling. Preheat the oven to 500 degrees. These are wonderful served with soup. Managed to shape the rolls ok just the same and the rolls came out OK. Earlier in the week I made French bread to go with our soup dinner. French Bread Rolls are so great for any bread-lovers! Sorry about that, all of my recipes are Fahrenheit. Perfect soft rolls. Wow i am not great at following recipes. Pain a l’Ail – Garlic bread. I’m not sure what flour you made this with but the recipe as stands completely failed for me. Hope this helps! I’ve fixed it. Super disappointing. Share it to your friends and family! How can I get the inside of the rolls to be fluffy/less dense (e.g., more air pockets) and create a crust that comes out a shiny, crispy golden brown? The buns tasted great, but took some rejigging of ingredient amounts. Happy Thanksgiving! The crust softened up as I stored the leftover rolls, but I’m sure they’ll warm up well! Made these this morning for Thanksgiving. Homemade bread is one of my favorite things to make. A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Brush the baguette dough with egg wash, or with butter to make the outside golden brown. I have made this several times, I shape it into a long long loaf and let it rise, it's turned out every time! I’ve used this recipe a couple of times now. these are great! All of did was add little more baking time. I would never make it again but would suggest making individual little loaves. Place the rolls in the fridge and refrigerate for 4 hours or up to 2 days. This step is called “proofing”, and it lets the yeast activate. Make sure your yeast is as fresh as possible for this bread recipe. Excellent recipe. The only thing is that they have not been crispy, even though I have followed the recipe, spraying with iced water etc. Hi. Dough can be made in mixer, bread maker or by hand. Pour the water into the bowl of a stand mixer. They look perfect and texture is perfect but zero taste. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). The second time I made a couple of loaves, which were a bit flat, but I think I let them rise too long. Both times I had to add more flour, but it turned out great both times! But they still tasted good. Stir in the remaining flour, 1/2 cup at a … Pour over 325ml warm water, then mix (with … My crust was crunchy, but just wondering how much water are you supposed to spray while baking? A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). Once they’re frozen, about an hour, you can move them to a plastic bag. I didn't have any corn meal, or a pastry brush, so we skipped those steps and it still turned out delicious. I followed the directions to a tee, and they are the exact same soft dinner rolls as every other dinner roll recipe out there. When we think of French bread, the “the French stick” usually comes to mind. Once oven was up to temp put loaf in on higher rack & 4 ice cubes in preheated tin. Required fields are marked *. Can you help? I put the dough balls in a pan and let them sit in fridge for a couple of hours until they cool. Did you check the expiration date of your yeast? Forming the French Bread Rolls. Edible but nothing special. Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. I usually put it near a window, or if your oven is on for another recipe you can keep it on top of the stove. To the yeast mixture, add the oil, salt, and 2 cups flour. Wonderful! Hope this clears it up for you. This is one of my go-to roll recipes because they’re also an incredibly easy yeast bread to make, plus you don’t have to knead it by hand because it’s done entirely in the stand mixer! Set the timer for about 13 minutes but kept adding time so it was pretty close to the 18-20 in the recipe. This roll recipe also works perfectly with my Sloppy Joe fillings. It’ll give you an accurate measure. I tweaked it by brushing the rolls with water instead of butter and sprinkling them with poppy seeds. You can email me (contact @ dinnerthendessert .com) and we can try and troubleshoot the issue. or what I’ve done wrong? When done well, during baking, the bread opens up like a ripped weight lifter's triceps. Set a timer, and use an oven thermometer to make sure the oven is cooking at the right temperature. One question though, when I took the rolls out the oven they were crispy. I needed to add extra flour as it was very sticky but I appreciate different flours absorb different amounts of water. Took them out and let the thaw and rise for half hour. Ended up with a nice crunchy crust and soft chewy inside. Watch the french bread dough carefully, and stop kneading when it starts pulling away from the bowl. thanks! That should help with them with being crispier. I’ve gone in and adjusted it so hopefully it shows correctly for you now. Defrost at room temperature for a few hours before serving, or reheat in the oven to make them soft and crusty again. I had great luck with these and they turned out delicious and the outside had a fantastic crunch to it. The slashes act like steam vents. One way to ensure crusty crisp crusts is at the end of baking, turn the heat off, put a wooden handle spoon in the door of the oven and allow bread to cool in the oven. I bake a lot. Add the vinegar and most of the water. My rolls came out a bit flat (and in turn a bit dense, although lots of small air bubbles). Timing will vary based on it being frozen originally. Recipe by: JOCATLIN My love of carbs kicks into high gear when it comes to homemade bread! Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes. Cover the rolls with a damp cloth and allow to rise to double size for approx 40 mins. Good leftover the next day if you toast them a little. Looked and tasted amazing. Absolutely delicious was my verdict and they were described as divine by my neighbour. We’re using the stand mixer for this bread recipe, but you can knead it by hand if you want to. Between the great ingredients and the good baking technique I don’t know what could be missing. Cover it and allow it double. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Great taste, easy to follow as mentioned needed a little more flour but that is normal with recipes.. Had a little trouble forming the balls, they flatten out on the baking sheet, any pointers on forming to get the nice looking rolls? I wA intrigued by browsing your freezer instructions, then realized there really weren’t any. So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside. The second time I made them I doubled the recipe because the family gobbled them up in less than a day last time, turned out just as perfectly as the first time. The baked them. And to forestall any “did you follow the recipe?” comments, yes I did as it says, starting with 250g and adding the rest 30g at a time. … Read my disclosure policy. Beat for 2 minutes, adding the remaining water if … You give oven temps but don’t state whether they are Celsius or Fahrenheit. Pain Baguette – The most well-known of French breads.. A standard baguette is almost 70 cms long and weighs 250 grams. Would that have been odd factor? A fantastic easy and quick homemade French bread that can be made soft or crusty, into loaves or hard rolls, a recipe the whole family will love. 375g of water for 437.5g of flour seems a bit off. 14 Easy Bread Machine Recipes for New Bread Bakers, How to Make the Best Rugelach Cookies for the Holidays, Do Not Sell My Personal Information – CA Residents. I was wondering if the spraying of the rolls would be better than the dish of boiling water. Keeping bread … Add all of the flour, sea salt, and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl, and becomes smooth. Some french bread recipes call for bread flour, because bread flour contains more protein. As it is, I’ve just wasted half a kilo of bread flour (which isn’t the easiest of things to get these days) and an hour or two of my time and have no bread for tonight’s dinner. Like some others, I used at least 1/2 cup more of flour than the recipe called for. The BEST homemade french bread recipe made in just 90 minutes! You can also store them in an airtight container to keep them soft. Just made these again and they came out just as beautifully as they did the first time. Instead of spraying them, try placing a pan of water underneath them in the oven. You just want to spray them with enough water for them to be coated with water. I rose the dough twice, once for 1.5 hours then kneed, adding flour if you feel necessary, and the second time about 45 minutes. I used bread flour and instant yeast, made no other adjustments and they turned out great. They also do not have that beautiful sheen like in the recipe photo. Place it in the refrigerator overnight covered on a greased baking sheet to thaw. This recipe came out just ok for me. Nice crust on the on outside and chewy and yeasty on the inside. I let it proof in the stand mixer, but you can use any large bowl. I’m confused. So good. I won’t buy any others. I used bread flour, and Maldon salt and all other ingredients in the recipe to a T. I let rise for 1 hour. Also, the interior of the rolls was a bit more dense than I’d like. They still tasted good but where nothing like advertised. In France, this may be any bread that is toasted and flavored with garlic.

french bread rolls

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