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French Rolls

French Rolls

This is from Breads by the California Culinary Institute.  They have many shape variations, but I am only going to put here what I did.  Directions here assume you know how to make bread generally – see Beginning Bread for more help.

Mix and knead 10-15 min:

  • 2 c warm water
  • 1 T yeast
  • 1 t sugar
  • 2 t salt
  • 5 to 6 c white flour

Let rest 1 hour.  Break into 16 equal pieces.  Roll into a ball and then begin rolling on the counter as though to make a hotdog shape, but only pushing on the ends, so that the middle is still rounded.  Piece should be about 5″ long when done.

Let rise on baking sheets 15 min while you preheat the oven to 450.

Slash them from end to end 1/2″ deep with a razor blade.  The directions said to spritz them with water and then do it some more when they’re in the oven, but I don’t have a spritzer, so I just sprinkled some water on and then moved on.

Bake 15 min until golden brown.  Cool on racks.


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