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Crusty French Rolls Recipe

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Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. "They're the best eaten the day they're baked or frozen for later," Donna adds.

This recipe is:

Diabetic Friendly

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Crusty French Rolls Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 18 Servings

20 25 45

Ingredients

1-1/4 cups water (70° to 80°)
2 teaspoons sugar
1 teaspoon salt
3-1/2 cups bread flour
1-1/4 teaspoons active dry yeast
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions

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. Yield: 1-1/2 dozen.

Editor's Note: This recipe can be prepared in a 1-1/2-or 2-pound bread machine.

Nutritional Analysis: One roll equals 101 calories, 133 mg sodium, 0 cholesterol, 20 gm carbohydrate, 4 gm protein, trace fat. Diabetic Exchanges: 1-1/2 starch.

Originally published as Crusty French Rolls in Quick Cooking September/October 1998, p32

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Reviews for Crusty French Rolls (3)

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Crusty French Rolls

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Reviewed on Oct. 11, 2011 by Bratka76

I didn't have any corn meal, or a pastry brush, so we skipped those steps and it still turned out delicious. I've got another batch in the bread machine right now!

Reviewed on Jan. 23, 2011 by bosmom50

The crusty expterior is delicious and chewy. These are wonderful served with soup.