Show Subscription Form




Crusty French Rolls Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 18 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Crusty French Rolls in Quick Cooking September/October 1998, p32

Nutritional Facts

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.

Reviews for Crusty French Rolls

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 15, 2013

Excellent recipe. Have made several times now. Make sure you give it enough time to rise(around 3-4 hours for me). I do not use the cornmeal, egg white or water. 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. Basted it with 1TBS melted butter-twice-and let it bake for 30min. Crusty and delicious.

MY REVIEW
Reviewed Sep. 24, 2013

Edible but nothing special. I don't think making rolls is the way to go with this. I would never make it again but would suggest making individual little loaves. Maybe four to six loaves to this recipe.

MY REVIEW
Reviewed Oct. 11, 2011

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!

MY REVIEW
Reviewed Jan. 23, 2011

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

MY REVIEW
Reviewed Feb. 2, 2010

I have made this several times, I shape it into a long long loaf and let it rise, it's turned out every time!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT