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Crusty French Rolls Recipe

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4.5 5 7
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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.
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

1 each: 101 calories, 1g fat (0 saturated fat), 0 cholesterol, 133mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 4g protein. 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


Reviews for Crusty French Rolls

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
DanMills User ID: 1028140 59314
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
OhBeeOne User ID: 6442248 202797
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
Bratka76 User ID: 2395894 67476
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
bosmom50 User ID: 1435961 202796
Reviewed Jan. 23, 2011

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

MY REVIEW
westieslave User ID: 1002302 59295
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!"

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