- 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
- 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.
Reviews for Crusty French Rolls
"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."
"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."
"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!"
"The crusty expterior is delicious and chewy. These are wonderful served with soup."
"I have made this several times, I shape it into a long long loaf and let it rise, it's turned out every time!"