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Crusty French Rolls

 Crusty French Rolls
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.
18 ServingsPrep: 20 min. + rising Bake: 25 min.


  • 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.
Editor's Note: This recipe can be prepared in a 1-1/2-or 2-pound bread machine.
Nutritional Facts:Nutritional Analysis: One roll equals 101 calories,

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Crusty French Rolls (continued)

Nutritional Facts: 133 mg sodium, 0 cholesterol, 20 gm carbohydrate, 4 gm protein, trace fat. Diabetic Exchanges: 1-1/2 starch.