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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 best eaten the day they're baked, or frozen for later.
  • Total Time
    Prep: 20 min. + rising Bake: 25 min.
  • Makes
    1-1/2 dozen

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