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The Practical Baker
French Bread Rolls
Courtesy and JoCatlin
Wednesday, June 20, 2012 • Posted June 20, 2012

These dinner rolls require very little effort on the part of the baker, and are rather crusty on the outside, while being soft and chewy on the inside. The original recipe, presented here, has you make 16 rolls from the dough. I’ve done it that way, and then I tried it with making only 8 rolls. They came out beautifully, almost the size of hamburger buns, and work very well as sandwich rolls. They do require 6-8 minutes of kneading, but that’s the hardest part of the whole recipe! I think they’ll become one of your family’s favorites.


1 ½ cups of warm (100-110 degree) water

1 tablespoon of active dry yeast

2 tablespoons of white sugar

2 tablespoons of cooking oil

1 teaspoon of salt

4 cups of all purpose flour


In a large mixing bowl, stir together the water, yeast and sugar; let sit for 10 minutes, or until frothy.

To this mixture, add the cooking oil and the salt, plus 2 cups of the flour.

Stir thoroughly, and then begin adding the remaining flour, ½ cup at a time.

Turn the dough out onto a floured work surface and knead for 6-8 minutes.

Grease a large bowl, place the dough ball into this bowl, and turn it grease all sides.

Cover with a damp cloth and allow it to rise for 1 hour.

Deflate the dough and turn it out onto a lightly floured surface.

Cut into 16 equal sized pieces.

Roll each piece between your hands and place them, one inch apart, on a lightly greased baking sheet.

Cover with a damp cloth, and allow them to rise for 40 minutes.

Preheat the oven to 400 degrees.

Bake rolls for 18 to 20 minutes, or until golden brown.

Allow the rolls to cool on a wire rack, or go ahead and eat a few of them hot out of the oven!

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