French Bread is a nice classic bread that pairs well with many main dishes. However, French Bread Rolls are individually sized and no slicing is needed.
I love the chewy exterior you get with these rolls. The trick to making this turn out this way is by first brushing the rolls with butter before baking. Then the other trick is spraying the rolls with ice water half way through the baking process.
The center of these rolls are so soft and delicious. The combination of the chewy crust, paired with the soft inside is perfection.
- 1 1/2 cups warm water
- 1 Tbsp active dry yeast
- 2 Tbsp sugar
- 2 Tbsp vegetable oil
- 2 sp salt
- 3 1/2 cups flour
- 2 Tbsp melted butter
- spray bottle of ice water
Add the warm water, yeast and sugar to the bowl of a stand mixer. Let sit for 10 minutes.
Add in the oil, salt and 2 cups of the flour. Use the dough hook to start to combine. Adding in the remaining flour in 1/4 cup increments until the dough starts to come together and pull away from the side of the bowl. Then let it knead for 5 minutes.
Cover with a damp towel and allow to rise in a warm spot until it doubles in size for about 60 minutes.
Divide the dough into 16 balls, place on a greased baking sheet. Allow to rise for an additional 30 minutes then brush with butter. Bake at 400 degrees for 18-20 minutes, spraying the rolls with ice water twice halfway through the baking process to make the crust chewier. Makes 16 rolls.
Recipe adapted from Dinner Then Dessert.