French Rolls Bread

Who doesn't love a good roll? French rolls, also known as petit pain, are a delicious and versatile type of bread. These crusty rolls are a staple in French cuisine and are perfect for sandwiches, as a side to soups, or as a snack on their own. I'll show you how to make these delicious rolls from scratch!

Making French Rolls Bread

One of my favorite ways to enjoy rolls would have to be after Thanksgiving when you make up leftover turkey sandwiches. I plan on making these sandwiches and putting some lettuce, provolone cheese, turkey and a spoonful of our slow cooker cranberry sauce.  on top.

The recipe comes from Sally of Bewitching Kitchen. I'm surprising her this month as part of the Secret Recipe Club. Sally is an amazing baker and makes some incredible bread recipes which she says are her specialty. I would have to agree!

Ingredients

To make these rolls you will need:

• ½ cup warm water
• 1 .25oz ( 2 ¼ tsp) active dry yeast
• 1 cup cold water
• 4 cups bread flour
• 2 tsp salt

Instructions

To make the rolls:

1. Add the water and yeast into the bowl of your food processor. Allow it to sit for several minutes to proof.
2. Add the flour and salt to the food processor bowl and pulse mix several times to combine the mixture.
3. Turn the motor to on, and slowly add the cold water to the mixture. The mixture will begin to form a ball in the processor. Once the ball has formed, stop the processor and check the dough. Add more water or flour if necessary, then turn on processor for additional thirty seconds to mix.
4. Remove the dough from the processor and turn dough onto a lightly floured surface. Knead the dough several times by hand. Place the dough in a lightly greased bowl, then allow dough to rise until doubled in size (plan on 1-3 hours).
5. After dough has risen, punch dough down and divide into two loaves or twelve rolls.
6. To Make French Bread: Lightly sprinkle a baking sheet with some cornmeal. Roll dough into two 16-24 inch long loaves, then place on the baking sheet and allow to rise for 45 minutes or until almost doubled in size.
7. To Make Rolls: Divide dough evenly into twelve pieces. Roll into a ball, then place on a lightly greased baking sheet. Allow rolls to rise for 45 minutes or until almost doubled in size.
8. Right before baking, make a deep criss cross cut on top of the rolls using scissors; make several large slashes on the loaves with a very sharp knife. Bake the breads at 450 degrees for twenty minutes if making rolls. Bake the loaves for 35-40 minutes.

Tips For Success

• Use bread flour instead of all-purpose flour for a better texture and rise.
• Lukewarm water is important for activating the yeast, but make sure it is not too hot, as it can kill the yeast.
• Kneading the dough well is crucial for gluten development, which gives the bread its structure and chewiness.
• Allow enough space between the rolls on the baking tray for them to expand during the second rise and baking.
• The cuts on the surface of the rolls help them expand and release steam while baking, which creates the signature crusty exterior.
• For a shiny and crispy crust, brush the rolls with an egg wash made by beating an egg with a tablespoon of water before baking.