French Bread Rolls
Ingredients
- 2 tablespoons unsalted butter, melted ⓘ
- 2 1/4 teaspoons dry yeast ⓘ
- 2 teaspoons sugar ⓘ
- 2 cups water, 70 degrees ⓘ
- 1 1/4 ounces nonfat dry milk powder, 1/2 cup ⓘ
- 6 cups all-purpose flour ⓘ
- 5 teaspoons wheat gluten ⓘ
- 1 tablespoon salt ⓘ
- black pepper, to taste (I added 1 teaspoon coarse ground.)
- 1 cup rye flour ⓘ
Instructions
- Dissolve yeast in mixer with water.
- Add melted butter, sugar, dry milk, salt and pepper.
- Whisk to incorporate.
- Add 4 cups of flour and mix with dough hook.
- Add additional flour until dough leaves the side of the bowl.
- Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
- At this point the dough can be refrigerated overnight or for 2 days.
- Bring to room temperature before shaping.
- Punch down and let rise until doubled again, about 2 hours.
- Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
- Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
- Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
- Turn off oven and let rolls sit to crisp for another 5 minutes.
- Cool at least 20 minutes.
- Store rolls in plastic bag.
- To recrisp, put into 400 oven for 5 minutes.
Nutrition & Diet Analysis (per serving)
573
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).