Crusty French Rolls Recipe
Superior hard rolls. Great with soup, salad or by themselves for breakfast.
Servings: 18
Calories: 108kcal
Ingredients
- 1 ¾ cups warm water (may need 2 cups)
- 2 packages active dry yeast (about 5 teaspoons)
- 2 teaspoons sugar
- 1 teaspoon salt
- 4 cups unbleached white flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon cold water
Instructions
- Dissolve the yeast and sugar in 1 cup of warm water. Make sure the water is not too hot or it will kill the yeast. Make it about the temperature of bathwater.
- Place the flour and salt in the bowl of a stand mixer with a dough hook and start mixing on low speed.
- Slowly add the water/yeast mixture and enough additional water until the dough forms an elastic ball.
- Continue mixing for 5 minutes more.
- Turn the dough onto a lightly floured surface.
- Divide it into 12 to 18 portions.
- Shape each portion into a ball and place it on a greased baking sheet that has been sprinkled with corn meal.
- Let the dough balls raise (covered with a clean cloth) in a warm, draft-free area until they are doubled in size (about 45 minutes).
- Brush the tops with egg white mixed with the cold water.
- Bake at 400F for 15 minutes.
- Brush the tops again with the egg white/water mixture and bake for another 10 minutes until golden brown.
- The medium sized rolls will take a bit longer than the small sized ones.
- Bake the medium sized rolls at 375F for about 10 minutes additional total baking time.
- Let the rolls cool on racks or place them in a warm bread basket to serve immediately. (Of course the cook should always take one immediately, butter and eat it to check the quality.)
Nutrition
Calories: 108kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 134mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 5mg | Iron: 1mg