When I first saw the post from Mels Kitchen Cafe on these beautiful French Bread Rolls, I knew that I just have to try to make them. Not just influenced by how appetizing they look but the statement that Mel made in her blog saying that this is “one of the easiest, no-fail roll recipes around”. Well, I know they are just bread rolls but they are not “just” bread rolls you see. If I have found a recipe where I can bake scrumptious bread rolls at home than buying some doughy, store-bought ones, well… have a guess.
I followed the recipe but with a slight change in the ingredients. For example, I used bakers flour instead of all-purpose flour, glucose powder instead of sugar and grapeseed oil. I would remind you to read Mel’s notes about the amount of flour use in the recipe, it is an excellent tip.
French Bread Rolls
(From Mel’s Kitchen Cafe)
(Makes about a dozen)
1 1/2 cups warm water
3/4 tablespoon instant yeast
2 tablespoons glucose powder
2 tablespoons grapeseed oil
1 teaspoon salt
3 1/2 cups bakers flour, give or take a few tablespoons
1. In the bowl of a stand mixer, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. The dough should be soft and smooth but still slightly sticky to the touch (see Mel’s tutorial on working with yeast here).
2. Using a stand mixer, knead the dough until it is very smooth and elastic (you can knead the dough by hand but it might take a bit longer). Place the dough in a large bowl that is slightly greased. Cover the bowl with lightly greased plastic wrap. Place the bowl in a warm spot for about 1 hour or until the dough has doubled in size. While waiting for the dough to rise, you might want to watch Mel’s tutorial on shaping perfect rolls.
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap without pinning the plastic wrap under the baking sheet. This is to allow the rolls to fully rise. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 200°C. Bake for 12-14 minutes until lightly browned and cooked through.
As soon as the aroma starts to fill your kitchen, this is the moment when you just cannot wait to take the rolls out of the oven and have your first bite…though it is advisable to wait until it cools down slightly.
It wasn’t as hard as I thought it would have been to make these rolls. Thanks to Mel, I think this could be my new found favourite. These gorgeous, golden bread rolls not just look good but taste delicious.
Do you have a favourite bread roll recipe?