I am always on the look out for new dinner roll recipes to try. Not that I haven’t found the perfect one yet, but because every one is perfect in its own unique way. I prefer a sweeter roll to be served alongside ham, a sturdy crusty roll with pasta, and a soft melt in your mouth roll with poultry. With that being said I think you can understand my need for multiple dinner roll recipes.
This particular roll has a slightly crisp exterior and a soft yet chewy interior that is great for scraping up the last few bits of extras left on your dinner plate. I think that these rolls would also make great slider buns for BBQ meats or chicken salad. Honestly, a little bit (or a lot if you prefer) of butter will do these rolls enough justice that you will want to make them time and time again.
French Bread Rolls
1 1/2 cups warm water (about 110 degrees)
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons canola oil
1 1/4 teaspoon salt
2 cups bread flour
2 cups flour (white or whole wheat)
In a 2 cup measuring cup, stir together warm water, yeast, and sugar. Let stand for 10 minutes, or until foamy.
In stand mixer bowl combine 2 cups of flour, salt, oil, and the yeast mixture. Add the remaining flour 1/2 cup at a time, until the dough pulls away from the sides, and forms a ball. Turn mixer on low, using the dough hook, and let mix for 5 minutes. If you don’t have a stand mixer you can knead it by hand for about 5-8 minutes. Place dough in a lightly oiled bowl. Cover and let rise until doubled in volume, about 1 hour.
Press dough down, and form into 16 balls of dough. Roll into round balls, and place on a lined baking sheet, about 2 inches apart. Cover and let rise for about 40 minutes.
Preheat oven to 400 degrees. Bake rolls for 20-25 minutes. Brush with melted butter while hot, if desired.
~Yields 16 dinner rolls~
Recipe from Dinners, Dishes, and Desserts