Country Cooking with Lou Ann: French Bread Rolls


By Lou Ann Thompson - R-H Circulation Clerk



Hello! I ran across this recipe when I was looking for a French Bread recipe. I love the chewy texture of the French bread and the crisp crust.

This recipe pairs well with about any dish. My husband likes it with spaghetti or lasagna, but I’m more partial having it with meatloaf or a roast. Either way, once this is in the oven, the smell is so wonderful all you focus on it the rolls—it doesn’t really matter what goes with it.

French Bread Rolls

-1, 1/2 cups warm water

-1 Tablespoon active dry yeast

-2 Tablespoons white sugar

-2 Tablespoons oil

-1 teaspoon salt

-4 cups bread flour

In a large bowl, stir together warm water, yeast and sugar. Then add oil, salt and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic (usually 5 to 8 minutes).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about an hour.

Punch down the dough and turn it out onto a lightly floured surface, divide the dough into 16 equal pieces and form into round balls. Place on a lightly greased baking sheet at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

I sometimes make it interesting and roll the 16 separated dough pieces out into long strips and twist them into a knot. Brush with melted butter and some garlic (you can also use garlic powder).

Either way you choose to bake them, they always bring your family to the table. Enjoy!

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By Lou Ann Thompson

R-H Circulation Clerk