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French Style Rolls

French style rolls

It’s the first Secret Recipe Club reveal day of spring! This month, I was assigned to Bewitching Kitchen, written by Sally. Sally is a biochemist who was born and raised in Brazil, and has lived in Paris and California before settling in Kansas. She describes a little bit about her research in bacteria on her Science page. It sounds so interesting. I love to get a glimpse into what other people do for a living!  Because of Sally's background, she has a whole section of Brazilian recipes, which all looked so delicious! She also has a section all about sous vide cooking, which is super cool! We do not have a sous vide, but after experiencing food cooked that way at a restaurant we both love, Joel has been wanting to get one pretty badly. I will most definitely revisit that section of Sally’s blog when we finally do get one. We started out the month trying to challenge ourselves with Meatless March. Because of that, I was limited by what I could choose. Don’t get me wrong, Sally has plenty of non-meat based recipes to choose from so it was not difficult by any means, but there were so many amazing looking recipes that included meat that I could not make. Long story short, the challenge fizzled and meat was quickly back in some of the foods we ate this month. But, by that time, I had already settled on making these French-style rolls, so I didn’t stray from my plan, and I’m glad I didn’t. These rolls were amazing. While Joel is typically the bread-baker in our house, I’ve made a few recipes before that have either been too dense or too chewy, but this one had the perfect consistency; a nice crunchy crust with a fluffy interior that was great for both sopping up sauce and for making sandwiches! Thanks for letting me into your kitchen this month, Sally. I can’t wait to stop back and try some more of your recipes! 

1/2 cup Warm Water
2 1/4 teaspoons Active Dry Yeast (this is the same as the amount in 1 envelope)
1 cup Cold Water
4 cups Bread Flour
2 teaspoons Salt

In a small bowl, sprinkle the yeast over the warm water and set aside. To the bowl of a stand mixer fitted with the dough hook attachment (or alternately, in a food processor), add the flour and salt, mixing to combine. Add the cold water to the yeast mixture, then pour it into the bowl with the flour. Mix until the dough starts to form a ball. Adjust with additional flour if the consistency is too sticky or water if the consistency is to dry. Knead the dough (either with the dough hook or by hand) then place it into a bowl that has been lightly oiled. Cover and place the bowl in a warm spot to rise until doubled in size, about 1-3 hours depending not he temperature in your kitchen. When the dough has risen, shape it into either 12 rolls or 2 loaves and place them on a baking sheet to rise again until doubled in size, about 1 hour. Make a deep cross cut on the top of the rolls using kitchen scissors, or slash the top of the loaves with the blade of a sharp knife. Bake at 450 degrees for 20 minutes if you are making rolls or for 40 minutes if you are making loaves. 

SOURCE: Bewitching Kitchen

Reader Comments (12)

Great recipe and so nice for breakfast or sandwiches. GREAT SRC pick this month - Karen

March 23, 2015 | Unregistered CommenterKaren S Booth

Oh yumm - I can almost smell them through the screen. Homemade French bread always smells SO GOOD when it's baking! The rolls look beautiful. :)

What a nice write-up, thanks so much! Yes, we do love our sous vide, it takes a little practice and patience to get some of the recipes just right, but it's a lot of fun!

As to the rolls you made, one of my favorite breads, glad they worked well for you too!

Happy Reveal Day, hope you find more stuff that appeals to you (meat or not) on my site!

March 23, 2015 | Unregistered CommenterSallyBR

Nothing beats fresh bread and this recipe looks lovely.

Mmmm...rolls. The perfect side for Easter Ham and sandwich necessity for leftover ham. Great choice this month!

March 23, 2015 | Unregistered CommenterTraci

What a wonderful pick this month - but mine is even better :-) I got YOU this month, and loved going through your blog. I have so many recipes I want to try of yours now. We all thoroughly loved your red pepper pasta penne dish!!! I'm be making it all summer long!!

There is nothing quite like fresh baked bread! These rolls look perfect-- great pick!

Yum, wonderful looking rolls! Great pick!

March 23, 2015 | Unregistered CommenterTara

Isn't Sally's blog wonderful? She's so much fun, and so talented... Your rolls look great! Congrats on conquering your bread demons =)

March 23, 2015 | Unregistered CommenterKaren

Happy Reveal Day~ Great pick Lynn

These little rolls look just perfect to serve alongside just about anything.

These look delicious. You can't beat fresh baked bread!

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