French bread rolls: Difference between revisions
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|Servings = Makes 6 large rolls | |Servings = Makes 6 large rolls | ||
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| 160 ml water - or by weight instead of volume, 160 g water | | 160 ml water - or by weight instead of volume, 160 g water | ||
| [[Fine yellow cornmeal]] for dusting. | | [[Fine yellow cornmeal]] for dusting. | ||
[[Image:French bread rolls small.jpg|thumb|300px|right|Makes 8 small rolls]] | |||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | * Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | ||
Revision as of 13:51, 30 January 2014
| French bread rolls | |
|---|---|
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| Servings: | Makes 6 large rolls |
| Ready in: | 5 hours 15 minutes |
| Prep. time: | 5 hours |
| Cook time: | 15 minutes |
| Difficulty: | 
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A French stick style bread roll made without any fats or oils. It has a delicious light airy texture and can be made in a breadmaker.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ teaspoon dried active yeast.
- 250g (9 oz) strong white flour.
- 1 teaspoon sugar.
- 1 tablespoon milk powder.
- ½ teaspoon salt.
- 160 ml water - or by weight instead of volume, 160 g water
- Fine yellow cornmeal for dusting.
Makes 8 small rolls
Mise en place
- Preheat the oven to 220° C (425° F - gas 7)
Method
- Add the ingredients to your bread maker on the French dough setting (or the longest dough setting available). It's nearly 4 hours on our Panasonic SD 253.
- For the Panasonic SD-ZB2502 automatic breadmaker, use menu option 08, French dough.
- Divide into 6 and shape into rolls.
- Place on a baking tray that has been well dusted , well spaced so they don't join together when proving.
- Leave of an hour or so in a warm place until doubled in size.
- Bake for 12 minutes or until golden brown.
- Remove and place on a rack to cool.
Chef's notes
Cornmeal is great for dusting the baking tray as it has a nice look, taste and texture.