Mommy's Kitchen - Recipes From my Texas Kitchen: Made from Scratch French Bread Rolls

Sunday, July 12, 2009

Made from Scratch French Bread Rolls

Hot Homemade Bread in my opinion there is nothing better. I think baking your own bread and rolls still falls under the category of being a bit old fashioned, but that's what I love most!!

Some people say why bother to make it yourself, when you can just buy it at the grocery store. Which is true, but making your own bread and rolls from scratch is so rewarding.

Yes it is true baking your own bread is the old way. But there is no greater feeling in the world then to just stand back and admire your creation right from the oven.

You can honestly say "I made this all by myself" Believe me there's no better feeling in the world.

I came across this recipe for Whole Wheat French Bread Rolls while visiting The Happy Housewife.

I was reading her post on Baking Day and happened to see this recipe on her link within. I am always up for a homemade roll recipe.

 It looked pretty easy to make and the rolls were simply beautiful in her picture. Toni's recipe calls for a healthier version using Whole Wheat Flour.

I didn't have whole wheat flour on hand, but I plan on using it the next time I make these rolls.

I am slowly trying to introduce more wheat into my kids diets. We have made the switch from white to wheat bread with some resistance, but I think they've finally accepted it.

This time I substituted all purpose flour in place of the wheat flour, I did this because I really wanted to make these rolls.

This recipe was simple from start to finish. It is so much cheaper to make homemade rolls from scratch then to buy them.

These rolls are made from ingredients that you pretty much already have on hand.This recipe yields about 15-16 rolls.

We did not eat all of them of course, so I just tossed the leftover rolls into a large zip lock bag and put them in the freezer for another meal.

These rolls have a bit of a different texture, more chewy like French bread but they hold up much better after a few days. I cant wait to try the whole wheat version and see how they compare.

Kneaded and ready for rising.


I cover my bread or roll dough with plastic wrap (sprayed with non stick spray) first, then place a damp towel on top. 

Let rise in a warm place until doubled in volume, about 1 hour. I have mentioned before that I leave the oven light on during the rising process it's the perfect temperature for rising.

When it comes to shaping the rolls sometimes that can be pretty hard. I have included a link to a video on how to shape simple round rolls.

This video was so useful to that I thought it would be nice to include the link in this posting. I found this video while doing a search on how to shape dinner rolls.

This is the method I use when I want simple round rolls. Using this method results in rolls perfectly round and a smooth in texture on all sides.

How to shape basic round rolls:
http://www.youtube.com/watch?v=3D18X9Pk-Ys


hot right out of the oven and ready to eat.





White or Wheat French Bread Rolls

Ingredients:
1 1/2 - cups warm water (110 degrees F/45 degrees C)
1 - tablespoon active dry yeast
2 - tablespoons white sugar
2 - tablespoons vegetable oil
1 1/4 - teaspoon salt
2 - cups bread flour
2 - cups whole wheat or all purpose flour (Or a half of each)

Directions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the 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, about 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 1 hour. Deflate 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 lightly greased baking sheets 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 F

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


Freezer Rolls:
After shaping the rolls they could quickly be flash frozen to use another day. That way you do not have to bake up all of them if you do not plan on eating them all.

This is done by placing the shaped rolls that you are not going to bake on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes.

Remove and place each roll into a large freezer bag. Label and date.

To use rolls remove from freezer let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.


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31 comments:

Beverooni said... #

"Nothing says loving like something from the oven . . . " is my motto. I absolutely love the smell of fresh baked bread. It's hard to let it cool enough to handle. My mouth is watering for these yummy rolls.

Chow and Chatter said... #

delicious love it

Sue@CountryPleasures said... #

Homemade is old fashioned and I love it! Thanks for sharing this yummy recipe, I'm gonna try it out this fall when it cools off some! lol

Laura said... #

Those look yummy. I agree hot fresh bread or rolls is up there on the must have food list.

Mommy's Kitchen said... #

Sue, wasnt I crazy firing up that oven to make these rolls. But they were so so worth it. I love the old fashioned ways. Thanks for stopping by.

sherri said... #

I think I can smell them all the way over here! Yummy! Old fashioned and comforting.

Elizabeth said... #

Oooooooh. I am coming over with a big tub of butter!!

Michelle said... #

These look so delicious! Nothing better than fresh bread!

Bunny said... #

I would be extremely happy with a couple of those rolls smothered in butter with a little jam on a couple!!!

Teresa Cordero Cordell said... #

These are beautiul. I can't wait to try them. I've been collecting some bread recipes for a while now but just haven't gotten around to it. I'll find the time now. Thanks neighbor.

Mary at My New 30 said... #

They look great Tina! There is nothing like the smell of fresh baked bread, and cracking open a steaming hot roll right out of the oven, coating it with real butter, oh yum. You can't get that in a bag!!

Kristi said... #

Hi, first of all let me say I love your recipes. I followed you from southernplate.com, and have tried many of your recipes! (yumm, yumm!)

I will definitely try these rolls.

Do you know of any recipes for yeast rolls, like Logans makes? Those are my second favorite yeast rolls! The first is what my maw-maw made and called Angel Rolls, they were little white yeast rolls that literally melted in your mouth! I kick myself every holiday when I think that I never got that recipe from her; it was one of those that she never wrote down, just used her hands until it looked right!
Any suggestions?

Mommy's Kitchen said... #

Hi Kristi, are you sure they are not angel biscuits? that is a cross between a biscuit and a yeast roll, but more like a roll. The recipe calls for yeast. Everytime I make them my husband says they remind him of the rolls his mamaw used to make. They are just divine. I have a recipe for them email me and I can send it. Maybe you can try it and find out if it is similar. My email button is on my page.

Brindi said... #

Came here looking for a bread recipe today. And I have whole wheat flour. Can't wait to put them together today.

Food addict said... #

Those look so yummy and delicious. I like you think that there is nothing better than homemade rolls or bread. I love baking fresh bread!! Thanks for sharing I am going to try these rolls this week!!

Teresa Cordero Cordell said... #

Thanks or stopping by neighbor. I had already left a comment on this post but you asked about my cookbook, Aprovecho. You can find it at your local bookstore or at Amazon (which is probably a lot cheaper). If you'll go back to my blog, there is a link directly to Amazon where the book is featured. Thank you Tina. You know I love your blog.

Libby said... #

Yummm!! Those look delish!!!

jessica said... #

These look SO good! I have a roll recipe that I live by, but I need to branch out. Bread is scary, so I always feel like I should stick to the one I know works.

Eva's Cakes said... #

I love the video showing the roll forming technique. That will be a great help for the next time I make kolache too!

Amber said... #

I had my daughter and her cousin make these this weekend and they had a great time. The rolls were so good..we compared them to Panera..which we LOVE! :-) Thanks for an awesome recipe!

Susan said... #

Hi!

I love your blog... I just found it. Thanks for the great recipes!

I never liked Meat Loaf either until I " Made It My WAY " ...sounds like a song..:-)

Susan

Jane said... #

Your rolls look great! I love the smell of fresh bread! Thanks for posting the recipe and video.

deanna said... #

hi,

tried this rolls today and critic husband and (picky eaters) kids love it.
it smelled so great and was very delish.

Julie M. said... #

These look delicious! I think I'll try them tonight.

Anonymous said... #

I tried this and it turned out soo good! Thanks for all the recipes!!!

All You Can Eat Blog said... #

love your blog... i cannot wait to try out the recipes... well i 've done the mexican cheesecake once and lost the recipe thank god i came across your blog..

Mochy said... #

My husband wanted to eat a good wheat bread so i made this into loaves instead of the rolls, and he loved it. It was so good unlike any wheat bread i've tried making.

Denise said... #

Had these tagged for awhile, finally made them for Easter. Well worth firing up the oven anytime!!!! Awesome!!!

Janelle said... #

Did you put a glaze on the rolls before baking them? They look delicious I'm making them tonight!

Tina Butler said... #

Janelle, no I did not add a glaze on the rolls. They are shiney in the photo because as soon as they came out of the oven I brushed melted butter on the rolls.

jakesma1999 said... #

Tina, quick question......getting into the season for soups n stews, any chance I can make these bigger and use as bread bowls? Can't wait to make my creamy potato soup that hubby n son are ALREADY asking for, and would love to use this recipe if possible, to make into individual "bread bowls". Any suggestions would be greatly appreciated!