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 thats 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 felling 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 of course. But I think they have finally accepted it, so rolls are next! 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
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 teaspoon salt
2 cups bread flour
2 cups whole wheat or all purpose flour
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 forming 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.
Click here for a printable copy
Tina, The Mom in Mommy's Kitchen
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