Yield: Yields 12 rolls.
Fresh from the oven, French bread rolls are light and airy on the inside, crisp and crackly on the outside. Though baking these is a bit of a project, it can be done in stages. Plus, the rolls freeze well and reheat beautifully.
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Make Ahead Tips
You can make the dough up to two days (one day if-you’ve added extra flavorings) before shaping and baking by punching it down after the first rise and storing it, well covered, in the refrigerator. Bring the dough close to room temperature before shaping, and let the shaped rolls rise longer until they’re soft and very billowy. Baked rolls can also be frozen in doubled heavy-duty freezer bags for up to two weeks. Thaw at room temperature in the sealed bags. To reheat, put the rolls on a wire rack set over a shallow baking sheet and bake in a 400°F oven for 5 minutes. Turn off the oven and let the rolls remain there until the crusts become crisp, about 5 minutes more.
I followed the instructions exactly but the texture of the bread was very regular with quite small holes, I expected a much more irregular texture.The crust was not as crunchy as I was expecting and the rolls only browned about halfway down the sides.Anybody know what I did wrong? It's my first attempt at bread.
I made these for Thanksgiving, and they were delicious! Fluffy interior, crisp, crunchy crust. They took forever to make - or longer than I expected anyway. I had to double the recipe, so forming the dough balls took a while. Flavor was yeasty and delicious. Everyone at the table loved it. They were easy to warm and eat the next day too. This is my go-to recipe for rolls from now on!
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