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.
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.
OMG....I have tried SO many crusty roll recipes the last few months. This one is fantastic...excellent flavor, crust & texture 💖
This has become my go-to bread recipe. There are only two of us, and we hate store-bought bread, but we always seem to waste the last half of a batch of home made, whatever the style. With these excellent buns, I can make a batch and freeze most of them. Then we have, in 12 minutes of thawing in the oven, just enough enough bread for breakfast, a sandwich, croutons, crostini, whatever. And with practice making these buns is easy.
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