Perfect French Bread Rolls

While this picture doesn't do it justice, these French bread rolls are beyond amazing!! I found this recipe on My Kitchen Cafe. She has some AMAZING recipes on her blog. Her rolls look perfect, too, round and puffy looking. Next time I try these rolls, I will definitely try to make them look pretty, too. Make sure that you use lukewarm water - as my first try failed miserably as the water I used was too hot for the yeast to survive! Be patient and follow the recipe - you'll love your fluffy homemade rolls.

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 teaspoon salt
4 cups all-purpose flour

Direction:

In a large bowl, stir together water, dry yeast, and sugar. Let stand until creamy, about 10 minutes. (If the mixture doesn't turn creamy, start the process again. It means the water was either too hot or too cold.)

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. (Tip: Use hand instead of a mixer. I know, it's a lot of work, but it's totally worth it.)

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 12-14 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 (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake for 14-18 minutes in the preheated oven, or until golden brown. (My Kitchen Cafe suggests 12 minutes but here in California, due to elevation, I had to bake it a little while longer.)