...No-fail French roll recipe...

Good morning!

I hope you have all been enjoying the beautiful weather this week.
We haven't posted much in the past few days (other than when Mama posted a funny picture of me lounging on a hammock in Lowes**blush**:), so I thought I would just pop up a quick post before we get crazy busy over the weekend!

This week for us has been relatively smooth. School, preparing for a small trip (pictures to come:), and of course I have been taking good care of my little vegetable garden! It has grown quite a bit, and I am looking forward to taking some pictures sometime soon to show you all the progress it has made!

Anyhow, below is an amazing recipe for french rolls that I have made many times, and absolutely love! They are literally no-fail, so that means everyone can make them (if you have good yeast of course:)

Yields 12 rolls (one dozen) per batch.
      Ingredients

• 1 1/2 cups warm water
• 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
• 2 tablespoons granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups all-purpose flour, give or take a few tablespoons (see note)

     

       Directions

1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. The dough should be soft and smooth but still slightly tacky to the touch.
2. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

** Tips: Here is a tutorial that I found extremely helpful in shaping the rolls! I don't think my bread rolls would have turned out so "perfectly round", if I didn't watch it.
Tutorial: Shaping perfect rolls
Also, there is an option to freeze them once they are baked, and cooled. Either take them out a few hours before you need them, or take them out of the freezer and microwave for about 2-3 minutes on 70% power!

Try them, and let me know if they truly are no-fail!!
I whipped up two batches of these last Sunday before church, and they turned out perfectly; paired with some slow-cooker pulled-pork, it made for a perfect "Sunday-after-church" lunch!

Here are photos from the very first time I made them:

I had better run now, but let me know if you try to make them!

Blessings,
~Hannah