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Crusty French Rolls
SUBMITTED BY:
Donna Washburn, Heather Butt
PHOTO BY:
Michigan Mommy
"Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. 'They're the best eaten the day they're baked or frozen for later,' Donna adds."
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1 1/4 cups water (70 to 80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
1 1/4 teaspoons active dry yeast
1 tablespoon cornmeal
1 egg white
1 tablespoon water
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DIRECTIONS
In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. beat egg white and water; brush over dough. Bake at 375 degrees F for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.
FOOTNOTES
Editor's Note: This recipe can be prepared in a 1-1/2-or 2-pound bread machine.
Nutritional Analysis: One roll equals 101 calories, 133 mg sodium, 0 cholesterol, 20 gm carbohydrate, 4 gm protein, trace fat. Diabetic Exchanges: 1-1/2 starch.
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REVIEWS
Reviewed on Feb. 1, 2008 by Kate
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Kate
Feb. 1, 2008
These are amazing! I've been looking and looking for a good recipe for crusty rolls and this blew the others I've tried out of the water. Very simple, very delicious. Soft and chewy on the inside, nice and crusty on the outside, couldn't be better. I make all of my bread in a food processor, here was my process. Proof the yeast in 1/4 cup of the warm water with the sugar, while it is sitting put the flour and salt in the bowl of the processor with the dough blade. Add 1 cup of cool water while the machine is running, when fully incorporated add the yeast mixture. Let the machine knead it for about a minute, when it is smooth and elastic put it in a large bowl, cover, and let rise for an hour. Punch dough down and continue as the recipe says. This is my standard recipe for dinner rolls from now on.
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3 users found this review helpful
These are amazing! I've been looking and looking for a good recipe for crusty rolls and this...
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Reviewed on Mar. 17, 2008 by
Michigan Mommy
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Michigan Mommy
Mar. 17, 2008
These were wonderful! My husband and kids loved them. The dough was a little dry so I added 1/4 cup milk a little at a time until it reached the proper consistency for a dough ball. I also skipped the cornmeal but followed the rest of the recipe. Will make again! Left overs are great heated up in the microwave for about 15 seconds.
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2 users found this review helpful
These were wonderful! My husband and kids loved them. The dough was a little dry so I added...
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Reviewed on Mar. 10, 2008 by
wildhoneysuckle
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wildhoneysuckle
Mar. 10, 2008
I've made these rolls twice; the second time because I forgot I'd already tried this recipe. Unfortunately, though the rolls baked up nice and pretty they were incredibly bland and tasteless.
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1 user found this review helpful
I've made these rolls twice; the second time because I forgot I'd already tried this recipe. ...
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Reviewed on Oct. 13, 2007 by LYNN ANNE
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LYNN ANNE
Oct. 13, 2007
Flawless! Made these with 1 cup white whole wheat flour and the rest bread flour, everything else just as in the recipe. The rolls were light with delicious flavor and a light, crispy crust the first day...when we warmed them up on day 2 the crust was heavier and crunchier and they were even more heavenly. KEEPER!
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1 user found this review helpful
Flawless! Made these with 1 cup white whole wheat flour and the rest bread flour, everything...
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Reviewed on Mar. 8, 2008 by
Carolyn S
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Carolyn S
Mar. 8, 2008
Great recipe. I made these exactly as the recipe was written and they turned out really well. They were light on the inside and crunch on the outside - not doughy at all. Really easy to make too as there is not much forming.
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0 users found this review helpful
Great recipe. I made these exactly as the recipe was written and they turned out really well....
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Reviewed on Jan. 28, 2008 by gigi
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gigi
Jan. 28, 2008
These were so yummy! They didn't last long because the kids kept eating them. Super easy great recipe.
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0 users found this review helpful
These were so yummy! They didn't last long because the kids kept eating them. Super easy...
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Reviewed on Nov. 11, 2007 by
JJ
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JJ
Nov. 11, 2007
These are wonderful. The dough was easy to work with. They came out of the oven perfect!
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0 users found this review helpful
These are wonderful. The dough was easy to work with. They came out of the oven perfect!
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