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Crusty French Rolls

By: Donna Washburn, Heather Butt

"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."

Rate/Review | Read Reviews (40)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

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

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.