FRENCH BREAD ROLLS
YIELD: 12 ROLLS
- Stand mixer
- digital scale
- mixing bowls
- proofing Bucket
- 1 1/2 cups warm water
- 1 tablespoon instant or active dry yeast
- 2 tablespoons granulated sugar or honey
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 420-480 grams bread flour
- Combine the water, sugar or honey, and yeast in the bowl of stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
- Add 420 g bread flour and mix with the dough hook and mix in salt. Add in 2 tbsp oil. Add bread flour 30 g at a time until a shaggy ball forms, continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 4-5 minutes in a stand mixer.
- The dough should be soft and smooth but still slightly tacky to the touch. After five minutes of kneading, stop the mixer.
- Lightly flour a clean surface on the countertop. Form dough into a large ball.
- Spray a clear 8-quart Cambro container/ bowl with food release/ cooking spray. Place dough in the container, cover with a damp flour sack cloth and transfer to oven. Allow the dough to rise in warm oven for about 45-60 mins or until dough has doubled in bulk.
- Remove dough from the container and lightly punch down. Turn out onto a lightly greased countertop.
- Divide the dough out into 77-80 g pieces and form the dough into round balls.
- Place the dough on a 9X13 inch or ¼ size rimmed baking sheet sprayed with food release spray, place dough balls about ½” inch apart 3 across by 4 down.
- Cover the rolls, with a damp flour sack cloth. Caution: make sure the cloth is not pinned under the baking sheet let the cloth hang freely over the sides to fully cover the rolls but not hinder their rise.
- Allow the rolls to rise until doubled in size about 45 minutes to an hour.
- Preheat oven to 400 degrees. Bake 14 to 17 minutes until lightly brown and cooked through. Internal temp 190°F
- Bush with butter and cool on cooling rack for soft chewy crust.