I made these rolls and they are great. Easy to make easy to double the recipe.

FRENCH BREAD ROLLS

YIELD: 12

TOTAL TIME 2 HOURS 45 MINUTES

PREP TIME 25 MINUTES

BAKE TIME 15 – 17

INGREDIENTS:

• 355 g warm water
• 9 g ADY
• 24 g granulated sugar or 42 g honey
• 27 g vegetable oil or other neutral-flavored oil (olive oil will work, too)
• 7 g salt
• 420 g to 480 all-purpose flour, more or less

Directions

1. Preheat oven to 200°F degrees, upon reaching temperature turn oven off.
2. 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.
3. Add 240 g flour and mix with the paddle attachment and mix in salt. Add in 27 g oil. Add flour 60 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
4. The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
5. Lightly flour a clean surface on the table/ counter. Form into a large ball.
6. Spray a clear 8-quart Cambro container/ bowl with non-stick 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 has doubled its size.
7. Remove dough from oven and lightly punch down turn out onto a lightly greased countertop.
8. Divide the dough out into 77-78 g pieces and form the dough into round balls
9. Place the dough on a 9X13 inch or ¼ size rimmed baking sheet sprayed with food release spray, place dough balls about ½ to 1 inch apart 4 across by 6 down
10. Cover the rolls with a lightly greased plastic wrap. Caution: make sure the plastic wrap is not pinned under the baking sheet let the plastic wrap hang freely over the sides to fully cover the rolls but not hinder their rise.
11. Allow the rolls to rise until doubled in size about 45 minutes to an hour.
12. Preheat oven to 400 degrees. Bake 15 to 17 minutes until lightly brown and cooked through internal temp 190°F
13. Bush with butter and cool on cooling rack for soft chewy crust.