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Sunday, July 12, 2009

White or Wheat French Bread Rolls

1 1/2 cups warm water
(110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 cups bread flour
2 cups whole wheat or all purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Freezer Rolls:

after forming the rolls they could quickly be flash frozen to use another day. That way you do not have to bake up all of them if you do not plan on eating them all. This is done by placing the formed rolls that you are not going to bake on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes. Remove and place each roll into a large freezer bag. Label and date. To use rolls remove from freezer let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.

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