Bready or Not: French Rolls Mixed in the Bread Machine
Classic, crusty French rolls are easy to make with the help of a bread machine! Makes about 12 dinner-size rolls. Modified from Making Artisan Breads in the Bread Machine by Michelle Anderson.
Course: Bread, Side Dish
Cuisine: French
Keyword: yeast bread
Servings: 12rolls
Author: Beth Cato
Equipment
bread machine
kitchen scale
plastic wrap
parchment paper
basting brush
Ingredients
Starter (make 12 to 18 hours ahead)
1 1/4cupsbread flour
1/4cupwhole wheat flour
3/4cuplukewarm water 100-110-degrees F
1/8teaspoonactive dry yeast
Dough
3/4cuplukewarm water 100-110-degrees F
1 3/4teaspoonsea salt
3cupsbread flour plus more for work surface
1/2teaspoonactive dry yeast
nonstick spray or olive oil
Finish
1large egg
1Tablespoonwater
Instructions
Make the starter
In the bucket of a bread machine or in a separate pitcher, stir together all of the starter ingredients until combined. Cover the top with plastic wrap and let set to rise at room temperature for 12 to 18 hours.
Make the dough
If the starter didn't rise in the bread machine, place it there now and add the additional water, salt, flour, and yeast. Start the dough cycle.
Once the full cycle is done, apply nonstick spray or olive oil in a large bowl. Gather the dough into a ball and place it in the bowl, flipping it to completely coat. Cover with plastic wrap and let rise until it doubles, about an hour. Prepare one or two large baking sheets with parchment paper.
Weigh the dough and then turn it out in a lightly floured work space. Determine the desired size of rolls; for standard dinner-sized ones, twelve is ideal. Divide the dough accordingly, forming into balls by tucking the lumpier bits and seams underneath. Fill a saucer with water to dab fingertips to make smoothing the dough easier. Space rolls out on prepared pan(s). Lightly cover with plastic wrap.
Let rolls rise about 45 minutes. They should puff up. Preheat oven at 450-degrees.
Make the egg wash
Whisk together the egg and water. Remove and discard plastic wrap from rolls. Brush egg wash over the rolls.
Bake until golden brown, about 12 to 15 minutes. Rolls should sound hollow when tapped. They are best eaten hot the day they are made, but if frozen promptly, they will reheat later for same-day eating and still taste delicious!