French Bread Rolls (Bread Machine)
Ever since I got my little bread machine, I’ve been experimenting and trying to perfect different breads. One success story is my french bread rolls! I make these incredible rolls at least once a week. The basis for the recipe that I use came from the King Arthur Flour site.
Servings: 12 servings
Calories: 189kcal
Ingredients
For the Starter:
- 3/4 cup plus 1 Tablespoon (4-ounces) bread flour
- 1/2 cup (4-ounces) filtered water
- 1/8 teaspoon bread machine yeast
For the Rolls:
- All of the starter
- 1 cup (8-ounces) filtered water
- 1-1/2 teaspoons Kosher salt
- 3 cups (15-ounces) bread flour
- 1 teaspoon bread machine yeast
Instructions
Starter
- Combine all ingredients in a small bowl; stir until combined. Cover with plastic wrap; let sit at room temperature for 14 to 18 hours.
Rolls
- Add the starter, water, salt, bread flour and yeast to the pan of the bread machine. Program the machine for the dough cycle, and press start. When the dough cycle has finished, transfer the dough to a floured surface. Using either a pizza cutter or a dough scrapper, cut the dough into 2 to 2.25-ounce pieces. Form each piece into a ball and place on parchment lined baking sheet. Using floured fingertips, flatten each piece until it is about 1/2-inch thick. Allow to rise, covered with a baking sheet, in a warm place* until tripled in size, about 3 hours.
- Preheat oven to 400°F. Bake 20 minutes, or until golden brown. Remove from oven; transfer to wire rack to cool.
- Yield 15 french bread rolls.
Notes
*To create the perfect environment for rising, turn on electric oven for 1 minute and 45 seconds.
Nutrition
Calories: 189kcal | Carbohydrates: 37g | Protein: 6g | Sodium: 98mg | Potassium: 56mg | Fiber: 1g | Calcium: 8mg | Iron: 0.5mg