French Bread Rolls (4 large or 8 small rolls)

 

Ingredients 

3/4 C. warm tap water

1 1/2 tsp. active dry yeast

2 tsp. sugar

1 T. vegetable oil

1/2 tsp. salt

1 1/2 - 1 3/4 C. all purpose flour

1 T. salted butter, melted

spray bottle with water in it

Instructions

Combine the water, yeast and sugar.  Let proof for 5-6 minutes, until foamy.  Add the oil, salt and 1 1/2 C. of flour.  Begin combining the ingredients until the dough starts to come together.  Add additional flour, if needed, to form a soft dough.  Turn the dough out onto a lightly floured surface and knead for 3 minutes.  Slightly oil a bowl and place the dough in the bowl, turning to coat in the oil.  Cover with a towel that has been dampened with warm water.  Allow to rise for 1 hour, until doubled in size.  Punch down the dough and turn back out onto a lightly floured surface and knead for 1 minute.  Divide the dough into 4 or 8 equal pieces and roll into a ball.  Place on a baking sheet 4" apart for large rolls or 2" apart for smaller rolls.  Brush each roll with melted butter.  Allow to rest for 35-40 minutes.  Bake in a 400 degree oven for 18-20 minutes.  Halfway through the baking time open the oven and spritz the rolls a couple of times with water.  If you don't have a spray bottle, just splash some water over them using your fingers.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen