French Bread Rolls

French Bread Rolls
Photo by Steve Hunter


  • Yellow cornmeal (preferably medium ground) for the baker’s peel or baking sheets
  • 2 Tbs. melted clarified butter, store-bought ghee, or light olive oil; more for greasing the rising bowl and plastic wrap
  • 1-¼ oz. (½ cup) dry nonfat milk
  • About 1 cup medium rye flour (optional; use all-purpose flour as a substitute) for dusting
  • Scant 1 Tbs. table salt
  • 6 cups unbleached all-purpose flour; more as-needed
  • 1 package (2-¼ tsp.) active-dry yeast
  • + 4 more ingredients
    • Coarse salt for sprinkling
    • A few grinds of black pepper (optional)
    • 2 cups lukewarm water (about 70°F)
    • 2 tsp. sugar, plus a pinch for the yeast

Sift the flour into a medium bowl; set aside. Brush some melted clarified butter on the interior of a large (5-qt.) bowl and one side of a piece of plastic wrap large enough to cover the bowl; set aside. In a small bowl, stir the yeast and a pinch of sugar into 1/2 cup of the lukewarm water unti...

View full recipe at Fine Cooking


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