February 27, 2012

French Rolls

Although these rolls used yeast, which is a little intimidating to me, the use of a food processor made them relatively easy.

2 1/2 cups of all purpose flour
1 teaspoon sugar
1 teaspoon salt (I added rosemary salt for extra flavor.)
1 pkg. fast-acting yeast
1 egg white, beaten
Poppy seeds, sesame seed, or crushed rosemary for topping

Combine flour, sugar, salt, and yeast in a food processor using the metal blade; process for 5 seconds.
With the machine running, pour hot water though the feed tube; continue processing until a dough ball forms.  Process for an additional minute.

Place dough into a large greased bowl.  Cover.  Allow to rise in a warm place until it is double in size.

Grease a large cookie sheet.  Punch dough down.  Divide into 12 even pieces; shape into balls.  Place on cookie sheet, and allow to rise until double in size.

Heat oven to 425 degrees.
Brush rolls with egg whites, and sprinkle with rosemary, poppy seeds, or sesame seeds.

Bake for 20 minutes or until light brown. 

My rolls were an excellent accompaniment to Crock Pot Thai Chicken. Pin It

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