Petit French Rolls (Crispy Crust but Light and Fluffy Inside)
I wanted to make bread that was easy for children to eat, but looked rather smart, so I thought up this recipe for an easy to make soft French style bread that used a bread machine. My children love it, and I serve it often at dinners and gatherings.
This is a rather most dough that's a bit hard to handle, so if it is too sticky please flour your work surface with extra flour. To slash the loaves, hold your knife at an angle and make a shallow cut towards you, and the cuts should open up nicely. Use a very sharp knife or a razor blade! Make sure not to let the dough dry out! Recipe by Toiroiro
Petit French Rolls (Crispy Crust but Light and Fluffy Inside)
I wanted to make bread that was easy for children to eat, but looked rather smart, so I thought up this recipe for an easy to make soft French style bread that used a bread machine. My children love it, and I serve it often at dinners and gatherings.
This is a rather most dough that's a bit hard to handle, so if it is too sticky please flour your work surface with extra flour. To slash the loaves, hold your knife at an angle and make a shallow cut towards you, and the cuts should open up nicely. Use a very sharp knife or a razor blade! Make sure not to let the dough dry out! Recipe by Toiroiro
Open in Cookpad AppSteps
- 1
Put the ★ ingredients in a bread machine in the order listed. Use the "dough only" program up to the end of the 1st rising.
- 2
Take the dough out, divide into 8 portions, and round off each. Cover with a tightly wrung out moistened kitchen towel, and leave to rest for 10 minutes.
- 3
Deflate the dough lightly, round off each piece again and line them up on a baking sheet. Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.
- 4
Preheat the oven to 250°C. Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
- 5
Use a moistened, very sharp knife held at an angle to make a slash in the middle of each roll, drawing the blade towards you. Don't make the cut too deep.
- 6
Put some room temperature butter in a plastic bag, cut off a corner and squeeze some butter in the slashes on the rolls.
- 7
This butter is salted. Since the dough itself has very little salt, salted butter used here makes it taste just about right. Do Step 6 rapidly.
- 8
When the oven has heated up all the way, mist the rolls generously. Turn the oven temperature down to 210°C and bake the rolls for 20 minutes.
- 9
Cool the baked rolls on a cooling rack.
- 10
The outside is thin and crispy, and the slashes have opened up very nicely! This are smart looking rolls!
- 11
If you slice through one with a bread knife, the crumb is so soft and light! It's easy for children to eat, and the more you chew on it the more flavorful it gets. It's ideal as a dinner roll!
- 12
They get a bit wrinkly when cold, so mist them lightly and warm them up in a toaster oven to revive the crispy crust!
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