Saturday, December 29, 2012

French Bread Rolls {No Eggs, No Dairy!}

Happy Saturday!  Since I will not be posting Tuesday (because it is New Years!)  I am posting this recipe today instead.  This is one of my favorite go-to roll recipes.  They are naturally egg and dairy free and yield a soft, tender roll.  These can be made ahead and will keep for 2-3 days.  (I like to buy the big gallon-size twist tie bags to put my bread and rolls in.) They can also be frozen and reheated.  Perfect to serve as a sandwich roll or simply as a side dish dinner roll.

French Bread Rolls

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels.  The dough should be soft and smooth but still slightly tacky to the touch. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled, about an hour. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. (This is easily done by forming a cupping shape with your hand around the dough piece, the side of your hand in constant contact with your work surface, working in a circular motion to roll into a ball.)  Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.


9 comments:

  1. Do you use these for hamburger buns?

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  2. Thank you! I'm so happy to find an egg and dairy free recipe for buns. My 7 year old is allergic to eggs and dairy so having hamburgers can be difficult. I'm excited to try out this recipe! Also thank you for including instructions by hand! I'm staying at a home with minimal kitchen tools so I'm having to do everything the old fashioned way.

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    2. Good luck! I hope you love this recipe as much as we do.

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  3. These look great, but we can't do yeast, you wouldn't happen to have a recipe for hamburger buns like these but with out yeast would you?

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  4. I tried this recipe a couple of days ago and loved it. I am working on another batch now. This is going to be my go to hamburger buns when I have the time to make them. Thank you.

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