FRENCH ROLLS
These classic French rolls are light, airy, and perfect for any occasion. The recipe uses a simple dough enriched with butter, sugar, and egg, creating a tender and flavorful roll. Enjoy them warm from the oven with butter and jam, or use them for sandwiches.
Ingredients
- 2 1/4 teaspoons Active dry yeast (Quantity estimated (not specified in original recipe))
- 1/4 cup Warm water (Quantity estimated (not specified in original recipe))
- 1/4 cup Granulated sugar
- 1/4 cup Butter
- 1 whole Egg
- 1 whole Egg yolk
- 1/4 teaspoon Mace (or lemon zest) (Originally mace or lemon peel. Substituted with mace for modern preference. Lemon zest can be used as an alternative.)
- 3 cups All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 whole Egg (For egg wash)
Instructions
- 1In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until foamy. This activates the yeast.
- 2In a large bowl, add the butter, egg, egg yolk, and mace (or lemon zest) to the yeast mixture. Mix well.
- 3Gradually add the flour and salt to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable. Add more flour, a tablespoon at a time, if needed.
- 4Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Form the dough into rolls of your desired shape and size.
- 5Place the rolls on a baking sheet lined with parchment paper. Let them rise in a warm place for about 30 minutes, or until doubled in size.
- 6Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg.
- 7Bake for 20-25 minutes, or until golden brown. Serve warm.