With a kick, veggie burgers! Although neither my husband nor I are vegetarians, we are attempting to reduce our consumption of poultry and beef due to its high cost. Here, lentils work well since they are delicious, convenient, and quite affordable. Instead of mayo, substitute pieces of tomato, onion, ketchup, and avocado on large buns.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 16 |
| Yield: | 16 rolls |
Ingredients
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons white sugar
- 1 tablespoon active dry yeast
- 4 cups bread flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Instructions
- Stir together warm water, sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes.
- Add 2 cups flour, oil, and salt to the yeast mixture. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Lightly grease 2 baking sheets; place rolls on prepared sheets at least 2 inches apart and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until golden brown, about 18 to 20 minutes.
Reviews
Delish and easy!
I halved the recipe I didn’t need 16 rolls. They turned out nice and are tasty. I will use this recipe again.
Excellent recipe. Though I think the tempature and cooking time needs nudging.
Kneaded with mixer/dough hook. Followed other instructions, except baked for 15-18 minutes. Made 26 rolls. Did not need a floured surface. salted and added sesame seeds. Prepared for french meal with gourmet group.
Seasoned cook and baker. These looked amazing until they were baked then they flattened a bit. I lowered the oven to 390 as it was convection but still too long. The taste was not that of a roll ‘to die for’ for sure! I will not make these again.
Thank you so much!
I bake bread at least once a week and loved this recipe. We have used then as hamburger rolls, deli sandwich rolls, and just to snack on. Easy and great results. I do bake for a bit less than 18 minutes.
Great base line recipe. Also great for beginners.
Oh my goodness fresh out of the oven, slap some butter on there. Oh so good.
I used an egg wash on some of mine and also olive oil with rosemary on some, they came out super soft! I didn’t use all the dough so I wrapped it tightly in oiled cling film in the fridge and baked the next day. I think I was too inpatient waiting for the dough to rise out of the fridge the next day so they weren’t as airy as the first batch but still delicious
The title is CORRECT!!! I made them and even vacuum sealed and froze them. Bread rolls were soft and fresh. I also used this recipe to make pizza crust. I didn’t wait for the extra 40 minutes for the dough to rise. I cut it in thirds and made three pizzas. I have made many pizzas with different crust recipes and this is hands down the best pizza crust. It makes a nice thick (but not too thick crust).
I made these and didn’t change anything in the recipe, except i added grated cheese mixed with sweet condensed milk (it’s common here so don’t judge the mix) and it’s so good!! The bread itself is plain but the filling is creamy and sweet. Also made some filled with spicy canned tuna. Ended up cooking it a bit longer in the oven because the color was still too pale. It’s so good and easy i’ll keep using this recipe for years to come. Thank you!!
I have made my own bread for 40 years. This is a good recipe.
Really enjoy this simple recipe. Hand kneading gives excellent results! Made 4 times in 3 weeks.
I have tried a few other recipes which turned out like scones….these rolls were light, fluffy and perfect
So good!! I used a multi-grain bread flour. Havr made a couple of times. Winner!
patience is key with this recipe
used my bread maker to get it going. They are very tasty. I think I will be doing these weekly for work lunches!!!
This is by far the best French bread recipe I’ve ever found. Perfect!
I’ve never made bread this good! I had some wholemeal bread-flour, which I used for this recipe. The dough started coming together by the time I added 350g (third portion of the 2cups)- so I went with gut instinct and stopped adding more flour otherwise it would have been a very dry dough. The result: super crusty wholemeal rolls with a lovely subtle sweet aftertaste. Will be making this again but using white flour just to try to see the difference in results.
They are very easy to make, and my family loved them! Put salt on them before baking, as well as some whipped egg whites. Also, grab another baking sheet, and put a few ice cubes on it and place it below the bread while baking to get french bread! I love this recipe, it’s my favorite try it!