I found this recipe at Butterwithasideofbread and Jamiecooksitup. I made it into rolls for my French Dip Sandwiches.
(You can see French Dip Sandwiches Crock Pot Style Here.
French Bread Rolls/Rolls for French Dip
Yeast
Using a measuring cup add the following and set aside until bubbly.
*1/3 cup warm Water, 102* F.-105*F.
*1 tablespoon Yeast
*Pinch of Sugar, food for the yeast
In mixing bowl:
*2 tablespoons Butter Flavored Crisco
*2 tablespoons Sugar
*1/2 tablespoon Sea Salt
*1 cup Boiling Water
Stir until Shortening is melted, then add:
*1 cup Cold Water, to cool the above
*2 cups Bread Flour, to coat shortening before adding Yeast
Mix until smooth in texture, and then add:
*2-3 more or less cups of Bread Flour
**1 Egg, for basting/egg wash
Directions:
In a stand mixer on medium speed, with a dough hook, follow and add the above ingredients (except the egg) and mix for 8-10 minutes or knead by hand until smooth but still has a slightly sticky texture.
Cover Kneaded Bread with slightly damp cloth or plastic wrap and let raise 1 hour. Then divide and roll out dough into rectangular shape (mine were more round but rectangular shape would be better) and cut into 6-8 large rolls. (Mine weighed around 6.5 ounces)
Press or roll out each individual roll into a rectangle shape and fold twice length wise into the center of the dough and fold again twice open ends into the center. See pictures below.
Place each roll on a greased Baking Sheet Pan. (I used a Pizza Pan I had with holes in the bottom for a crisper crust.)
Then cut three slits/cuts on the top of each roll.
**Now, in a small bowl, whisk **1 Egg in a bowl to make an egg wash and baste or brush the egg wash on each roll.
Pre-heat oven to 170*F and put rolls in the oven for 12 minutes for proofing and then raise the oven temperature to 400*F. (Rolls remain the oven the whole time of proofing and baking.) and bake another 10-12 minutes. Then turn down the temperature in the oven to 350* and bake another 5-8 minutes. The internal temperature of bread/roll is 190*F. when it is done.
Remove rolls from oven and allow to cool before slicing. See the link for making the meat for French dip Sandwiches.
You can all so Freeze the rolls after baking and letting them cool. I like to double bag the rolls/bread in a bread plastic bag and then in a resealable freezer gallon size bag.
Enjoy!
Lindy
