These French Bread rolls added some fun to our Canadian Thanksgiving table, so I thought I'd share them for our American readers today.
- 2 tablespoons sugar
- 2 tablespoons cooking oil
- 2 teaspoons salt
- 2 cups hot tap water
- 4 - 4 1/2 cups unbleached flour, white - can use half whole wheat or multigrain *
- 2 tablespoons instant yeast
- 1 egg white, beaten ( for egg wash)
- short cinnamon stick or pretzel pieces for stems (to be inserted after baking)
- Put sugar, oil, salt and hot water in a mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.
- Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with a dinner plate or tea towel and plastic bag.
- Let rise until double, about 1/2 hour. Line 2 baking sheets with parchment paper.
- With greased hands, take a handful at a time and, using thumb and forefinger, pinch off balls, the size of a small orange.
- With a sharp serrated knife, gently score each bun using an arched flex, so as not to flatten bun. Dip end of wooden spoon in flour and poke a hole in the center of each bun. Cover lightly with tea towel and plastic bag.
- Let rise about 30 - 45 minutes. Re-poke the holes and brush with egg wash.
- Bake in pre-heated oven at 400°F oven for 18-20 minutes, or until golden.
- Insert stems while still hot and allow buns to cool on wire rack. Yields 20 - 24 rolls