Ingredients
6 cups unbleached all-purpose flour; more as-needed
2 Tbs. melted clarified butter, store-bought ghee, or light olive oil; more for greasing the rising bowl and plastic wrap
1 package (2-1/4 tsp.) active-dry yeast
2 tsp. sugar, plus a pinch for the yeast
2 cups lukewarm water (about 70F)
1-1/4 oz. (1/2 cup) dry nonfat milk
Scant 1 Tbs. table salt
A few grinds of black pepper (optional)
About 1 cup medium rye flour (optional; use all-purpose flour as a substitute) for dusting
Yellow cornmeal (preferably medium ground) for the bakers peel or baking sheets
Coarse salt for sprinkling
Fine Cooking
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2 Tbs. melted clarified butter, store-bought ghee, or light olive oil; more for greasing the rising bowl and plastic wrap
1 package (2-1/4 tsp.) active-dry yeast
2 tsp. sugar, plus a pinch for the yeast
2 cups lukewarm water (about 70F)
1-1/4 oz. (1/2 cup) dry nonfat milk
Scant 1 Tbs. table salt
A few grinds of black pepper (optional)
About 1 cup medium rye flour (optional; use all-purpose flour as a substitute) for dusting
Yellow cornmeal (preferably medium ground) for the bakers peel or baking sheets
Coarse salt for sprinkling
Description
Fresh From The Oven, French Bread Rolls Are Light And Airy On The Inside, Crisp And Crackly On The Outside. Though Baking These Is A Bit Of A Project, It Can Be Done In Stages. Plus, The Rolls freeze Well And Reheat Beautifully.Yields 12 Rolls.
Fine Cooking
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