|Bread Rolls and French Sticks|
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1kg of flour is enough for 14 - 16 small rolls or six or seven French Sticks.
Use the same proving method as for the loaves. Slash the rolls or French Sticks with a sharp knife and leave to rise, the cuts will open up with the rising of the dough.
Brush with egg wash and sprinkle with sesame or poppy seeds as desired.
Bake for 30 - 35 minutes at 200-210°C, but turn the oven down if they are getting too dark.
Spread on wire racks to cool.
Excess rolls can be put into plastic bags and frozen.
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