Tuesday, March 17, 2015

French Baguette Rolls

One of my favorite things to do in Paris, and in any small country village in France, is to walk into a bakery and buy a baguette. The aroma of a French Bakery is a unique experience on its own. We go to the market and buy ingredients to make a simple cheese, tomato and mustard sandwich with the baguette and have a picnic along a roadside in the country or on the Champs de Mars in Paris.
We have so many memories of baguettes and picnics in France.

This is a recipe for the same baguette taste in a simple roll. I can recreate that memorable sandwich with these rolls.

French Baguette Rolls

Here's what you'll need:
Preheat the oven to 450 degrees.
1 - 9" well oiled Pie Pan

1 1/2 tsp fresh dry active yeast
2 TBS Honey
1 1/2 C Warm Water, divided
3 1/2 C Olive Oil
2 tsp Salt

In a large mixing bowl:
1/2 C Warm Water
Mix together and allow to rest for 5 minutes. (if the yeast is not fresh, the mixture will not froth like it should)

Remaining Cup of Warm Water
Mix with your hands to create a smooth dough.
Cover the bowl with plastic wrap and allow to rise at room temperature for 45 minutes.

Divide the dough into 7 banks, arrange them in the pie pan.
Allow them to rise again for 25 minutes.

Spritz them with water.
Bake 15 - 18 minutes. They should be golden brown.

Peace in the Kitchen!

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