French Bread Dinner Roll Recipe

Method

Making the Dough

1. In the bowl of a stand mixer, combine the flour and yeast. Using the dough hook, mix the two on low speed for 30 seconds.
2. Leave the mixer running on low and add the sat and ½ of the warm water. Mix on low speed for about 1-2 minutes or until the flour starts to absorb the water. Continue to add 1-2 Tablespoons of water at a time until the dough starts to form a ball on the dough hook. You won’t use all the water at this point.
3. Mix on low speed for another 2-3 minutes, adding 1 Tablespoon of water at a time. This gives the flour time to absorb the liquid before additions so you achieve a good dough hydration. Once the dough has picked up all the loose flour from the sides of the bowl, take it off of the dough hook and place the dough in the bottom of the bowl.
4. Lower the dough hook again and knead on low medium speed for a few minutes. What you are looking for is for the dough to stick to the bottom of the bowl just slightly. The size I go for is about half dollar coin size or slightly bigger than a golf ball. You can add a little more water at a time (teaspoons, not tablespoons) until that occurs. Give the dough a good 3-5 minutes before adding more water.
5. Knead the dough on low medium for about 5 minutes. The dough should feel tacky, and it might stick to your fingers a bit, but it shouldn’t be overly sticky.

First ProveProof

6. Room Temperature: Form the dough into a ball and place it in a deep bowl covered with a kitchen towel and let it proof on the counter until it doubles in size. This can take anywhere from 30 minutes to 90 minutes depending on the temperature of the dough and the room. Ninja Combi (or any appliance with a proof setting): Place the dough in the bottom of the Combi pan (no oil) and slide the pan into the lower level. Close the door and set the function to proof. The temperature should be 35°C95°F and the time will be between 30-45 minutes. Remove the dough when it has doubled in size.

Shaping the Rolls

7. Once the dough has doubled in size, form it into a ball again and cut the ball of dough in half. Separate each half into three equal sizes. They should be about 55 g2 ounces each. You can weigh them if you want all the rolls to be the same size.
8. Take each piece of dough and form into a ball and shape it so you create tension on the top of the roll. This is very hard to explain in words so if you are unsure how to do it, please watch the short video in the recipe article.

   Our tip Put the piece on a bare, unfloured patch of worktop, cup your hand over it and roll it in small, quick circles. The slight grip of the worktop pulls the top smooth and tight.

9. Place each formed roll on a parchment-lined baking tray. If you use the Ninja Combi to proof and bake the rolls, place the parchment on the crisping tray that fits inside the Combi Pan. Place 60 ml¼ cup of water into the Combi pan and place the crisping tray on top.

Second ProveProof

10. Room Temperature: Dust the tops of the rolls with a little bit of flour and cover loosely with plastic wrap or a bag to prevent them from drying out. ProveProof at room temperature until they double in size. This can take 30-60 minutes or even longer if your house is cold. Ninja Combi (or any appliance with a proof setting): Place the pan with the rolls into the Ninja Combi and select the proof function. Set the temperature to 35°C95°F and the time to 30 minutes. In my experience, the rolls will double in size in 30 minutes.

    Our tip Press one gently with a floured fingertip: if the dent fills back slowly, they're ready. If it springs straight back, give them a little longer.

Baking the French Bread Rolls

11. Oven Directions: preheat the oven to 220°C425°F. Once preheated place the tray of rolls into the oven and bake at 220°C425°F for 20-22 minutes or until golden brown. The internal temperature should read 88°C190°F if you want to measure that with an instant-read thermometer. Ninja Combi Directions: Once the rolls have finished proofing, select the Combi crisp function and set the temperature to 190°C375°F and the time to 15 minutes. Press start. *if you haven’t done so before, add 60 ml¼ cup of water to the bottom of the Combi pan.
12. When the rolls have finished baking, remove them from the tray and allow them to cool on a cooling rack for at least 15 minutes before cutting and serving. Enjoy!

Tips from The Salted Pepper

Yield: 6 Rolls

For 12 Rolls, double all the ingredients, and the baking time stays the same.

When using Active Dry Yeast, proof/bloom it first in 1-2 Tablespoons of warm water and add it when you add the first addition of water.

If it is your first time making dough for bread OR if you do not have a stand mixer, please read through the entire post for tips and step-by-step photos of the process.