French Bread Rolls

I found this recipe a couple days ago on Mommy's Kitchen and I knew that I had to try them. Tina at Mommy's kitchen makes some really yummy recipes so go check her blog out if you need some good recipes. I got my corndog recipe from her and it was amazing!! Anyway, We were having Pasta monday night and instead of going to the store and buying french bread I decided to make these. They turned out so good. They tasted so similar to french bread!! They were a hit by my famiy!! If you need french bread I recommend trying these babies out!!

Don't those look yummy!!

French Bread Rolls

1 1/2 cups warm water(110 degrees F/45 degrees C)
1 T instant yeast or active dry yeast
2 T. sugar
2T. oil
1 tsp. salt
2 cups BREAD FLOUR
2 cups white or wheat flour

If using active yeast~stir together warm water, yeast, and sugar and let stand until creamy and bubbly, about ten minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Mix well. Stir in the remaining flour,1/2 cup at a time, until the dough has pulled aways from the sides of the bowl. Turn onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat the dough with oil. Cover with a damp cloth and let rise until double in size, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 15-16 equal pieces, and form into round balls. Place on a greased cookie sheet at least 2 inches apart. Cover with a damp towel and let rise until doubled again, about 40 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 15-20 minutes or until golden brown.

If using the instant yeast~mix the yeast with one cup of the flour and set aside. In your mixing bowl combine the water, sugar, oil, salt and 2 cups of the flour, mix until well combined. Add the cup of flour with the yeast and mix for two minutes. Then add the remaining flour, 1/2 cup at a time until the dough pulls aways from the bowl. Turn onto a lightly floured surface and knead until smooth and elastic,about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat dough with the oil. Cover with a damp towel/cloth and let raise until double in size, about 1 hour. Deflate the dough and turn it onto a lightly floured surface. Divide the dough into 15-16 equal pieces and form into round balls. Place on a lightly greased baking sheet at least 2 inches apart. Cover the rolls with the damp cloth and let raise until double in size, about 40 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 15-20 minutes, or until golden brown.

*mine took about 15 minutes and they were done cooking
*the original recipe said to use active dry yeast but I used instant and they worked out great