FRENCH BREAD ROLLS TO DIE FOR

FRENCH BREAD ROLLS TO DIE FOR
"Crisp crust and chewy texture"

1-1/2 cups warm water (110 degrees)
1 tbsp. active dry yeast
2 tbsp. white sugar
2 tbsp. vegetable oil
1 tsp. salt
4 cups bread flour

In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, ½ cup at a time, until the dough has pulled away from the sides of the bowl. Turn out 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. Cover with damp cloth, and let rise in a warm place until doubled in volume, about an hour.

Deflate the dough, and turn it out on to a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2-inches apart. Cover the rolls with a damp cloth, and let rise until doubles in volume, about 40 minutes.
Meanwhile, preheat oven to 400 degrees.

Bake for 18-20 minutes in the preheated oven, or until golden brown.

Yield: 16 servings.