{"id":1290,"date":"2013-06-17T16:32:21","date_gmt":"2013-06-17T23:32:21","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1290"},"modified":"2013-11-19T15:55:59","modified_gmt":"2013-11-19T23:55:59","slug":"french-rolls","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1290","title":{"rendered":"French Rolls"},"content":{"rendered":"

\"\"<\/a>\"Blog4<\/a>
\nCrispy and crackly on the outside, soft and tender on the inside…that<\/em>, my fellow carb fiends, is a perfect French roll. Dip it in au jus, slather it with butter and pull it apart piece by piece, or make it into the perfect “Dagwood Sandwich”. Make large round balls of dough and bake your own bowls for chili or stew. Roll the dough out and cut it into strips for bread sticks. If you’re drooling right now, just think how I’m feeling; in five minutes my fragrant batch of rolls will be out of the oven.<\/p>\n

The recipe is very simple and basic, but it does rise twice before you form the rolls, so you’ll want to start these rolls when you aren’t in a hurry. One of the things I love most about baking French rolls is the noise they make when they’re cooling on the rack. They crackle and snap – beautiful music to my ears!<\/p>\n

To make them crispy you need to start preheating the oven (with a big pan of water on the bottom rack) while the formed rolls are rising. This moisture is what makes the flaky crusty goodness on the outside. Be very careful when you open the oven to put the rolls in. It’s unbelievably hot and steamy. WEAR OVEN MITTS!<\/p>\n

We had these a lot when I was young, usually used for “Dunka Dunka” sandwiches (aka: French Dips) or to accompany a salad. We always had them on Christmas Eve with cracked crab and a salad. Of course, they came in a plastic bag from the grocery store, and I thought they were just wonderful. I also thought Oreos and Jiffy muffins were great, so obviously it took me some time to develop a more sophisticated palate!<\/p>\n

Try making your own. I guarantee you will enjoy these much more than store bought, and you’ll have the added satisfaction of being able to pronounce all 6 ingredients used in the recipe!<\/p>\n

\n French Rolls<\/span><\/p>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
\n
Ingredients<\/div>\n