French dinner rolls – Copyright Coquere
French dinner rolls have a classic shape and a crunchy crust. They taste lovely
French dinner rolls
French dinner rolls have a classic shape and a crunchy crust. They taste lovely, and are well suited for breakfast, for lunch, on picnic or as an accessory for soups, casseroles or other types of dinner. They are usually made only with fine flour. This makes French dinner rolls easy, but not so filling. If you change 30 % fine flour with 30 % coarse flour, you still get relatively light French dinner rolls. You will then have dinner rolls that contain much more fibres, nutrition and that saturate much more. You can experiment with both lesser and more coarse flour, and bake them with the coarseness you want. The recipe gives 6-8 French dinner rolls depending on the size you prefer.
Ingredients
500 g spelled flour
3.5 dl water
4 g dry yeast
1 tsp salt (8 g)
1 tsp sugar (6 g)
Alternatively coarser dinner rolls
350 g spelled flour
150 g whole grain spelled flour
Directions
- Start by heating the water to 40 degrees.
- Add sugar and whisk this until it has dissolved. Include dry yeast stir together. Set aside for approx. 10 minutes so the yeast is can be activated, pour it into a baking bowl, or into a baking machine.
- Pour in the dry ingredients. Let the machine run on low speed for 10 minutes, or knead by hand for at least 15 minutes. If you use a machine, scrape down the edges, and at the bottom of the bowl, when you have come halfway into the kneading.
- Put some oil in a bowl and put the dough in it. Turn it around to get oil around the entire dough. Cover the bowl and let raise for 45-60 minutes, or until the dough has doubled in size.
- Then turn the dough on to a surface that you already have sprinkled with flour. Knead the dough by hand for 2-3 minutes, use more flour on if it gets too sticky.
- Place it back in the bowl with new oil. Set to rise for the second time for 30 minutes.
- Turn the dough over to the baking surface again with presprinkled flour. Knead for 2-3 minutes, then divide the dough into 6 or 8 equal pieces. If you do not want to eyeball it, weigh the dough, and each piece based on 6 or 8 French dinner rolls. Roll each piece into a bun, let them rest on the baking surface under a kitchen towel for 15 minutes.
- Then roll them with a light hand, to get an oval shape. Put on a suitable baking tray with parchment paper, or tray you have lubricated well. Sprinkle lightly over some flour and cover with a kitchen towel. Let them rise for 30 minutes.
- When they have proofed, it is important that you make a lengthwise cut with a sharp knife. The cut should be slightly below the top and go from end to end. Make a cut that is 4-5 millimetres deep. This is mainly done for the rolls to rise in the oven and become airy. In addition, it gives them the classic looks.
- Before putting the French dinner rolls in the oven, use a spray bottle with clean water, spray lightly over them.
- Insert them into the oven and spray a little water inside the oven. The water is important to get the nice and typical crispy crust. See link at the bottom of the recipe for the particularly interested.
Baking:
Pre-heated oven to 240 C. In addition, you must have inserted a small refractory bowl of water at the bottom of the oven. When inserting the French dinner rolls, lower the temperature to 220 C. Bake for 16-20 minutes, depending on your oven, until they are golden brown.
Allergy: Gluten. Lactose -free. Moderate FODMAP if you use spelled flour
Read about yeast and the different types of yeast: Yeast
The health benefits and nutrition value of spelt or spelled flour: Spelt benefits
Spelled Flour: What is it: Spelt facts
Baking science for the cooking nerd. Scientific article on why steam is important for developing the baking crust so that it becomes crispy and get nice colour. Somewhat extensive and complex article: Baking science
More baking science for cooking nerds. The science behind bread baking in general. Slightly extensive article: Bread science