French Rolls
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Work in the lard or butter into the dough.
Let the dough stand in a cool place for 4 hours.
Knead the dough again and let it rest for another 3 hours.
Shape and bake
Roll out pieces of the dough into round cakes, folding them over in the center.
Let the rolls rise for 1 hour.
Bake in a hot oven at 400°F (200°C) for about 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lard or butter
- Adds fat that tenderizes the crumb and gives the rolls a richer flavor.
The step that matters
Letting the dough rest and rise before baking. Resting lets gluten relax so the dough shapes easily, and the final rise lets yeast gas expand the rolls before the oven sets their structure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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