French Bread Rolls
(12 big ones)
1 1/2 cups warm water
1 T active dry yeast
2 T sugar
2 T canola oil
1 t salt
4 cups flour
In the bowl of a mixer, combine warm water, sugar and yeast and let proof for 3-5 minutes. Add oil, salt and 2 cups of the flour. Begin mixing and slowly add the rest of the flour. You may not need it all! Watch the dough, it should clean the sides of the bowl but still be soft and smooth but still slightly tacky to the touch.
Knead the dough for 5 minutes if using a stand mixer or 8-10 minutes if kneading by hand. Lightly spray a large bowl with cooking spray and place the dough in it. Cover loosely with plastic wrap slightly sprayed with cooking spray. Let the dough rise until double (about 1 hour).
Punch down the dough and turn it onto a lightly greased surface. Divide the dough into 12 equal parts. shape them into balls and place on a lightly greased baking sheet. Cover the rolls with lightly greased plastic wrap. Be sure to cover the rolls loosely so the plastic wrap doesn't flatten the rolls as they rise. Let the rolls rise until almost double, about 45 minutes.
Heat oven to 400 degrees. Bake rolls for 12-14 minutes until lightly browned and cooked through.
