Shape French Bread Rolls with a Pinch
Forming round or oval rolls is quick and easy once you get the hang of it
with Lauren Groveman
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Cooking teacher, author, and TV host Lauren Groveman thinks her French bread rolls are a perfect example of something that even good cooks expect to get only from a restaurant kitchen or fine bakery. In reality, they're easy to make at home, and, with this video tip, easy to shape to look professional. The secret is pinching the dough into shape, then letting the rolls rise on a floured towel before baking.
For the recipe and complete instructions for making these crisp and light bread treats, see Lauren's article, "Crusty French Bread Rolls," in the December 2001/January 2002 issue of Fine Cooking (#48).
When the rolls have risen and are ready to go into the oven, Lauren snips them to release steam during baking. Learn how by clicking here.
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