French Bread Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
1 In a large bowl, warm water, yeast and sugar. Let stand until creamy, about 10 minutes.
2 In a large bowl, combine the yeast mixture with the oil, salt and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into rounds. Place the rounds on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4 Bake in preheated oven for 18 to 20 minutes, until golden brown.
Makes 16 servings