French Open and Matching French-Style Dinner Rolls

French Open is the second tennis grand slam event and really a clash of the Titans (in clay!).   Winners rejoice, and losers immediately head back to practice courts to better their games next time around.    Just love to watch, I don’t own a tennis racket, I don’t play, but I certainly have my favorites.  And how I hated John Isner’s lazy attitude (not running balls) in court  and eventually losing to No. 1 player Nadal.   I can’t wait to see No. 1 Wozniacki (with her defensive style of playing tennis) getting crushed by hard-hitting players — that is my ultimate treat.  So, for my treat meantime, I made some french-style dinner rolls (recipe found in the internet) today.   For a yummy sandwich filling, I’m making egg salad and tuna with mayo.
French-Style Dinner Rolls

3-1/2 cups unbleached white bread flour
1/2 tablespoon salt (I add 1/2 tablespoon sugar)
1 package active dry yeast
3/4 cup lukewarm water, divided (see recipe notes)
1 teaspoon sugar
1/2 cup lukewarm milk

Sift the flour and salt (and 1/2 tablespoon sugar) into a large mixing bowl and set aside.

Place 1/4 cup of the water in a 1-cup glass measure. Add the yeast and stir until dissolved. Stir in the sugar and allow to stand for about 10 to 15 minutes or until the bubbly froth reaches the 1/2 cup mark.

Make a well in the flour (Start with about 3 cups of flour) and pour in the proofed yeast mixture. Add the milk and another 1/4 cup of the water and begin mixing. Continue to add the final 1/4 cup of water in 1 tablespoon increments until your dough is fairly moist and soft.  (I add the milk and water all at once, and add enough flour while kneading until dough is smooth and elastic.)

Knead for about 8 to 10 minutes, either by hand or using the dough hook on a stand mixer, until the dough is smooth and elastic.

P lace it in a lightly oiled bowl, cover it with a damp towel and allow to rise at room temperature for about 2 hours, or until doubled in bulk (Note: It only takes an hour.)

Turn the dough out onto a lightly floured surface and punch down. Cover again and let it rest for about 5 minutes, then divide it into 10 pieces.  (I divide right away and don’t do the 5 minute proofing.)

Gently roll each piece into an oval shape. Place them on 2 lightly greased baking sheets about two inches apart. Cover them with a damp towel and allow them to rise for about 30 minutes. Using the thin side of a spatula handle, make a deep impression in the center of each roll. Cover again and let rest for another 15 minutes.

While the rolls are resting, place an oven-proof dish with about 1-1/2-inches of water in it in the lower third of your oven and preheat to 450°F.

Bake the rolls for 15 minutes, until golden brown. Cool on a wire rack for about 5 minutes and serve warm.

You have got to try this bread recipe, really enjoyed this last nite.  Glenn had six of these “baby” frenchie rolls.  What worried me at first while mixing the dough was the absence of oil or butter and I thought it would result in “hard as a rock” interior…even not warmed, the dinner rolls were “pillowy-soft”.

My tuna spread starts with 2 cans of tuna, well-drained.  Finely chopped one medium onion and 2 celery stalks.  Mayonnaise (good quality).  Squirts of thousand island dressing.  Some spoonfuls of sweet pickle relish and sweetened condensed milk.  Salt and pepper to taste.  Mix and taste, taste, taste.

Egg salad filling: mashed 6 hard-boiled eggs, mayonnaise, squirts of ranch salad dressing, salt and pepper to taste.  Oops…gotta add sweetened condensed milk too to balance flavors.

One more week of action-packed french-flavored tennis, yey!


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