FRENCH BREAD ROLLS

• 
  
  1 1/2 Cups Warm Water
• 1 Tablespoon Yeast
• 2 Tablespoon Cane Sugar
• 2 Tablespoon Vegetable Oil
• 1 teaspoon Salt
• 4 Cups Flour

In the bowl of the mixer, combine the water, sugar and to that add the yeast. Let it rest for about 10 minutes until it gets nice and foamy.

Once the yeast is activated, add the vegetable oil and salt.  Start mixing it using the dough hook and start adding the flour, one cup at a time, letting it mix thoroughly before adding the next cup of flour.  After you add the last cup of flour, let the machine knead the dough until it stops sticking to the sides of the bowl.  If after 10 minutes if it is still sticking, add 1/2 cup of flour and let it knead some more. 

Meanwhile, prepare a bowl by lightly covering in grease.  Put the dough into the bowl and cover with a plastic paper.  Put a clean wet towel in the microwave and heat it for a minute.  Put the bowl with the dough into the microwave, don't turn it on, the dough should double in about 30 minutes.

Deflate the dough and put on a clean, floured surface.  Divide the dough into 16 equal parts and make round balls,  try not to work the dough too hard.  Put the dough balls on a baking sheet covered with parchment paper, trying to leave about 1 1/2 inches in between, cover with a warm towel and let it stand for about an hour until the rolls about double in size.

Pre-heat the oven at 400 degrees.  Bake for about 18-20 minutes or until golden brown.  You can also cover the rolls with an egg wash for added color.