Weight Watchers French Bread Rolls Recipe
Weight Watchers French Bread Rolls Recipe from scratch with yeast, sugar, vegetable oil, salt, and bread flour.
4 MyWW Point Green Plan
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Weight Watchers French Bread Rolls
Weight Watchers French Bread Rolls Recipe from scratch with yeast, sugar, vegetable oil, salt, and bread flour. 1 WW Point Green Plan
Equipment
- Damp Cloth
Ingredients
- 1½ cups warm water 110° F
- 2 tbsp sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 4 cups bread flour
- 2 tbsp vegetable oil
Instructions
- Using a large mixing bowl, add yeast, warm water, and sugar. Stir to mix. Let stand approx 10 minutes
- Stir-in salt, 2 cups of bread flour, and vegetable oil. Stir-in the remaining 2 cups of flour ½ cup at a time and mix until the dough pulls away from the side of the bowl.
- Flour a surface and turn out the dough. Knead the dough until it is elastic and smooth. Approx 8 mins.
- Using a large mixing bowl, lightly oil the bowl and add the bread dough. Turn the dough to coat all sides with oil. Using a damp cloth, cover the bowl and put in a warm area to let it rise until doubled in size. Approx 1 hour.
- Deflate the bread dough and turn it out on the floured surface again.
- Separate the bread dough into Sixteen pieces equal in size.
- Form the pieces into round roll balls and put on the prepared baking sheet approx 2" apart. Cover the rolls with a damp cloth and allow to rise to double size for approx 40 mins.
- Preheat the oven to 400° F
- Bake in preheated oven for approx 18 – 20 mins. or until golden.
Notes
MyWW Points: 4 Green Plan
4 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on the official calculator.
Nutrition
Calories: 137kcalCarbohydrates: 25.6gProtein: 3.5gFat: 2gSaturated Fat: 0.4gSodium: 148mgPotassium: 15mgFiber: 1gSugar: 1.6gCalcium: 5mg
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!
Can this dough be frozen? And if so at what step?
Also in step 2 am I understanding the directions correctly…. we add 2 cups of flour at once and then add the remaining 2 cups in 1/2 cup increments? Or is the orginal 2 cups adding in 1/2 cup increments and the remaining 2 cups is what we are using for dusting the board etc?
Hi Sarah!
It is 2 cups at once, then the remaining 2 cups in 1/2 cup increments. I will reword the recipe, because it’s not clear.
I haven’t tried freezing this dough before.