French Bread Rolls

Crusty French Bread Dinner Rolls

There’s nothing more satisfying than baking yeast bread recipes from scratch and this recipe for French bread rolls is simple, straightforward and the rolls are crustier than my soft dinner rolls making them perfect to dip in soup!

They are a smaller, rounder version of a French baguette and have a similar texture to homemade French bread. With a signature score on top, they are light and fluffy on the inside, slightly crispy and chewy on the outside and the perfect pairing to any meal.

Find the full printable recipe with specific measurements below.

• Warm water, active dry yeast, granulated sugar: Warm water is needed to proof the yeast and activate it. Yeast feeds on sugar to thrive. Ensure your yeast isn’t expired and the temp of your water is between 110-120°F.
• All-purpose flour: I like to use all-purpose flour instead of bread flour. This recipe has not been tested with wheat flour.
• Salt: Gives the bread added flavor.
• Olive oil: Once the dough has been formed, we’ll use oil to coat the dough ball to prevent it from sticking but also to help keep it moist. I prefer olive oil, but vegetable oil will work here too.
• Melted salted butter: Brushing the top of the French bread rolls with melted butter is completely optional but utterly delightful. Try honey instead of butter!

1. Proof. Allow the warm water, yeast, and sugar to sit for 5 minutes in a small bowl until it begins to foam. If it doesn’t foam, unfortunately, it means your yeast is no longer active and will need to discard it and grab some fresh yeast.
2. Mix. In the bowl of a stand mixer (or large bowl), use the dough hook attachment to stir together 2 cups of flour and salt. Add the foamy yeast mixture and mix on medium-low speed.
3. Make the dough. Add the remaining flour 1/2 cup at a time, kneading to combine as you go. The dough should be smooth but not sticky. If it is sticky, add a bit more flour as needed.
4. First dough rise. Coat the ball of dough with olive oil and let it sit in the bowl, covered with a kitchen towel or plastic wrap for at least 30 minutes until it has doubled in bulk. Prepare the baking dish while you wait.
5. Portion out rolls. Once it has risen, punch down the dough and transfer it onto a clean, lightly floured surface. Dive it in half, then quarters, and cut those quarters into 3 or 4 equal pieces. Roll each one into a ball and place it in the prepared baking dish.
6. Second rise & bake. Use a lame or sharp knife to make a diagonal slit across top of each dough ball. Cover lightly and allow them to rise again in a warm place for 45 minutes until doubled in size. Bake 15 minutes in a preheated 400°F until tops are golden brown. Brush with melted butter and enjoy while warm!

Recipe Tips

• I prefer active yeast but instant yeast can be used. If using rapid rise, skip the initial proofing.
• Greasing the dish. I like to grease my dish with butter for flavor, but you can use cooking spray if you prefer.
• Use an egg wash for crusty French bread rolls or add ice cubes to a baking sheet on the lower rack which also helps strap the steam. Tack on a few extra baking minutes.
• To get precise equal amounts of dough per roll, use a kitchen scale to weigh each piece.
• Do not overmix the dough. Once it starts pulling away from the sides of the bowl, stop mixing.
• Use a stand mixer, an electric mixer, or mix by hand.
• Shape into tight balls. Creating tension on the rolls and rolling them into tight balls will help them rise taller rather than outward.