Crusty French Bread Rolls are the perfect bread to serve on weekends and holidays because they’re incredibly easy to make! Try them today!
Easy Homemade Bread doesn’t have to be intimidating! With my easy step-by-step instructions, anyone can bake their own bread at home. I’ve got a large collection with a variety of yeast bread recipes from these crusty french rolls to Italian Bread to Garlic Herb Dinner Rolls. With so many options to choose from, you’ll want to make tasty homemade bread everyday of the week!
Sabrina’s Crusty French Bread Rolls
French Bread Rolls are a favorite side that can go with any dinner. They’re soft and fluffy on the inside and crusty on the outside like a French baguette. This is one of my go-to roll recipes because they’re also an incredibly easy yeast bread to make, plus you don’t have to knead it by hand because it’s done entirely in the stand mixer!
Recipe Card
Ingredients
- 1 1/2 cups warm water , (110 degrees)
- 3 teaspoons active dry yeast
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt , divided
- 3 1/2 cups flour , up to 4 cups as needed
- 2 tablespoons unsalted butter , melted
- spray bottle with ice water
Instructions
- To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
- Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the remaining flour in ¼ cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
- Add dough to an oiled bowl and turn in the bowl to coat the dough with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
- Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes.
- Brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.
Notes
- This dough is stickier than most bread dough, however the more you knead it, the more it will come together.
- If it isn’t pulling from the sides or seems too wet, mix in additional flour, 1-2 tablespoons at time, up to ½ cup of flour.
- This recipe was made using the US measuring system and works with the exact US measurements listed. The Metric Conversions on each recipe card are automatically generated and are not chef tested for this recipe.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of contents
Chef’s Note
My easy-to-make rolls are a family favorite and loved by many home chefs who have been following my recipe site for years. My hack is to add an ice water spray halfway through to create steam which results in the crispiest crust. It’s a great recipe for any dinner during the week and good enough for special events. Hope you enjoy this recipe as much as my readers and I do!
Ingredients
- Warm Water: Activates the yeast to raise the dough. For best results, make sure the water is about 110 degrees, which is on the hotter side but not close to boiling.
- Active Dry Yeast: This is the leavening that makes the bread nice and fluffy. Instant yeast can be used too. You can mix it directly in with the dry ingredients without proofing, but this is not recommended unless using a bread machine.
- Sugar: Feeds the yeast which creates air. Sugar also adds a slight touch of delectable sweetness to the bread.
- Vegetable Oil: This helps the final texture to be soft and delicious. Olive oil can be used if desired.
- Kosher Salt: Salt helps to enhance the flavor.
- Flour: You can use bread flour for a chewier texture, but I’m using regular all-purpose flour for my recipe.
- Unsalted Butter: The melted butter adds the signature golden crust we’re looking for in the recipe.
- Spray Bottle With Ice Water: This is the secret ingredient that creates steam in the oven and gives the rolls that crispy, chewy crust!
Can These Be Made Ahead?
Yes. These are great to make a day in advance, even though fresh-baked bread is always better! But you can freeze the dough ahead of time to make it easier to bake the day of. Divide the uncooked dough into balls, place them on a baking sheet, and freeze. Once they’re frozen, about an hour, you can move them to a plastic bag. When you’re ready to bake, place them back on the baking sheet and bake according to the recipe, spraying with cold water to make them extra crusty (make sure it’s cold; warm water won’t work as well).
Baking Tips
- Make sure to set a timer and let the yeast and sugar sit in the hot water for the full time for the yeast to activate. The water will look cloudy and slightly foamy when it’s ready to use.
- When you’re letting the dough rise, the yeast needs a warm environment to grow. I usually put it near a window, or if your oven is on for another recipe you can keep it on top of the stove.
- Make sure your yeast is as fresh as possible for this bread recipe. If the packet has expired, I recommend not using it, because your dough might not rise correctly.
- Watch the dough carefully, and stop kneading when it starts pulling away from the bowl. Kneading the dough for too long can result in dense rolls.
- We’re using the stand mixer for this bread recipe, but you can knead it by hand if you want to.
- You can use this same recipe to make an actual loaf or baguette, either freeform or in a special pan. Or roll them very thin and make breadsticks!
- Wrap these dinner rolls in tinfoil after they’re done baking, to keep them warm until you’re ready to serve.
- Line your baking sheet with parchment paper to help keep the French bread from sticking.
- If the dough is sticking to your hands while you’re trying to work with it, dust your hands with flour lightly.
- Brush the baguette dough with egg wash, or with butter to make the outside golden brown. You can also use a sharp knife to slice down the middle top of the roll for presentation.
How to Store
- Store: Crusty bread rolls will last at room temperature for 4-5 days, wrapped tightly. You can also store them in an airtight container to keep them soft.
- Reheating Tips: Heat leftover rolls in the oven wrapped in tinfoil at 200 degrees to make them seem fresh-baked again before serving.
- Freezing: French bread rolls can be frozen either before or after they’ve been cooked. For cooked bread, freeze the rolls in a sealable plastic bag wrapped in tinfoil. Defrost at room temperature for a few hours before serving, or reheat in the oven to make them soft and crusty again.
Bread Machine Method
- Add Ingredients: Place warm water, yeast, sugar, oil, salt, and flour into the bread machine pan in the order recommended by the bread machine manufacturer.
- Select Settings: Choose the dough cycle and start the machine. The machine will mix, knead, and allow the dough to rise.
- Shape and Bake: Once the dough cycle is complete, remove the dough and follow the recipe here. You’ll divide it into 16 balls, place them on a greased baking sheet, let them rise again for 30 minutes, and then bake in a preheated oven at 400 degrees for 18-20 minutes, spraying with ice water twice halfway through baking.
Frequent Questions
If your roll recipe turns out too hard, it’s possible that you’re overcooking the rolls. Set a timer, and use an oven thermometer to make sure the oven is cooking at the right temperature.
Some French bread recipes call for bread flour because bread flour contains more protein. But I find that all-purpose flour works fine instead of bread flour for this French bread recipe. You can also use whole wheat or other wheat flour for a healthier version.
Variations
- Herb-Infused Rolls: Add 1 tablespoon of dried herbs (like rosemary, thyme, or oregano, or an Italian mix) to the flour at the second step. You’ll get a mouthwatering flavor to add to the aroma of fresh bread!
- Cheese Rolls: Add 1 cup of shredded cheese (your choice between cheddar, parmesan, or asiago) into the dough during the mixing stage.
More Homemade Bread Roll Recipes
Photos used in previous versions of this post.
I made these yesterday to have with soup and they were amazing! I didn’t do the ice water thing because I didn’t have a spray bottle on hand. Should have made a double batch because my family ate every single one and wanted more!
Glad to hear your rolls were a success with the family and thank you Holly for the kind words and the five star review.
Do you need to let the rolls thaw before baking them?
Yes, that would be better.
Made these rolls yesterday to go with red beans and rice and they were wonderful. My husband says the best rolls I’ve made so far. Will use this recipe to make hoagie rolls too.
Great Idea Susan! Thank you for the five star review.
Does it need to be bread flour or AP?
3 1/2 cups Flour: You can use bread flour for a chewier texture but I’m using regular all-purpose flour for my recipe.
Is the butter just for brushing over the top? It’s not added into the dough right?
You are correct. To brush the top.