There’s something incredibly satisfying about pulling a tray of golden, crusty rolls straight from the oven.
These French bread rolls deliver that classic bakery-style texture—light and airy on the inside with a delicate, slightly crisp exterior.
Whether you’re serving them alongside dinner or using them for sandwiches, they bring a homemade touch that’s hard to beat.
This recipe keeps things simple while still producing impressive results. The dough is easy to work with whether you prefer using a mixer, bread machine, or your hands.
With a bit of patience during the rise times, you’ll be rewarded with soft, flavorful rolls that taste like they came straight from a French bakery.
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 1 hr 40 mins
Total Time: 2 hrs 20 mins
Servings: 16 rolls
Ingredients
- 1 ½ cups warm water (110°F / 45°C)
- 2 tablespoons white sugar
- 1 tablespoon active dry yeast
- 4 cups bread flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Directions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for about 10 minutes, or until the mixture becomes foamy and activated.
- Add 2 cups of flour, vegetable oil, and salt to the yeast mixture. Mix well.
- Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms and begins to pull away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead for about 8 minutes, until smooth and elastic.
- Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and transfer it back to a floured surface. Divide into 16 equal portions and shape each into a smooth ball.
- Place the rolls on lightly greased baking sheets, spacing them about 2 inches apart. Cover and let rise for another 40 minutes, until doubled.
- Preheat the oven to 400°F (200°C).
- Bake for 18 to 20 minutes, or until the rolls are golden brown on top.
Chefs Notes
- For a shiny, bakery-style finish, brush the tops with a mixture of 1 egg white and 1 tablespoon water before baking.
- Make sure your water is warm—not hot—to properly activate the yeast without killing it.
- If your kitchen is cool, allow the dough to rise in a slightly warmed (but turned off) oven for better results.
- These rolls freeze well—just cool completely, then store in an airtight container for later use.