French Bread Rolls

Amethyst · December 7, 2025, 6:34pm

French Bread Rolls

Prep Time: 10 minutes
Cook Time: 15 minutes
Rise Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 12 rolls

Ingredients:

1 Package active dry yeast, 2 ¼ Teaspoons
1 Cup water, warmed to about 90°F
1 Tablespoon honey, optional
1 Tablespoon salt
3 Cups all-purpose flour, 360 Grams, fluffed, spooned, and leveled
4 Cups of hot water, for baking, optional
cooking spray, for greasing

Directions:

In the bowl of your stand mixer or in a large mixing bowl, stir the yeast, honey (if using), and warm water.

Allow it to sit for a few minutes to allow the yeast to soften.

Once a few bubbles start to form in the bowl, after 3 to 5 minutes, add 2 cups of the flour and the salt.

Stir to fully combine. The mixture should resemble a wet, shaggy dough.

Add the remaining flour and stir to combine until the flour has become fully incorporated. The dough should be slightly sticky, but it should pull away from the sides of the bowl when being mixed.

Fit the dough hook attachment, set the stand mixer to medium, and knead the dough for 5 minutes.

Turn the dough out onto a clean, dry surface.

Grease the bowl lightly with some spray oil and transfer the dough to the greased bowl.

Cover with some plastic wrap or a tea towel.

Allow to rise in a warm place for about 1 ½ to 2 hours or until the dough has doubled in size.

Line a baking sheet with a piece of parchment paper. Set aside.

Once the dough has doubled in size, divide it into 12 equal pieces.

Roll each dough piece into a ball and space out these rolled dough balls on the parchment-lined baking sheet.

Cover and allow to rise for 30 more minutes.

About 10 minutes before the rolls have finished rising, adjust the oven racks so there’s one rack placed in the lower spot and one rack placed in the upper spot.

Preheat the oven to 375°F.

Optional step: Place a baking dish on the lower rack of the oven with 4 cups of water in it. This will give you the classic French bread crust.

Bake the rolls for 15 to 20 minutes or until golden brown and hollow-sounding when tapped.

Remove from the oven and allow them to cool for 10 minutes before serving.

Notes:

Measure flour accurately: Spoon and level so the dough stays soft. Adding too much flour during kneading can make the rolls dense. It’s okay if the dough clings slightly to your hands; it will firm up during rising.

Steam for a crispy crust: Set a pan of hot water in the oven to boost shine and chew.

Don’t skip the knead: Kneading helps develop the gluten and gives you bread that is soft and fluffy in the middle.

Don’t overproof: Bake once the rolls are puffy and nearly doubled. Over-proofed rolls can collapse or turn out overly airy and soft.

Cool briefly: Resting for 10 to 15 minutes sets the crumb so the texture stays light.
Substitutions and Variations:

Gluten-free option: Use a 1:1 gluten-free bread blend and adjust hydration as needed.

No honey: Swap in sugar for a neutral flavor or omit for savory rolls.

Instant yeast: Feel free to use instant yeast if preferred.

Bread flour swap: Use bread flour if you want a slightly chewier bite.

Bread loaf variation: Shape as one loaf instead of rolls and extend the bake time to 30 to 35 minutes.

Egg wash: Whisk eggs with a little water and use a pastry brush to brush it on top of the rolls before baking for extra shine.

How to Store French Bread Rolls:

Store: Keep leftover homemade bread in a bread bag or an airtight container at room temperature for up to 3 days. You can store the rolls in an airtight container in the refrigerator for up to 5 days.

Freeze: You can store leftover rolls in the freezer. Once the rolls have baked, allow them to cool completely, and transfer them to an airtight freezer-safe container for up to 3 months.

Thaw: Defrost it in the refrigerator overnight.

Reheat: To reheat the rolls, warm them in a 300°F oven for 10 to 12 minutes or until soft and warmed through.

Nutritional Facts:

Recipe courtesy of XOXO Bella.com