Description
These French Bread Rolls are soft, fluffy, and perfect for any meal. Made with simple ingredients and a classic yeast dough, these rolls have a golden-brown crust and tender interior, great for sandwiches or as a side to soups and salads. The recipe involves kneading, rising, and baking to achieve the ideal texture and flavor.
Ingredients
Scale
For the Dough
- 1 ½ cups warm water
- 3/4 Tablespoon instant yeast (or 1 tablespoon active dry yeast)
- 2 Tablespoons granulated sugar
- 2 Tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups all-purpose flour
Instructions
- Combine Ingredients: In the bowl of a stand mixer or a large mixing bowl, mix the warm water, yeast, sugar, oil, salt, and 2 cups of flour together. If using active dry yeast, let it sit in the warm water and sugar for 3 to 5 minutes until foamy before adding other ingredients.
- Add Flour and Mix: Begin mixing the dough and gradually add the remaining flour until the dough pulls away from the bowl sides. The dough should be soft, smooth, and slightly tacky.
- Knead the Dough: Knead the dough in the stand mixer for about 5 minutes or 8-10 minutes by hand until it is very smooth and elastic.
- First Rise: Lightly spray a large bowl with cooking spray and place the dough inside. Cover with lightly greased plastic wrap and let it rise for 45 minutes to an hour until doubled in size.
- Shape Rolls: Punch down the dough and turn it onto a lightly greased countertop. Divide into 12 equal pieces, roll each into a ball, and place them on a greased baking sheet or a 9×13-inch glass pan.
- Second Rise: Cover the rolls with a kitchen towel or greased plastic wrap and let rise again until doubled in size.
- Bake: Preheat the oven to 400°F. Bake the rolls for 16 to 18 minutes until golden-brown and cooked through.
- Finish and Serve: Remove rolls from the oven and immediately rub the tops with butter. Serve warm and enjoy!
Notes
- If using active dry yeast, activate it by letting it foam in warm water and sugar before mixing.
- The exact amount of flour may vary depending on humidity and flour type; dough should be slightly tacky but not sticky.
- Make sure to let the dough rise in a warm, draft-free area for best results.
- Rubbing the tops with butter right after baking adds flavor and keeps the crust soft.
- These rolls can be stored in an airtight container for up to 2 days or frozen for longer storage.
