Description
These French Bread Rolls are soft, fluffy, and golden-brown on the outside with a tender crumb inside. Perfect as dinner rolls or for sandwiches, they require simple ingredients and a bit of patience for rising, resulting in delicious homemade bread that’s sure to impress.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups warm water
- 2 Tablespoons vegetable oil
Dry Ingredients
- 3/4 Tablespoon instant yeast (or 1 tablespoon active dry yeast)
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
For Finishing
- Butter (for rubbing on tops after baking)
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 the flour together. If using active dry yeast, dissolve it in the warm water and sugar first and let it become foamy (3-5 minutes) before adding the remaining ingredients.
- Add Remaining Flour: Gradually add the remaining flour to the mixture while mixing, until the dough pulls away from the sides of the bowl. The dough should be soft, smooth, and slightly tacky but not sticky.
- Knead Dough: Knead the dough using the stand mixer for about 5 minutes or by hand for 8-10 minutes until it becomes very smooth and elastic.
- First Rise: Lightly spray a large bowl with cooking spray. Place the dough inside, cover with lightly greased plastic wrap, and let it rise until it doubles in size, approximately 45 minutes to 1 hour.
- Shape Rolls: Punch down the dough and turn it out onto a lightly greased countertop. Divide into 12 equal pieces. Roll each piece into a smooth ball and place them on a greased baking sheet or a 9×13-inch glass baking pan. Cover rolls with a kitchen towel or lightly greased plastic wrap.
- Second Rise: Allow the rolls to rise until doubled in size.
- Bake: Preheat the oven to 400°F (204°C). Bake the rolls for 16 to 18 minutes, or until they are golden-brown on top and cooked through.
- Finish: Remove the rolls from the oven and immediately rub the tops with butter for a soft, flavorful finish. Serve warm and enjoy!
Notes
- If using active dry yeast instead of instant yeast, proof the yeast by dissolving it in warm water with sugar and letting it foam for 3-5 minutes before adding other ingredients.
- The exact amount of flour needed may vary, so add gradually until the dough reaches the correct consistency.
- Cover dough and rolls with lightly greased plastic wrap or a kitchen towel to prevent drying during rising.
- For softer crust, brush tops with melted butter after baking; for a crustier exterior, skip the butter or brush lightly with olive oil before baking.
- Store extra rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
