French Bread Rolls


If you’re looking for a dinner roll recipe that is soft, fluffy, and easy to make, look no further.  I have made these rolls more times than I can count, and they turn out perfect every time. We’ve had them with soup, as burger buns, as slider buns, and as dinner rolls. I’ve made other rolls, but these are by far my favorite, and consistently turn out the best. They freeze wonderfully, and I always plan to freeze some after they’re completely cool so we can enjoy them with a future meal. Unfortunately, they taste absolutely amazing warm out of the oven, and we never end up with too many to freeze. We love these rolls, and if you like soft and fluffy homemade bread, I’m pretty sure you’ll love them too. As an added benefit, your house will smell incredible as you’re baking them!


French Bread Rolls


1 1/2 cups warm water
3/4 Tbsp instant yeast (or 1 Tbsp active dry yeast)
2 Tbsp granulated sugar
2 Tbsp canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons


In the bowl of a stand mixer or in a large bowl, combine the yeast, warm water and sugar and let sit for 5 minutes, or until is foamy and bubbly. Add the oil, salt and 2 cups of flour. (If using instant yeast, you can skip the proofing step and just combine the yeast with the rest of the ingredients). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. The dough should be soft and smooth but still slightly tacky to the touch. Be careful to add only as much flour as you need.

Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap and let the dough rise until it has doubled, about 1 hour.

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silicone-lined baking sheet about an inch or two apart. Cover the rolls gently with lightly greased plastic wrap. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.