Easy French Bread Rolls Recipe
I make these Easy French Bread Rolls when I want people to think I can bake like I have my life together. They’re crusty enough to impress the neighbors, soft enough to fake a chef’s touch, and forgiving enough to survive my habit of wandering off to answer one email and returning to a slightly more experimental oven situation. Try them because they’re basically proof that yeast is a tiny, patient miracle worker — and because if I can do it between school drop-off and pretending to work, you can too.
Once, my husband decided to “help” by proofing dough in the car while we ran errands. Long story short: flour in the glovebox, a very smug toddler who thinks bread is a hat, and a dinner guest who complimented the rolls while my husband apologized to a parking meter for the mess. I’ve also burned a batch because I forgot them while consoling a child over a mysteriously tragic Lego-induced injury. The rolls still tasted better than my apology cookies. No judgment, but yes, this recipe survives chaos.
Why You’ll Love This Easy French Bread Rolls Recipe
– They look fancy without requiring a degree in French or a personality transplant.
– Effort: Low. Like “reply to 37 unread emails” low, but tastier.
– Win factor: High. Guests assume you’re a culinary genius. You don’t have to correct them.
– The dough forgives sins — overworked? Underproofed? Just call it artisan.
– Ready for kids to “help” and still turn out edible. Mostly because I stole one practice roll while no one was looking.
Time-Saving Hacks
– Use warm water from the tap (not scalding) and proof yeast in a bowl while you microwave your coffee. Yeast likes attention, not drama.
– Shortcuts that work but feel a little wrong: buy pre-sliced butter if you’re making garlic rolls. It’s still butter; the universe will be fine.
– Hacks to avoid dishes (because who washes those?): mix dough in the same measuring cup you used for water — rinse with the same water you toast the garlic in later. I’m kidding. Maybe.
– The sneaky trick I actually use when rushing: shape rolls on parchment so the pan stays mostly clean. Yes, this pan is too small. No, I won’t wash fewer dishes.
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Serving Ideas
– Split and butter while still warm — dangerous and delicious. Serve with a smug grin.
– Serve with soup, salad, or any saucy thing so people use rolls as tiny edible spoons. Bonus: less cleanup of plates.
– Serve with wine if the kids drove you nuts. Serve with sparkling water if you’re trying to convince yourself you’re sober.
– Toast them, make mini sandwiches, or smother in garlic butter and call it brunch. Don’t overthink it; bread was invented to be paired with things.
What to Serve It With
Think classics: tomato soup, creamy chicken stew, or a cheese board that makes you look like you planned ahead. For a quick weeknight flex, dunk in pasta sauce and pretend you made the sauce from scratch. For company, put out a compound butter (herbs + lemon zest + a grin) and watch compliments happen.
Tips & Mistakes
– Underproof? Let it sit another 10–15 minutes. You’re not failing, you’re slow-proofing.
– Overproof? Bake them anyway. They’ll be extremely airy and make you feel like a soufflé whisperer.
– Don’t slather the tops with too much egg wash unless you want shiny, slightly aggressive rolls. Be moderate; you’re not trying to polish silver.
– If the crust is too tough, tent with foil for the last 5 minutes of baking — not a crime, just an adjustment.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Short-term: keep in a paper bag to maintain crustiness for a day.
– Long-term: freeze fully cooled rolls in a zip bag and reheat in the oven for 10–12 minutes at 350°F. Instant “I planned this” moment.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add herbs to the dough for a savory twist.
– Make garlic-parmesan rolls by brushing with butter+garlic and sprinkling cheese before baking.
– Gluten-free: use a good blend and follow the package’s liquid adjustments. Pretend you always did it this way.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy French Bread Rolls Recipe
Ingredients
Main Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar helps with yeast activation
- 1 teaspoon salt
- 1.5 cups warm water about 110°F (43°C)
- 2 tablespoons unsalted butter melted
Instructions
Preparation Steps
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Add melted butter, salt, and flour gradually to the yeast mixture, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a ball and place on a greased baking sheet. Let roll rise for another 30 minutes.
- Bake for 15-20 minutes until golden brown. Remove from oven and let cool slightly before serving.
Notes
Featured Comments
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“Super easy and so flavorful! My family asked for seconds. Saving this one.”
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“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
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“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — so flavorful. simple was spot on.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
