French Bread Rolls to Die For Recipe -
French Bread Rolls to Die For Recipe
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French Bread Rolls To Die For
See how to make simple French bread dinner rolls from scratch. See more

French Bread Rolls to Die For

Recipe by  

"Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired."

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Ingredients Edit and Save

Original recipe makes 16 rolls Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    2 hrs 20 mins


  1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
  2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2003

To freshen up these rolls the next day, put the rolls in a paper bag, sprinkle the bag with cold water, and put in a preheated oven at 350F for 5 minutes. They'll taste as good as the first day. These rolls freeze well too. Defrost in the plastic bag and let the ice crystals get absorbed back into the rolls, then freshen as stated above.

Most Helpful Critical Review
Apr 11, 2003

These rolls were good, but taste more like an English muffin than true French bread!!The cooking time listed is WAY too long, 10-12 minutes is more accurate, or the temp needs lowered. I cooked mine for 15 minutes while in the other room feeding my babies, and they were already starting to burn on the bottoms. They were pretty tasty, and look nice, but the recipe definitely needs some adjustments. Maybe making a loaf instead of rolls would help?

May 08, 2007

Yummm..These just came out of the oven piping hot. I split one, and spread it with melted butter: I'm on cloud nine! They have a light, yet substantial texture. The flavor is delicate, with a hint of sweetness in the backround. The crust is crisp, but those who like theirs thick will have to follow some of the modifications for chewy, crusty crust in the other reviews. I used all-purpose flour, since I don't have bread flour on hand, and after reading reviews saying these rolls were bland,**I added 1 1/2 tsp of honey** to the sugar and yeast when proofing it. I found that I didn't need to add as much flour as was called for in the recipe, but that could be because I used all-purpose. I used 3 cups, and then as much as was needed to keep from sticking when I kneaded it. **I let it rise on the top of the preheating stove, away from the heat of the vents**, and it worked well. After I deflated it, I kneaded it in the bowl for a few minutes, then divided it into 8 rolls and covered them with the same oiled plastic wrap I used to cover the dough for the first rise. **I had preheated the stove to 375 degrees, instead of the suggested 400, because it gave me more control on the darkness of the bread**. I brushed them with melted butter, and they baked for 18 minutes until they were a lovely golden brown. I will definitely make this again, and will pass on the recipe. Thank you, Jo!

Apr 11, 2003

I followed the recipe exactly, except I used my bread machine to do all the work. They turned out excellent & will be made often at our house!

Jan 24, 2003

This was my second attempt at making homemade bread, and it turned out very well. I used my Kitchen Aid stand mixer to do all the mixing and kneading, so all I had to do was roll it out. I made half the recipe into a regular-sized french bread roll and the other half into the rounds. Next time I'll separate it into four pieces and try to make smaller baguettes, because after it had risen, it was bigger than I wanted. Warning: this is a very sticky dough to work with, but apparently french bread usually is, so don't be alarmed like I was! Thanks for sharing, Jo.

Apr 04, 2007

I tried this recipe, and now my family is hooked. These rolls work well in every situation. My family and I recently went on a beachside picnic and the children begged for these rolls to make sandwiches with. They are easy, delicious, and turn out perfect every time. My 14 y/o son now makes them as well!! Thanks for the fab recipe. I just wanted to add a helpful tip to those who prefer a crustier chewier roll, spray with cold water with a fine mist spray bottle a couple of times during baking time. Great recipe!!

Dec 29, 2007

A good, basic roll, but not exactly "to die for." I reduced the sugar by 1 T. and used olive oil instead of the vegetable oil.

Apr 11, 2003

These were really good! I shaped them into oval buns (like the bakery) and they were perfect for sandwiches. The only thing I changed about this recipe was the size of the rolls. Instead of making 16 which would have been too small for sandwich buns I made 8.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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