Crusty French Bread Rolls (Print View)

Golden, crispy rolls with tender interiors. Perfect warm with butter or paired with soups and salads.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1 1/4 cups lukewarm water
03 - 2 teaspoons active dry yeast
04 - 1 1/2 teaspoons salt
05 - 1 teaspoon sugar

→ Topping

06 - 1 tablespoon flour for dusting

# How to Make:

01 - Combine lukewarm water, sugar, and yeast in a large mixing bowl. Let sit for 5-10 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add bread flour and salt to the yeast mixture. Stir until dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
04 - Punch down the risen dough and divide into 8 equal pieces. Shape each piece into a ball or oval form.
05 - Arrange rolls on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for 30-40 minutes until puffy.
06 - Preheat oven to 450°F. Place a tray of water on the bottom rack to generate steam for a crispier crust.
07 - Lightly dust roll tops with flour. Using a sharp knife, make diagonal slashes across each roll.
08 - Bake for 20-25 minutes until rolls are deep golden brown with a crusty exterior. Transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The crust creates this incredible crackle when you bite into it, like nothing you have ever bought from a store
  • They come together with ingredients you already have in your pantry, no special trips needed
  • Nothing beats pulling warm bread from your own oven and watching everyone reach for seconds
02 -
  • The water tray in the oven is non negotiable, that steam is what creates the professional looking crust
  • Let the rolls cool completely on a wire rack or the bottoms will get soggy from trapped moisture
  • Slash the tops confidently but gently, too deep and they lose structure, too shallow and they will not open properly
03 -
  • Use an instant read thermometer to check the interior temperature should be around 190°F when fully baked
  • Freeze extra rolls immediately after cooling, wrapped tightly, and reheat in a 350°F oven for 10 minutes

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