Crusty French Bread Rolls Recipe

Introduction

These crusty French bread rolls have a golden, chewy crust and a soft, airy interior. Perfect for sandwiches or served warm with butter, they are easy to make at home with simple ingredients.

Ingredients

• 1 1/2 cups warm water (110°F)
• 3 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt, divided
• 3 1/2 cups flour (up to 4 cups as needed)
• 2 tablespoons unsalted butter, melted
• Spray bottle with ice water

Instructions

1. Step 1: In a stand mixer bowl, combine the warm water, yeast, and sugar. Let sit for 10 minutes until the mixture becomes cloudy, indicating the yeast is active.
2. Step 2: Add the vegetable oil, half of the kosher salt, and 2 cups of flour to the yeast mixture. Using the dough hook, mix on medium speed. Gradually add the remaining flour in ¼ cup increments until the dough starts to come together and pulls away from the bowl.
3. Step 3: Increase the mixer speed and knead the dough for 5 minutes until smooth and elastic.
4. Step 4: Transfer the dough to an oiled bowl, turning it to coat evenly with oil. Cover the bowl with a damp towel and let the dough rise in a warm place until it doubles in size, about 60 minutes.
5. Step 5: Punch down the dough and divide it into 16 equal balls. Place them on a greased baking sheet and cover loosely. Let rise for another 30 minutes.
6. Step 6: Preheat your oven to 400°F. Brush the rolls gently with melted butter and sprinkle with the remaining kosher salt.
7. Step 7: Bake the rolls for 18-20 minutes. Halfway through baking, spray the rolls twice with ice water to create a chewier crust.

Tips & Variations

• For an herby touch, add chopped fresh rosemary or thyme to the dough before kneading.
• Use bread flour instead of all-purpose flour for a chewier texture.
• If you don’t have a spray bottle, gently mist the oven with water or place a pan of water on the oven floor to create steam.

Storage

Store the rolls in an airtight container or paper bag at room temperature for up to 2 days. To refresh the crust, warm them briefly in a 350°F oven for 5-7 minutes. You can also freeze the rolls after baking; thaw at room temperature and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works well. Just make sure to proof it in warm water with sugar for about 10 minutes until bubbly before mixing it into the dough.

Why do I spray the rolls with ice water during baking?

Spraying the rolls mid-bake creates steam, which helps develop a thicker, chewier crust characteristic of French bread rolls.

Crusty French Bread Rolls Recipe

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These Crusty French Bread Rolls boast a golden, chewy exterior with a soft, airy interior. Perfect for sandwiches or alongside soups, they combine the classic tangy flavor of French bread with an easy-to-make recipe that requires simple ingredients and straightforward steps. The process includes proofing yeast, kneading dough in a stand mixer, and finishing with a baking technique that involves spraying ice water to achieve the iconic crusty texture.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 1/2 cups warm water (110 degrees F)
• 3 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt, divided
• 3 1/2 cups all-purpose flour (up to 4 cups as needed)

Topping

• 2 tablespoons unsalted butter, melted
• Spray bottle with ice water

Instructions

1. Activate the Yeast: In the bowl of a stand mixer, combine warm water (110°F), active dry yeast, and sugar. Let the mixture sit for 10 minutes until it becomes cloudy, indicating the yeast is activated.
2. Mix and Knead the Dough: Add vegetable oil, half of the kosher salt, and 2 cups of the flour to the yeast mixture using the dough hook attachment. Mix on medium speed, gradually adding the remaining flour in ¼ cup increments until the dough begins to come together and pulls away from the sides of the bowl. Then increase the mixer speed and knead for 5 minutes until smooth and elastic.
3. First Rise: Transfer the dough to a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp towel and let the dough rise in a warm place for about 60 minutes until doubled in size.
4. Shape the Rolls: Punch down the risen dough and divide it into 16 equal balls. Place the rolls onto a greased baking sheet, spacing them evenly apart.
5. Second Rise: Cover the rolls with a damp towel and let them rise again for 30 minutes until puffy.
6. Prepare for Baking: Gently brush the tops of the rolls with melted butter and sprinkle the remaining kosher salt evenly over them.
7. Bake with Steam: Preheat the oven to 400°F (200°C). Bake the rolls for 18 to 20 minutes. Halfway through baking, spray the rolls twice with ice water using a spray bottle to create steam, which helps develop a chewier crust.
8. Cool and Serve: Remove the rolls from the oven and let them cool on a wire rack before serving.

Notes

• Adjust flour quantity slightly to achieve a dough that’s tacky but not sticky.
• Use a spray bottle with ice water to add steam in the oven for an authentic crust.
• Ensure water temperature is around 110°F to properly activate yeast without killing it.
• Let dough rise in a draft-free, warm spot for best results.
• Brush rolls gently with melted butter after shaping to enhance browning and flavor.

Keywords: French bread rolls, crusty bread, homemade rolls, yeast bread, baked bread rolls