French Bread Rolls

(Update 11/10): I originally posted these rolls nearly three years ago and had been making them a couple of years prior to posting them, which basically means they are one of my longest standing roll recipes, which is saying a lot because I swear I try a new roll recipe out at least monthly. These rolls are exactly what their name implies – a little nugget of french bread goodness in roll-form. Really, they are scrumptious. They continue to be one of the easiest, no-fail roll recipes around. Not only that, but I use them in every recipe I own that needs a roll perfect for sandwiching delicious ingredients in the depth of the rolls, like these meatball subs, this Italian beef recipe, sloppy joes, BBQ pulled pork, and the list goes on and on.

Here’s an awesome video tutorial on how to shape these little babies into perfectly round dinner rolls.

Can you tell I love them? Oh yes I do, and I know you will, too!

French Bread Rolls

Yield: Makes one dozen rolls

French Bread Rolls

Note: As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. Also, here's a video tutorial on how to shape the rolls. Lastly, I often use whole wheat flour for all or part of the white flour in this recipe with great results. The finished bread is slightly darker in color and perhaps a bit more dense, but because we are used to the taste/texture of whole wheat breads, we hardly notice. If using whole wheat flour for part of the flour amount, add a few minutes to the kneading time to help develop the gluten and as always, take care not to overflour. Most often, I use 3 parts whole wheat flour to 1 part white flour or just throw 100% whole wheat (finely ground white wheat flour) in there. If you are just starting out using whole wheat, I'd suggest using half wheat/half all-purpose and experimenting from there.


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


  1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
  2. 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. Let the dough rise until it has doubled (this usually takes about an hour).
  3. 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 silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. 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.
  4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.


*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Recipe Source: Mel’s Kitchen Cafe

298 Responses to French Bread Rolls

  1. Melanie says:

    Jillian – these are great rolls for allergy concerns since there are no milk and eggs. Glad they turned out so well!

  2. PheMom says:

    Hi Mel,

    I hope you are doing well! I just wanted to let you know that I still love this recipe so much and use it all the time. I didn’t realize until the other day when I had to write down the measurements again just how much I’ve changed the way I make them from the original – I just wanted to let you know and share the link to my post about them.


  3. jillian says:

    I make these for any funeral or occasion when I don’t know for sure if there are allergies. They go like hotcakes! yum-O. It’s the first roll reciepe I have ever gotten to come out light and fluffy. Thanks!

  4. Melanie says:

    Hi Jess – if the bottoms of the rolls were browning too much, you may try baking them less time (or reducing the oven temperature by 25 degrees). I’m glad you still liked them though. Thanks for letting me know!

  5. Jess says:

    I made these yesterday and they were delicious! Thank you! They did turn out a bit flatter than I thought they’d be. The bottoms also started burning with about 5 minutes to go on the baking time. Maybe my oven is hotter than it should be?

  6. Anonymous says:

    hey! i ike your recipes- and i love bread, however, i do not have an oven and therefore can’t bake any πŸ™ i have a toaster oven though! any recipes for those?! πŸ˜€

  7. Melanie says:

    Sunshine – what a good mom you are!! I hope they love the french bread rolls. Thanks for your comment – I’m glad you’ve enjoyed some of the recipes. (Let me know if you find those club crackers for the Caramel Crunch Bars!)

  8. Sunshine says:

    Kids first day back at school and I am going to surprise everyone with these yummy sounding fresh rolls…I love this blog and have always had great success with your recipes- Thank You!

  9. Pamela says:

    I made these a few days ago, and although yours look even lighter and fluffier; they’re already gone! Thanks for the recipe. πŸ™‚

  10. Anonymous says:

    I made these rolls today. My house smelled wonderful through the whole process– there’s something so special about baking bread.

    When they came out of the oven, they were oddly sweet. I’m not sure why this was.

    Next time I’d follow the instructions to make them a little more crisp.

    Over all, for my first attempt at making bread, I think they turned out pretty good.

  11. Amy says:

    I’ve made these rolls a couple times too, and they taste great, but I also am having a hard time getting the shape/look right. I am good to the point of the dough having risen the first time and them punching it down. But what is the best way to shape the rolls? Do you just roll them in your hands, or kind of pull and tuck under. I know this sounds kind of dumb, but I really want mine to be pretty like yours! πŸ™‚

  12. Amber @ Soggy Cheerios says:

    Okay, I made these for Easter Dinner and although I doubled the recipe people were still looking for more. They were amazingly good! But they were ugly. I’m not capable of making rolls look like in your picture. Can you do a post showing the size of balled dough and how close together you put them and what they look like in the pan before you put them in the oven? Help a girl out please?

  13. Nicole says:

    I love that every time I want to bug you for a recipe- I can usually find it on here. Those rolls were delicious, especially for ham sandwiches the next day. Thanks! Do you still have ham left over? We are going to put ours on homemade pizza this weekend.

  14. Melanie says:

    Sook – I hope these turned out ok for you! It’s fun to check your blog, too. Your recipes all look so wonderful!

  15. Melanie says:

    Hi Evelyn – thanks for your comment. Deflating the dough means to press it down gently after it has risen to press the air out of it and get it ready to shape into rolls. Hope that helps! Let me know if you have any other questions.

  16. Brittany says:

    I would love to try these for Thanksgiving- but also, since I don’t have the Lion House rolls recipe- could you post it? Those are so good!

  17. Arundathi says:

    just made these tonight and am eating it now and they are divine! πŸ™‚ thanks so much for an awesome recipe.

  18. Melanie says:

    Matt in Overlook – thanks for letting me know you tried these rolls and liked them! I’m glad to hear it.

  19. Marci says:

    I made these tonight and they were divine! Easy, quick and delicious. Thanks for sharing!

  20. Sook says:

    Thanks for this recipe! I’m having it for dinner tonight! You have such amazing recipes that I’ve come to love! Thanks for sharing!

  21. Erin says:

    mmmmmm… these look delicious. Once again, your pictures make them mouthwatering and I want to go whip them up even though it is 1 am in the morning! πŸ™‚

  22. Melanie says:

    Brittany – I don’t know if I’ll get a chance to post the Lion House rolls this week but if you email me at mykitchencafe {at} gmail {dot} com then I’ll email you the recipe I have.

  23. Vanessa Shannon says:

    Yeah I have to say that I am definitely a roll snob myself. So far I ONLY make Lion House Rolls because like you said…they are the only kind to make. But Im excited to try this recipe because frankly I like baking any kind of bread….hey if you have a good recipe for yummy fluffy bisquits I would REALLY appreciate it!

  24. Melanie says:

    Arundathi – thanks for commenting, especially because now I can peruse your blog of Indian cuisine – yum! I’m glad you liked these rolls, they are definitely a family favorite at my house.

  25. Matt in Overlook says:

    I made a double batch of these for our Easter dinner and they were a big hit…I will def. make these again!

  26. Bharti says:

    I made these and have blogged about them. Thanks for posting this super easy and doable recipe!

  27. Norah says:

    I really really liked these rolls. I ran out of white flour and ended up using about 3/4 cup of amaranth flour but they were very tasty. I will be making this recipe again.

  28. Melanie says:

    Norah – glad you tried the rolls and liked them. I make them all the time because they are easy and delicious. I’m glad you commented so now I can check out your recipe blog, too!

  29. Melanie says:

    Bharti – thanks for letting me know you tried these! I’m on my way to check out your post…

  30. Melanie says:

    Anonymous – awesome job on your first attempt at bread. I’m glad you liked these! I’m not sure why they were so sweet – mine aren’t any sweeter than a normal roll when I make them. Thanks for letting me know how it went!

  31. Melanie says:

    Thanks, Evelyn! I hope the rolls and lasagna turned out great for you. Don’t hesitate to let me know either way!

  32. Evelyn says:

    Hi! I can’t wait to make these rolls…but what does it mean to ‘deflate the dough’? I’m new to the whole bread making thing! Thanks!!

  33. Vanessa Shannon says:

    I made these last night! YUMMO! They were sooooo easy and quick for yeast rolls and they were really good. Ian thought they were the best rolls I ever made πŸ™‚ Plus, there is no butter or eggs which means less points for my weight watchers! Yay!

  34. PheMom says:

    Another roll snob here. These remind of the rolls they serve at Little America. I will be trying these soon too!

  35. Evelyn says:

    Thanks, Melanie! I actually made the dough before I was able to read your reply. When it was ready to deflate, I gently pushed on it and it, well, it deflated! I felt a little silly! Now they are all rolled and raising again! I’ve also got your Mom’s Lasagna going! I’m hungry just thinking about it!! Thanks again…you really have a great blog here!

  36. Melanie says:

    Amy and Pamela – I’m wondering if you both made these the same day since your comments came on the same day!

    I’m glad you both liked the recipe.

    As for the shaping issue, Amy, I pinch off a golf-ball size portion of dough and roll it on the counter while cupping the dough in the palm of my hand as I roll it – the same way you would make a ball out of play-dough. I roll it around on the counter and it forms a ball due to the palm of my hand cupping it into a round shape. I keep rolling until it is smooth. Hope that helps!

  37. Melanie says:

    Amber – your comment made me smile. I’m sure your rolls were not ugly but next time I make these, I’ll take some pictures of how I form them and put them on the cookie sheets. Until then, the amount of dough I roll into balls is usually about golf ball size and I put three across on a standard size cookie sheet (11X17 is the size, I think). Hope that helps!

  38. shweetpotato says:

    omgosh DELICIOUS< I just took these out of the oven and my daughter has already eaten 2 of them lol, I need to double it next time, YUMM

  39. Melanie says:

    shweetpotato – so glad you liked these little beauties! Thanks for letting me know.

  40. Tora Family says:

    I made these tonight…YUMMY! Patrick ate 4 of them! πŸ™‚

  41. Melanie says:

    Ursala – glad these were such a hit with the fam!

  42. Molly says:

    I made these with your Italian Beef Sandwiches recipe and it’s a keeper! I used my bread machine and made the rolls the day before. I put the beef in the crockpot on the morning of my longest work day. I don’t get home until 8:00 p.m. so my family was able to have a hot, simple filling dinner without much fuss. Wonderful!

  43. Melanie says:

    Molly – what a great meal for when you are working late and want dinner for your family. You are a good mom. I’m glad the rolls and Italian beef were a hit. Thanks for letting me know!

  44. the Robinsons says:

    These rolls are so good my family loves them! I make them a lot and now everyone is requesting them for Thanksgiving. If I double the recipe, do I also double the yeast?

  45. Melanie says:

    the Robinsons – I double this recipe all the time and if you are using active dry yeast, then yes, definitely double the yeast along with the other ingredients. If you are using instant yeast, you can get away with using 1 1/2 tablespoons for a doubled recipe. Hope that helps!

  46. Melanie says:

    Layton – great tip on using a cake pan and for listing how much of the dough fits in. Thanks! I’m really glad you like this recipe.

  47. Layton says:

    I love these rolls! I find they work better (rise up rather than out) when I crowd them into cake pans. A half recipe fits perfectly into one 9 inch round pan. Thanks so much for your GREAT directions!

  48. Melanie says:

    The Three Amigos – I also sub whole wheat flour for these (at least half whole wheat, half white) and it works great, so I’m very glad you like them, too!

  49. The Three Amigos says:

    Thank you so much for this recipe!! I make it every single time there is a get together, and everyone raves about them. I sub 1 cup of whole wheat flour for white and they turn out so amazing. Thanks! I’m making them right now for Christmas dinner. mmmmm I can’t wait!

  50. Melanie says:

    Carlin – I make these rolls constantly so I am very, very glad you liked them. Thanks for letting me know!

  51. Greg and Carlin says:

    These turned out absolutely delicious! This has now become my favorite recipe for rolls!

  52. Anonymous says:

    Hi, I love your blog!! I wanted to make these for a dinner, but I am wondering if you can half the recipe? I’m not super good with yeast, so I never know what matters! Thanks!

  53. Mel says:

    Anonymous – yes you can half the dough for this but if you are going to all the work of making them, I would suggest making the full batch and freezing some of the rolls once they are baked.

  54. Jenn says:

    Absolutely, hands down, the best roll recipe ever! I doubled the batch yesterday and my family of five has eaten almost all of them. The fact that this recipe calls for no eggs or milk just adds to the appeal for me. Thanks so much for ALL the fabulous bread recipes you post. I know that they will be great. I hope you don’t mind but I posted this recipe and your Divine Breadsticks on my blog.

  55. Mel says:

    Jenn – I checked out your blog and I love how you break down the costs. I also am thrilled that you liked the rolls…some of our favorites, too!

  56. klutzymama says:

    Hi! These rolls look so delicious. I made them today, only I used wheat flour because I didn’t have enough white. My rolls didn’t rise at all, would that possibly mean that my yeast is no good?


    • Mel says:

      klutzymama – I’m so sorry these didn’t work out very well for you! A couple of reasons why dough sometimes doesn’t rise well is a) the dough has too much flour in it (it should be a pretty soft, tacky consistency), b) it needs to be kneaded longer (especially with whole wheat flour since it takes longer to develop the gluten during kneading) or c) the yeast didn’t proof properly in the water (i.e. water was too hot??). Yeast doesn’t “go bad” very often, in my experience, but that could also be a factor. I hope you try them again! Let me know if you have any other questions.

  57. momstarr says:

    These look really good. Wonder if I can use instant yeast and cut down on rise times?

    • Mel says:

      momstarr – I actually only ever use instant yeast, in these rolls particularly. I’ve heard that with instant yeast you can cut out the first rise. I don’t do that just because I like the flavor that comes from both rises but I’m sure it would work fine.

  58. klutzymama says:

    So I tried these again today and they turned out fabulously. I’m thinking that my warm water was too hot the first time. Thanks so much for this recipe, these are perfect for my family!

  59. Debbie says:

    I’m not sure what I’m doing wrong, but mine were much flatter. I let it rise longer than it said, but it didn’t rise nearly as high as yours. Any clue what I did wrong?

    • Mel says:

      Debbie – sometimes if the dough is too sticky (not enough flour) the rolls flatten instead of rise tall and puffy. It’s a tricky balance between adding enough flour but not too much so the rolls are dry. Also, klutzymama’s advice can also be true – yeast won’t proof well, or at all, in water too hot. Hope that helps a little bit.

  60. klutzymama says:

    I had that problem the first time I tried them and I think that the problem for me was that the water that I proofed the yeast in was too hot.

  61. Christa says:

    Easy, wonderful recipe…found ourselves without rolls for Mother’s Day and it was a cinch to whip these up. They were the perfect addition to our Mother’s Day meal. Many thanks!

  62. Janssen says:

    I’ve made these a few times now (always for sandwiches, rather than as a dinner roll) and I use the extras out of the freezer to make garlic bread. Yum!

  63. Tiffany Shanks says:

    Mel I use this recipe to make hamburger rolls also, and pizza crust, and sub sandwich rolls. I love this recipe. Thanks

  64. Jess says:

    I LOVE crusty rolls. What ratio do I use for egg white/water mixture? Do I brush the rolls all over, even the bottom? Or just brush it on the top? Do I actually spray the rolls with water or just into the air above the rolls?

    • Mel says:

      Jess – I usually use one egg white to 1 tablespoon water. I brush the rolls gently on top and around the sides – basically covering the entire top but not worrying about the underside or bottom. I spray the water into the oven above the rolls. I hope that helps!

  65. Emily Marie says:

    These rolls are fantastic! I always come to your site first when I need a new bread recipe, and you never disappoint! I made these into buns for burgers and they were a huge hit, and I kept eating the leftover buns plain. I’m already looking forward to making them again. Thanks so much!

    • Mel says:

      Emily Marie – I’m glad you like these rolls as much as I do. I swear I make them at least weekly for some application or other!

  66. Allyson says:

    Do you have to knead by hand or can you use the dough hook of a mixer? I’m wondering if you need the extra flour you get from kneading?

  67. Kaitlyn says:

    I am going to try these rolls – they look delicious! I was just wondering if you have ever made a huge batch in the Bosch and if so, does it fit in the Bosch x 4 or x 5? Thanks so much!

  68. paramedichick06 says:

    Ive never made any type of bread or rolls before so i really really new to this. Can you kneed this bread by hand? i cant find my kitchen aid bread hook attachment.

    • Mel says:

      paramedichick06 – yes, you can definitely knead the bread by hand. You’ll probably need to add a few minutes on to the kneading time to sufficiently develop the gluten.

  69. Kaitlyn says:

    Have you ever tried whole wheat for part or all of the flour? Thanks!

    • Mel says:

      Kaitlyn – yes, I use at least 50% whole wheat everytime I make these now. Sometimes I’ve used all whole wheat but I have the best results when I use at least one cup of white flour.

  70. Melanie says:

    I made these this afternoon. They were so easy and yummy! We have egg and milk allergies in our house so it was so great to find something I didn’t even have to tweak! I used the bread flour and it was great. Your blog is awesome!

  71. Kat says:

    I used this recipe to make homemade hamburger buns as suggested in your classic grilled burgers recipe. They turned out FANTASTIC! My husband asked that we not buy store bought buns ever again πŸ™‚ Thanks for another great recipe!

  72. […] French Bread Rolls fromΒ My Kitchen Cafe […]

  73. […] to free up the oven for later in the day. You can follow this link to my favorite roll recipe- French Bread Rolls. Look at the recipes you have planned and chop up ingredients before hand. Place them in […]

  74. Suz says:

    I just discovered your blog and am so excited! I am in a cooking slump, bored with my recipes. Now I am inspired bc your cooking tastes are so much like mine. I made your hamburgers and hamburger buns this weekend and oh. so. good. Like Kat, my husband kept raving over the buns. Seriously, will I ever be able to eat a store-bought bun again? Keep up the good work!

  75. Kimiko says:

    I just made these today and they turned out great…and the house smelled soooooooo good while these were baking! I always used to avoid bread recipes that called for yeast, but I’ve been gaining more and more confidence every time I use one of your recipes. Thank you!

  76. Abby H. says:

    Just wanted to say THANK YOU for the yummy bun recipe. I made them today with your sloppy joes! So yummy! My husband kept saying how amazing it was that I actually MADE the rolls… they were like gourmet to him! πŸ™‚ Thanks a bunch!

  77. Suz says:

    So, so good. Made these with sloppy joes. This was the first time I made rolls completely successfully–not only did they look good, but they tasted fabulous. I’ll definitely be making these over and over again! Thanks for sharing!

  78. Amy M says:

    I have to say that I love this recipe. After using it to make several BBQ Chicken Braids and loving the flavor and texture I utilized it as a dough for hamburger buns and I am so glad that I did. FANTASTIC to be able to make my own burger buns! My ultra picky husband was impressed and even asked that I never buy regular buns again. I think these buns have the taste and texture of a bread much richer than one containing a mere 2 tablespoons of oil like this one. Thanks again!

  79. kk says:

    Hey πŸ™‚ I already wrote how good these are, but now I’d like to know whether I can add raisins to the dough? Any suggestions how much I could add, when etc ? My friend wants to eat sweet rolls with raisins, but either I can’t search properly or there aren’t many recipes for such :/ Thanks for help!

    • Mel says:

      kk – I’ve never tried adding raisins to these. My only suggestion would be to knead them in at the end but that’s just a guess. Good luck if you try it!

  80. Natalie P. says:

    Made these today! I felt super fancy making my own rolls/ buns. Thanks for the great recipe and for walking me through the yeast process πŸ™‚

  81. Ariane says:

    I’m just getting into the whole bread making thing and I have started out with a breadmaker, but I want to make rolls so my question is: Do you use a portion of the water from the recipe to proof active yeast in or would the water you use be cancelled out by the proofing process?

    • Mel says:

      Hi Ariane – if I use instant yeast, I don’t proof the yeast in water, I just add it with the other ingredients. If you are using active dry yeast in a breadmaker then yes, you would want to proof the yeast in a bit of water and a pinch of sugar first before adding it to the breadmaker with the other ingredients.

  82. Ariane says:

    I went ahead to try and make them, and I have to say that my first experience making rolls turned out amazing. I thought they would be crusty like french bread usually has been for me, but they are moist and fluffy. They turned out great because of your wonderful directions and helpful hints.

  83. Kim in MD says:

    Mel- I wanted to let you know that I (finally!) got up the courage to make your French Bread Roll recipe last night. I don’t know why I waited so long, because they were the best bread/rolls that I have ever made! And so simple! WOW…my family is blown away! I used to make home-made bread all the time when my children were young, and then I stopped for some reason (maybe the low carb thing). Of course, my children don’t remember the home-made bread. When they saw the dough rising they thought I was making pizza dough! Well, needless to say, I’m afraid that store bought rolls are a thing of the past in our house, and it is all your fault! πŸ™‚

    I love, love, love the tutorials! They really helped with the amount of flour (I didn’t use the full 4 cups) and shaping the rolls. I made 8 rolls (3 oz. each), planning to freeze them for burgers tonight. Well, let’s just say that there are only 5 left, and I had to threaten bodily harm to anyone that ate another roll! πŸ˜‰ LOL!

    I will definitely double the recipe next time. I will have to see how a double recipe fits in my Kitchen Aid 6 quart mixer. I am hoping I can even triple the recipe in the future. If not, maybe I will have to trade in my trusty KA a Bosch mixer! πŸ˜‰

    I am going to toast/grill the rolls tonight night for burgers…I am already thinking about how delicious dinner is going to be!

    Oh- and even though my rolls turned out perfect (in my opinion!), I did have few questions- do you use table salt, kosher salt or sea salt? Since you didn’t specify what kind, I assumed that you use table salt. As a result, I used 1 1/2 tsp. of fine sea salt. The rolls were not overly salty at all, and I think I may increase the amount to 2 tsp. next time. Every type of salt is different (even kosher salts vary from brand to brand), so finding the right balance is key.

    Also, I used canola oil as your recipe calls for, but I was wondering if you think a good quality extra virgin olive oil would be a nice substitute or would it be too overpowering?

    Last, but not least-after reading the comments here about egg wash, I was curious if you ever brush these rolls with egg wash before baking? I didn’t, and I am curious to know if you do brush them and then sprinkle them with sesame seeds or poppy seeds? Don’t get me wrong- I personally don’t think they need anything else…they are absolutely heavenly! I was just wondering why egg wash was discussed in regards to this recipe. Thanks!

    • Mel says:

      Hi Kim – I’m so happy these rolls worked out for you! We must have been on the same wavelength because I made them the same day you did. There’s nothing like homemade rolls! As for your questions, I mostly use table salt but occasionally will randomly reach for my bamboo holder of kosher salt and they still turn out great, albeit slightly more salty than when I use table salt. I always use canola oil but have used EVOO when I have been out of canola and if you like the taste and flavor of EVOO, it actually works great as a substitute. The flavor isn’t overpowering but I can definitely taste the olive oil vs. the mild canola, does that make sense? As for the egg wash, the original recipe called for an egg wash but I never use it, mostly because I like the softness of the rolls without it. However, they are a sturdy enough roll to stand up to a light egg wash before baking and for a hamburger bun, I think they would be delicious with an egg wash and a sprinkle of sesame seeds. I’m a plain Jane kind of roll girl, so I never adorn them but they would definitely be great that way.

  84. Kim in MD says:

    Thanks for the additional information, Mel. My leftover rolls are thawing as we speak, and I can’t until dinner tonight! πŸ™‚

  85. Renee says:

    I made these for hamburger buns and oh man were they good! I replaced some of the flour with whole wheat like you said and they were fantastic. Perfect texture. I have made hamburger buns before but these were sturdy enough for the sandwich but still moist. I also watched your tutorial on getting them round which was extremely helpful. I froze some and pulled them out last night and they were just as good the second time. I made some into hot dog buns and I couldn’t quite get the shape right. Do you have any tricks to make them into cylinder shape? Thanks so much for posting!

    • Mel says:

      Hi Renee – no tricks for the hot dog bun shape, except that I have learned to make them much smaller than I think. The first few times I made hot dog buns/sub buns they ended up HUGE. So usually I roll them into about 1 1/2-inches wide by 3 inches long and that does the trick.

  86. Sommer says:

    Hi Melanie, I was looking for instant yeast and I noticed that the package said 50% faster rise time. Do I change the time for the dough to rise or anything? Silly question I know. And by the way I adore your blog! Your recipes are amazing!

    • Mel says:

      Hi Sommer – instant yeast is sometimes called rapid rise yeast so while I’ve never noticed that it actually rises 50% faster, that could definitely be the case. I never change any of the rising times when using instant yeast. Except for the proofing part (active dry needs to be proofed in water whereas instant does not), I don’t change anything when using it. Hope that helps!

  87. Cindy Eggertz says:

    I have used this recipe 4 times now when making buns for burgers and hot dogs. Not only are they AMAZING, but each time they are shared, my friends have asked for the recipe! Thanks Mel. I am LOVING your website!

  88. n82 says:

    hi Mel, ok so I have a question for you…

    I made these tonight and they were good but something went wrong. Just so you know both times my dough rose beautifully and it had definitely doubled in size. However, after the second rise (once the rolls were shaped into circles) I put them in the fridge because there was still a couple of more hours to dinner.

    I took them out of the fridge a couple of hours later and saw that all the previously risen balls had deflated. I put them straight in the oven and baked them. They came out flat just like when they went it…

    Can you put the dough balls in the fridge once they have risen or no? What did I do wrong?

    Please help!


    • Mel says:

      n82 – I’m sorry the rolls flattened! That can be frustrating. When I want to refrigerate the rolls before baking, I don’t let them rise on the sheet pan before refrigerating. I shape them, place them on the pan, then cover with greased plastic wrap and immediately put them in the refrigerator. Then, depending on how long they were refrigerated, I take them out and let them come to room temperature and rise until doubled before baking (sometimes if I refrigerate them overnight, they double in size in the fridge and I just take them out for 30 minutes or so to let them come to room temp). My guess is that because you let them rise and THEN refrigerated, they continued to rise in the refrigerator and collapsed. I hope that helps a little!

  89. Leslie says:

    Love these rolls! Made them a few weeks ago and they made my house smell sooo good! I even froze the rest of the batch, but now those are gone too. We used the rolls for burgers and sandwiches and they were great. The video you posted on how to roll & shape these rolls was a great help to me. I’d love to use this recipe to make a sub sandwich roll, but was wondering how you make them into sub sandwich rolls. Do you use more than 2 oz per roll? How do you shape them for a sub sandwich?

    Thank you!

    • Mel says:

      Hi Leslie – so glad you like this roll recipe! When I make them into hamburger buns or sandwich rolls, I use about 3 to 3 1/2 ounces per roll. For the sub sandwiches, I roll each piece of dough into a little log-shape, about 3 inches long by 1 to 1 1/2 inches wide. They rise quite well and expand to the perfect sub roll shape. I hope that helps!

  90. n82 says:

    Thank you for your advice. I really appreciate your time in writing back. I am sure you are right with why they flattened. I will definitely have to try them again.

    Also, when I was rolling them into balls (following your video), the dough seemed to be too sticky and I kept having to spray my counter with Pam for each roll to prevent sticking. Otherwise it was just too sticky to form the balls. Why do you think that was?

  91. Mel says:

    n82 – if they are that sticky, it sounds like they need a bit more flour. If properly floured the dough should be slightly tacky but should roll into a ball without leaving a lot of doughy residue on your hands. Try adding a bit more flour and see how that works for you.

  92. Jnl2211 says:

    Once again I’ve found a winner..or you’ve shared a winner πŸ™‚ I made these rolls tonight and I even forgot to include salt and they are phenomenal!!! So soft and tender…I could go on and on. They’re super easy and they will definitely be a main staple in my house from now on. No more store bought rolls and buns for me πŸ™‚

  93. Erica Williams says:

    I’ve made these twice in the past week. They make for the perfect burger! Thanks for another wonderful recipe!!!

  94. n82 says:

    Ok I don’t know why I have been having so much trouble with these rolls! I have tried other roll recipes and they come out perfect. I am just determine to get these to work too.

    I always half this recipe. If I halved everything would that work? Does 1/2 TBS active dry yeast with 3/4 cup water work?

    • Mel says:

      n82 – I’m sorry you are having difficulties with this recipe. You might try making the full batch to see if that would make a difference. The halved recipe should work just fine with that yeast amount but if it really is giving you a lot of trouble, try making the full batch just to see.

  95. Deb says:

    These were so good I made them twice in the last week! I was so surprised how easy they were. We used them as buns for pulled pork sandwiches and the sweetness in them was the perfect balance to the smoky spicy pork. The only thing I changed was to swap out half of the AP flour for white whole wheat flour. Thank you for the thorough detailed instructions and the delicious recipe, it will be a regular around our house!

  96. Suzy says:

    I am new to your site and have never used yeast before. I was nervous, but these rolls turned out perfect!!!! Thanks for the great step by step directions. I made them with your sloppy joe recipe, and my husband LOVED it!!!!

  97. […] recipe of Mel’s french bread rolls, OR a frozen bread loaf, […]

  98. sweetpea says:

    just made these for the first time. I didn’t add enough flour, I know, as they were too sticky to ever shape properly.
    However, is the qty of 12 correct? I got 12 hamburger sized rolls. and your photo looks as if yours were placed touching
    in pan. Thanks for your help.

  99. Mel says:

    sweetpea – yes, I make about 12 rolls out of this recipe. If you want smaller rolls, you might get upwards of 14-16. I place mine slightly touching or about 1/4 to 1/2-inch apart on the baking sheets.

  100. sweetpea says:

    Many thanks for your response. I’m going to make again soon with a tad more flour–very nice taste. And easy!

  101. Rachel says:

    I made these last night and they were a huge hit! The only thing I changed was that I used bread flour instead of AP. They were great!

  102. Sarah says:

    FINALLY made these today (I have so many of your recipes bookmarked, it’s hard to get to them all!) and… umm… they’ll do πŸ˜‰ Couldn’t be more perfect – thanks!

  103. tonya says:

    I did it!! I braved the bread! It turned out that my mom came over today & both my parents were here for supper. My mama couldn’t wait to tell my daddy that I made homemade bread. She said she wouldn’t have believed it if she hadn’t seen it for herself! Ha!!! Everyone loved the rolls AND your pulled pork bbq that we put in them!! You made me a star! LOL! Thanks!

  104. Maggie says:

    Mel. WOW. I am in awe of these rolls. I stumbled upon your blog on FoodBuzz today and found these rolls, and since I was making black bean burgers for dinner decided to round them out with these rolls. They are far and away the best rolls I have ever made in my whole entire life. Can I stress that again? THE BEST!!! Wow. I am still in awe. The outside was just barely hard and the inside was like biting into the softest most elegant bread I have ever tasted. The only thing I changed was using olive oil rather than canola because I’m an olive oil fanatic. Anyway, thanks for an absolutely positively amazing recipe!!! Can’t wait to try more!

  105. Shannon says:

    Great recipe! I will definitely be making these again….perfect with the pulled pork!

  106. tonya says:

    I’ve commented on this post before to let you know I had made these rolls. I’ve made them a few times now, but I want to tell you about today. We had Christmas with my husband’s family today & our lunch was BBQ sandwiches with typical side dishes. I was the last one to be assigned a dish so buns & baked beans were my lot. My proud husband told his mom that I would make the buns. He’s so proud of my newfound skills, but I was nervous about doing this for the family & almost bought hamburger buns to have as back-up in case I failed. These were the best rolls I’ve made so far!!! Everyone was so impressed & I ended up being way too proud of myself! Seriously, these were a HUGE hit – thank you!

  107. Nicole says:

    love these rolls, they are easy, delicious and have come out perfect every time! I keep making them! This past time I’d recently made an angel food cake, and saw the extra dozen egg yolks sitting in my fridge… and used them to replace some of the liquid in the recipe. I had 1 1/2ved the recipe to make 24 med. sized rolls (a full jelly roll pan still) and they were so beautiful golden yellow!

  108. […] French Bread Rolls from Mel’s Kitchen Cafe […]

  109. Jen says:

    I made these tonight and, while they were delicious, they came out a little too “yeasty” to really match the flavor I expected in a French bread. I added the one tbsp of active dry yeast only, so what am I doing wrong? I let it rise in a room temperature area until doubled— I’m so confused!

  110. Mel says:

    Jen – if the yeast flavor was too much for you I’d simply try cutting down the yeast to 1/2 tablespoon of active dry yeast. That will still be plenty to help the rolls rise (it might take them a bit longer) but it may counter the yeast taste a bit. Incidentally I haven’t noticed an overly yeasty taste to these rolls so maybe it is just a matter of preference, although, I have noticed if I let my rolls rise too quickly (if my kitchen is too warm), they’ll develop a strong yeast taste. Good luck!

  111. Shannon says:

    I made these a couple of months ago, and they came out superb! I have the shredded chicken in my crock pot in prep for lunch tomorrow, and I wanted to make them again today. I decided to double the recipe…and as I began adding ingredients, I totally flubbed up. I couldn’t find my tablespoon measurement or my teaspoon (pesky kids!), so was using a half teaspoon. It was a bit hectic here this morning, and I also misread the yeast measurement as teaspoon instead of tablespoon. Then I realized that I ran out of regular flour and only had self-rising….so it ended up being a quarter regular, a quarter self-rising, and half whole wheat. Needless to say, I did not put in enough yeast, and only put in half the oil and sugar than was called for. I figured out that I did it wrong when I had already added all of the extra flour. I decided to add what I didn’t put in properly in the beginning. I mixed the oil and sugar and added. Then I added the rest of the yeast on top of that.

    I wasn’t sure what I was going to end up with….but they came out just as lovely as before. Not that I would ever make the same mistakes again (pregnant brain is a real thing, I am proof of that!)….but it’s nice to know that even when things get messed up….it still worked out!

  112. Kat says:

    These rolls turned out great! I shaped them into 6 sub buns. They were soft and fluffy. I only needed 3 cups of flour for them to turn out perfectly. This will be my new go-to recipe for sub buns!

  113. Luda says:

    Mel- Making these right now, but I want to use them tomorrow, so can I leave them in the fridge for the first rise and then follow the recipe? Or should I shape them into rolls and then put them in the fridge?

  114. Mel says:

    Luda – if you want to bake them tomorrow, I’d suggest letting them go through the first rise and then shaping them on the baking sheet. Cover them with greased plastic wrap and then refrigerate until tomorrow (don’t let them rise at room temperature). Pull them out maybe 1 1/2 to 2 hours before you want to serve them to give them time to rise and bake.

    • Margaret says:

      i am making your delicious French Rolls, homemade barbeque sauce and barbeque pork for Father’s Day. I had a question about the yummy rolls…(I’ve already eaten 2)!
      I sprayed my plastic wrap with Canola Oil cooking spray and then put it on top of the rolls while they raised. When they came out of the oven, many had what looked like a “stain” of oil on top of the roll. I was able to make it go away by rubbing butter on top of the hot rolls. I was just wondering what you grease your plastic wrap with and if you’ve had this problem? The butter on top makes a softer roll instead of a nice crust.
      I watched the video and that helped but I don’t remember it showing how you greased the plastic…
      Thanks so much!

      • Mel says:

        Margaret – Good question, I’ve noticed this happens when the cooking spray leaves bubbles of spray on the plastic wrap or I’ve greased it too heavily. Usually I spray the wrap and then lightly wipe with a paper towel so there’s no visible residue of cooking spray. Hope that helps.

  115. Hey Mel! If you are using this recipe to make hoagies or sub loaves for meatball subs or cheesesteaks do you only divide the dough into 6 pieces and shape it in oblongs? Or how would you recommend?

  116. Mel says:

    Alley – if I am making this dough into hoagies or sub rolls, I divide into about 8 pieces (I’ve tried 6 and the rolls are still enormous). If you have a kitchen scale, you can use that method. When I make the dinner rolls, I weigh the pieces out to be about 2 1/2 ounces each. When I make larger hoagie/sub rolls, I weight them out to be about 3 3/4 ounces each.

  117. Beth says:

    I have been so happy with your “perfect dinner roll” recipe that I had not yet tried this one. I think I slightly prefer your recipe that calls for instant potato flakes for a stand-on-its-own dinner roll, but these French bread rolls were also fantastic. And I love the idea of making my own hamburger buns with it. There have been so many times that a trip to the grocery store just to get buns for burgers ends up costing me a lot more . . .
    Anyway, my question is about doubling/tripling this recipe. I can fit 2 dozen of the perfect dinner rolls on my large rimmed baking sheet, but these rolls seemed bigger (or expanded more), and I don’t think I could fit 24 on one sheet. How do you handle doing double and triple batches? How many can you fit on your pans, and then do you bake in batches or use a convection setting? I’m afraid to ruin recipes and so I never use my convection setting, but maybe I need to get a little more comfortable with it as it seems that my wish for double ovens is probably not going to come true. Thanks for your advice, Mel.

  118. Mel says:

    Beth – I’m glad you like this recipe! When I double a batch, I portion the dough into 24 equal portions and fit them all on one sheet. I think when I weigh the dough portions, they are about 2 1/2 to 2 3/4 ounces each in weight. I don’t use a convection setting because I don’t have a convection oven so I just bake in batches. It doesn’t seem to hurt the pan of rolls baked second to sit out an extra 15-20 minutes. Hope that helps!

  119. Karen B says:

    Hey Mel, this is the third time I’ve tried to half one of your bread recipes and it did not rise πŸ™ I was sure to proof the yeast first. I don’t want a full dozen, there are only 2 of us.
    Any suggestions? Last time it was your bread bowls, I made a double batch for a party and the were beautiful! But they didn’t rise when I halved it. What do ya think? Is it just the amount of yeast?

  120. Mel says:

    Hi Karen – sorry the recipes aren’t turning out when you halve them. It sounds like if you have had success with the original recipes but not a halved version that it may be the yeast. There really isn’t harm in adding more yeast except for maybe a stronger yeast taste so I’d recommend with a halved recipe of the French Bread rolls to add 1/2 tablespoon instant yeast (or slightly more than that if using active dry) and see how it goes. The other factor to consider is overflouring but if you don’t think that is an issue (overflouring can seriously hinder rising) then try the extra yeast and see how it works. Good luck!

  121. Karen B says:

    Hmm.. That’s how much I used. I didn’t even use 2 cups of flour either, but maybe I over floured. I do everything by hand, no mixer, so maybe I over kneaded too. Thanks for the tip! I’ll give the sloppy joes on homemade rolls another shot tomorrow.

  122. Meredith says:

    I make these for everything! Hamburgers, sloppy joes, pulled pork, shredded chicken… the list goes on. They are wonderful, taste better than store bought and cost so so much less. I use my bread maker and then shape and do the final rise as stated in the instructions. Thank you!

  123. Mandy says:

    First, let me say that you have made me into a bread maker. My results are never as pretty as yours but oh my are they always delicious. I get so excited to try your recipes that we are now having homemade bread at least once a week. My hubby couldn’t be happier. In fact, when I was looking at your Blitz Bread recipe, he announced, “I bet I could make that!” and he did! Thanks for that, Mel! As you can perhaps tell, I am buttering you up to ask a little free advice about experimenting with these rolls. They are so yummy and easy that I’d love to make them for my daughter’s upcoming 1st birthday party. Since the theme of the party is rainbows and butterflies, I have been researching ways to make Rainbow Bread for finger sandwiches. What I’m finding out is that at some point you divide the dough for as many color layers as you want, then knead food coloring into each section. After, you roll the sections, stack them (obviously in rainbow order) and roll into a loaf shape. This leads me to my question (finally): if I were to attempt Rainbow Rolls using your recipe, when do you think I should divide and knead in colors? Also, do you suppose I could just slice the rolls, instead of shaping into balls after the first rise? I would think this would preserve the rainbow effect but I’m not sure how they would look shape-wise after the second rise. Any ideas you, or any of your readers, might have would be very appreciated! Not that I mind a little trial and error, of course. Just means more delicious rolls πŸ™‚ Thanks!

    • Mel says:

      Hi Mandy – so glad you are enjoying the bread recipes (and tell your husband I’m impressed with his bread making skills also!). I’m new to the rainbow roll concept, I have to admit. If it were me, I’d knead the food coloring into the portioned dough after it has gone through the first rise (right before shaping and letting the rolls rise on the pan). I’m not sure what you mean by slicing the rolls instead of shaping them into balls – are you wanting to make slices of bread or actual rolls for the finger sandwiches? I think the idea of stacking the colored layers and rolling into a loaf shape should work great as long as the colors are vibrant for each layer. Sounds like a fun project!

  124. Tara says:

    These rolls really are amazing! I just made them, but being skeptical that they were really that good, I only made one batch. I think I need to make another batch today because I have a feeling that I will need more for my family of 5 (which includes 2 teenagers). I’m sure they will not be satisfied with just one roll (I made sub-sized for meatball subs tonight so there were only 6).

  125. Carlie says:

    Hey Mel. We love these rolls. I will be making them with your pulled pork( my husbands favorite) on Saturday for his graduation party. I was wondering if I made them tomorrow and froze them will it remove the “wow” factor they currently hold or will they still be as tasty as normal? Trying to save me some time on Sat.

  126. Mel says:

    Carlie – I make and freeze these rolls all the time and they are just as delicious and tender out of the freezer (as long as they are thawed all the way). Sometimes I’ll slightly warm them in the microwave before serving, too.

  127. Anna says:

    Every member of my family loved these rolls when I made them last night,my 6 year old requested them for her birthday dinner…. it’s not her birthday for another 5 months!!

  128. I just made these tonight with the BBQ Chicken Braid. I made one braid, then from the other half of the dough I made rolls for later this week. Can I just say they are INCREDIBLE!!! Thanks Mel!!!

  129. I also have a question on the shape of the rolls…yours look so beautiful in the picture! How do you get them to be so deep/tall? Mine look round like yours and are very soft and yummy, but I can’t seem to get them to be as tall. Any tips???

  130. Mel says:

    Rachel – I don’t have any major secrets for the shape of the rolls. I roll them into balls and place them about 1 inch apart on the baking sheet so that when they rise, they use each other to keep their shape (meaning they don’t have a lot of space to flatten out so they rise tall instead of wide, if that makes sense). If your rolls are flattening instead of getting height while rising, you may need to add just a touch more flour to the dough. Good luck!

  131. LAN says:

    Love that I found you on pinterest! I’ve made beef stroganoff, homemade pizza and cornbread and turned out wonderful. I made these rolls… mine had a harder outer shell and were soft on the inside. They were good but I don’t think quite right. So I was trying to make the night before so I made the dough and then put it in the refridgerator to slow rise overnight like the pizza dough recipe. I took out this morning and made into balls and let them rise before baking. Just wondering what I did wrong or if I can use the slow rise technique

  132. Mel says:

    LAN – whenever I’ve refrigerated the dough overnight, I’ve done it after shaping it into the balls. I shape the rolls, put them on the sheet pan and refrigerate covered overnight. I take them out to rise doubled and then bake them.

  133. Kimberley says:

    I know I’m incredibly late, but I had to tell you that I made these last night and I’m pretty sure I’m the best wife on the block according to my husband!!
    They were so easy, thanks so much!!!

  134. Sharlene says:

    I made these rolls yesterday with pulled chicken bbq sandwiches and the rolls were amazing and good enough to eat plain but when I put it with the bbq the flavors did not go well together πŸ™ so I made KAF recipe for egg buns and those went perfectly and I used these buns to make amazing breakfast sandwiches. All and all I would use these for a meatball sub, deli sub or egg sandwiches but not for grilling… Probably just my opinion… And I still love the rolls! Thanks for a great recipe again!

  135. […] recipe comes straight from Mel’s Kitchen Cafe, from where I also took my first lesson on yeast and bread-making! Thanks, […]

  136. Rolls, hamb buns, loafs - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth says:

    […] View more posts in: […]

  137. Rolls, hamb buns, loafs - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth says:

    […] View more posts in: […]

  138. […] I first saw the post from Mels Kitchen Cafe on these beautiful French Bread Rolls, I knew that I just have to try to make them. Not just […]

  139. Brianna says:

    I just wanted to say these rolls are great! My husband came home for lunch today and they came out of the oven so he took one and called to say that the rolls were so good! I have tried the recipe many times, and actually, messed up a lot. Once I forgot the salt, once my daughter stopped the timer, so they were a little too done, but not bad, and another time, I took another reader’s advice and added a little more salt, but I didn’t like that. Anyway, finally, I got it right and they worked and I am so glad! So, if they don’t work out the first time, or the second, try, try again!

  140. Maria says:

    Thank you for this recipe! They were so easy to make and paired great with your Italian Meatball Sub. πŸ™‚ Your recipes are ALWAYS a hit in my home. πŸ™‚

  141. Heather says:

    I just made these for hotdog buns, I used this pan.. USA Pans New England Hot Dog Pan
    Worked great, after the first raise I spread the dough into the pan and let it raise until it was a half inch below the lip. I baked at 400 for probably 17 min with a cookie sheet over the top of the pan weighed down with a glass bread pan (empty). Thanks for the great recipe!

  142. Maria says:

    My family loved this! I read in one of your comments that you usually sub some whole wheat flour. Could you tell us how much, and if any of the other steps change, or if you add anything like vital wheat gluten? PS, my kids now ask when I make a new recipe if if comes from Mel’s Kitchen Cafe! PSS, my 13 year old daughter made your “best” cinnamon rolls and they were amazing! Thanks for your help.

  143. Mel says:

    Hi Maria – so glad you are enjoying the recipes! As for the whole wheat flour, I always sub in white whole wheat flour and usually just add 2-3 cups to start and then finish with all-purpose flour. The only other change I make is to knead for about 3-4 minutes longer if I’ve used whole wheat flour.

  144. Jennifer Smith says:

    Making this again…the 400th time. I love this recipe!!!!

  145. Martin says:

    I have been searching and searching for a roll/bun recipe that is both soft and strong enough to stand up to a beef patty….thank you for this one!

  146. Angela @ AnotherBitePlease says:

    these look so light and fluffy mouthwatering rolls in which I would only need probably nothing on to eat and enjoy.

  147. Slow Cooker Italian Beef | Another Bite Please says:

    […] Mel did in her recipe that I only wish I had the time, energy, ambition that she does was to make homemade rolls. Um I am sure that would have put me at a 9.2 rating but the local bakery rolls are going to have […]

  148. Heather Bishop says:

    I was lazy one day and decided to use this as a pizza dough rather than my usual one that takes longer. It was delicious!!!

  149. amy says:

    Holy Moly. I just made these rolls to go with our sloppy joes…. and The kids are hoovering over them eating them all… they are yummy.

    Thanks for the fab recipe and I am so happy I happened upon your blog.

  150. Diane K says:

    Hey, I just looked at your beautiful picture and wondered how close you usually put your rolls together? I made them for the first time as rolls (well, they were sub rolls) and they were delicious but more wide than tall. I feel like the plastic wrap was holding them down. Do you think putting them closer together helps them from spreading too much out and helping them go up?

    Because oh man were they delicious. I seriously couldn’t stop eating them.

  151. Mel says:

    Diane K, I usually space them out about an inch but by the time they’ve risen, they are touching. I usually take care not to let the plastic wrap get trapped underneath the baking sheet because if the rolls don’t have room to rise up they can flatten, so I just lay the plastic wrap lightly over the top of the rolls. Placing them closer together could definitely help them keep their shape.

  152. Heather B. says:

    This had become my go to for a quick pizza crust, stromboli, etc. It’s easy to whip up. I always have the ingred. and it always turns out great! I just made pizza pockets for my kids lunches. Hoping it will be a nice change from sandwiches.

  153. Jamie says:

    I am attempting to make these today, wish me luck, I have never baked anything before lol πŸ˜‰

  154. DEE says:


    I don’t have a breadmaker and kneaded this by hand and tried (unsuccessfully) to roll them into “sub” shapes (I need to work on my shapes…my kids were pretending they were animals at the dinner table)….but they were AWESOME!

  155. Stephanie says:

    Tried these rolls tonight, and they were great. I actually liked that the bottoms of my rolls were a little crisp, but if you don’t like that I guess lower the temp. I was expecting soft, light airy rolls (not sure WHY I thought French bread rolls would be light) but they definitely have a French bread texture. Delicious and easy!

  156. Peggy says:

    Tried this today for our Christmas dinner and they were wonderful! They looked great. I worry about trying a recipe for the first time at Thanksgiving or Christmas but this one was a big success and I’ll be baking a lot of these.

  157. Lillie says:

    Mel- I’ve made this recipe several times, and they are always great. I have a couple of questions, as I’ve learned so much about bread baking from you. I would love to say all our bread is homemade like you do! I’m trying to master one thing at a time. Anyway, I’ve tried to figure out just the right amount of dough to use for hamburger buns, and they are always too small or too big. If you have it down pat, could you share? And this is more of a general dough question: I regularly need (or think I need) more flour than called for in most recipes. I live in the humid South, so this is probably not surprising. But I always feel like I’m doing something wrong. Would you say it is pretty much a rule of thumb that when I’m mixing the dough in my KitchenAid, I am looking for the dough to pull away from the sides? And if so, how quickly should I expect this to happen? Perhaps I’m not being patient enough. Thanks

    • Mel says:

      Hi Lillie – do you have a kitchen scale? When I make homemade hamburger buns, I use about 3 to 3 1/2 ounces of dough per hamburger bun. Have you seen these two posts I’ve done on the how-to’s of yeast and bread? Tutorial on Yeast and Whole Wheat Bread Step-by-Step. The pictures may help a bit. I’ve never used a Kitchenaid so it’s hard to say when the dough will pull away from the sides. I assume it’s pretty similar to my dough in a Bosch mixer. I usually judge by feel, though, more than looks. I like to pull a piece off (stop the mixer first!) and roll it in my hands to see how well it is holding it’s shape. Being in a humid climate, it’s not surprising that you have to add more flour but take care not to overflour. As long as your bread/rolls are rising fine and tender and light, it sounds like you are on the right track.

  158. Lillie says:

    I do have a scale, and I will try that. I have also looked at your tutorials, which are very helpful. I like your description of the feel – that makes sense to me. I’ll keep at it – you make a good point. If it turns out ok, I must be doing something right. πŸ™‚

  159. […] decided to bake up two different roll recipes today. I have wanted to make both for some time now and being indecisive, I decided to […]

  160. Carrie says:

    Thank you for a great recipe. These were really good even though I wasn’t paying attention and didn’t let them rise for an hour before shaping. So I just let them rise for 2 hours on the baking sheet. A definite repeat for me.

  161. Jane says:

    Just made these for dinner tonight for our corned beef sandwiches. These rolls were awesome. They were light and fluffy. Thanks for another awesome recipe.

  162. […] the door. We thought it was time the Little Chefs tried their hand in bread/rolls. We found a French Bread Roll recipe from Mel’s Kitchen Cafe which she describes as her no fail recipe. That is the perfect […]

  163. Michelle Garringer says:

    i’ve had success with every recipe i’ve printed off that you posted Mel- but these rolls are amazing! thank you for my new favorite go to roll recipe for everything!

  164. Katie says:

    I cannot tell you how many times I make these rolls. Anytime any recipe calls for “bread dough,” or if I ever need buns/rolls for burgers/sandwiches. I use these rolls. Not to mention if I just want some good rolls πŸ™‚ This recipe is truly fabulous and must-have-always-on-hand.

  165. Jane says:

    I’m going to use this recipe for your cheesy ham and broccoli crescent braid. Will that work? How long should I cook it? In the ham recipe it says 350 for 20mins but in the bbq recipe that uses this bread recipe it says 400 for 15-20mins. Thanks! I love your blog.

    • Mel says:

      Hi Jane – I use the french bread roll dough for braided recipes like the one you are referring to all the time so it should probably work (I haven’t made that cheesy ham and broccoli braid recipe in years). I would use the time/temp in the BBQ braid recipe.

  166. Becky says:

    Not that these need another positive review (because there are SO many), but these are AMAZING! Super easy and so delicious! I think it’s tacky when I like the food I make too much, but I couldn’t help but repeat how good they were πŸ™‚ I’ll make these again and again and again…

  167. Kim says:

    I love these as hamburger buns, but I prefer my bread with some whole wheat flour. Have you ever tried subbing some whole wheat flour for the regular flour? I made these and loved them then made two different whole wheat recipes that were throw in the trash bad! So I am back to your recipe wondering if I dare tweak it a little. πŸ™‚

    • Mel says:

      Hi Kim – Yes! I hardly ever make these with all white flour. I always use at least half white wheat flour and sometimes 100%. They work out great (just knead 5-6 minutes longer to develop that gluten and don’t overflour)!

  168. Laura says:

    You may get a million comments that say this same thing but I will write it anyway: I love your website, your recipes, and especially this roll recipe! I’m glad that it turns out fabulous but also that it makes a small batch! Thank you!

  169. Louise says:

    Hi Mel,
    I have just found your blog and to say I love it is a gigantic understatement! So first of all, Thanks.
    I just made these rolls. I am Australian and I live in Turkey. The bread in Turkey is awesome and super cheap and basically delivered to my door as often as I want. What I am trying to say is, I have absolutely no reason to make these rolls other than the fact I wanted to experiment with bread baking.
    They are fantastic and were such fun to make. I was literally sitting on the floor in front of the oven watching them bake!!! I also watched the dough rise the first time…fun!??!
    When they came out of the oven, I wanted to wait until they cooled down to have a sandwich…I couldn’t wait and ate one that was still so hot it was difficult to hold. I put butter on it….Oh my goodness…a completely satisfying lunch in itself.
    Thanks for all of your recipes, beautiful photography and your helpful and amusing narrative.
    I will be looking at your blog during boring meetings at work from now on!!!

  170. Barb says:

    Hi! ……. just wondering if these can be made in a bread machine on dough cycle – I don’t see why not but thought I’d check to see if anyone has used their BMs for making them.


    • Mel says:

      Barb – I don’t have a bread machine but as long as the capacity of the dough will fit in the bread machine, it should work ok.

  171. Jennifer Harris says:

    I love this recipe and have been using it for a couple of years-do you think I could use this dough to make scones for Navajo tacos (Aka “fry bread?”)?

  172. Jennifer Harris says:

    I love this recipe and have been using it for a couple of years-do you think I could use this dough to make scones for Navajo tacos (Aka “fry bread?”)?

  173. Teresa says:

    Hi Mel, I love this recipe and make it a lot. I am going to try to make it this week with 1/2 white whole wheat flour and 1/2 white flour. But I have a lot of bread flour to put to use. Do you think I could use bread flour instead of all-purpose for the white portion or would it change the deliciousness or texture of the rolls? Thanks as always.

    • Mel says:

      Hi Teresa – this recipe is so forgiving. I’ve used bread flour, wheat flour, all-purpose – you name it. I think you could definitely sub bread flour for the all-purpose. The texture of the rolls may be a bit on the chewy side but as long as they aren’t overfloured, they’ll be delicious.

  174. Amanda says:

    Hey Mel,
    I’ve made these rolls before and love them, and I have seen that you have made them for buns multiple times. How do you make them into “buns.” Do you do them the same size as a roll and just bake them on a cookie sheet, or bigger? Do you need to press them down at all? Thanks so much! LOVE LOVE LOVE your blog! I have made the majority of my dinners from here for years!

    • Mel says:

      Hi Amanda – yep, I make them for hamburger buns and sandwich buns all the time. I have a kitchen scale and usually measure out about 3 ounces of dough for buns (vs. about 2 to 2 1/2 ounces for dinner rolls). I bake them the same way, maybe adding another minute onto baking time and I don’t put quite as many on a baking sheet. I’ve started pressing them down slightly for hamburger buns but not much. Let me know if you have any other questions!

  175. […] the same since that night. Β These babies are stellar. Β She’d talked about this lady, “Mel,” several times and I never really paid much attention. Β Oh, but after I found out that […]

  176. Katie says:

    These are great, I’ve made them several times. Have you ever frozen the dough after rolling into the balls (before the second rise)? I’m Thinking you could put them out on your counter for several hours after frozen til they double and then bake. Curious if you’ve ever tried and how it worked. Thanks

    • Mel says:

      Katie – I have tried this once or twice but it’s been a long time so I don’t remember the exact details; but yes, this recipe is so forgiving and is perfect for refrigerating or freezing the dough.

  177. Amanda says:

    Mel, these are amazing! I want to try this recipe as hamburger buns, when you do that do you shape them differently, or divide it into less rolls?

  178. Tanya says:

    Oh my…these were so good! Thank you so much for sharing your favorites. At first I would hoard all my good recipes so no one else would make them…thanks for sharing yours! I love them all and tell my friends about your site! And a mama of 5…you are my kitchen hero! Keep up the hard work πŸ™‚

  179. Laura says:

    I made these tonight and they turned out great! This recipe is definitely a keeper! The one thing that I have a question on though – for me they turned out huge! I had twelve hamburger-bun-sized rolls (not that I minded, I’m going to use them for sandwiches anyways). Do you think that I should let them rise for less time? Or just divide them into more rolls?

    • Mel says:

      Hi Laura – I think you could try both variations (smaller rolls or less rising time). If you liked the texture of the rolls the way you made them, I’d continue to let them rise the same but just make a few more rolls. Placing them closer together on the baking sheet will also help so they don’t spread out into larger rolls (makes a taller, slightly more dense roll).

  180. Betty says:

    Made the rolls and had the pulled pork , they were so good @ I can’t wait to try many of your recipe . I shared you site with a friend and right now she is making your pretzel bites . Thank you Mel for the great recipes

  181. Matt says:

    Hey Mel–I got stuck working tomorrow, so I’m going to let the slow cooker and your pulled chicken recipe work while I’m AT work. So today I made your rolls to go with them, and for my first bread making foray, not bad. I would definitely double the batch next time, and after I made the dough into rolls, they didn’t rise well for some reason. Still, they taste good and I’m eager to try again. Thanks!

  182. Kimmie Kakes says:

    I made these today, and they were great!!! I love butter flavor so about 5 minutes before they were ready to come out I spread a little butter them. Definitely a keeper, next time I’ll put honey butter on them. Thank for the recipe:)

  183. Kristyn says:

    Hi Mel,

    I love fresh homemade rolls for sunday dinner but we get home from church at 5:30 PM and there’s no time to let the dough sit for a few hours to rise. Any suggestions on how I can have dough ready to go into the over when we get home? We are away from home for about 4 hours before we get home so I don’t think I can leave the dough out on the counter while we are away. Thanks for your amazing expertise!

    • Mel says:

      Hi Kristyn, occasionally, I have put the rolls directly from the refrigerator into the oven while it is preheating (so the rolls go in the cold oven while it heats up) and then I bake them for the recommended time, sometimes a minute or so less. It’s not a perfect solution but it definitely helps the rolls puff up in a very short amount of time to get ready for baking. Hope it helps if you try it!

  184. Macy says:

    I make these rolls all the time because they are so simple and good. I’ve been requested to make them for volunteers for our church construction build, they are THAT good!! I just started baking a few months ago (completely taught by you, by the way) so I’m in over my head. I’m wondering, can I just multiply this recipe as many times as I need to for the amount of people? I’m not sure if you can just multiply the ingredients by ten and the dough will turn out the same. Any thoughts or tips? Thank you again for the awesome recipe and for making me a from scratch baker! πŸ™‚

    • Mel says:

      Hi Macy – yes! You can definitely increase all the amounts as many times as you increase the recipe (so for a tripled batch, I just triple everything). The only thing you may edit a bit is the yeast…sometimes I find too much yeast, even in a huge batch of dough, is a bit yeasty for my tastes. But I’ve successfully 5X this recipe before with exact recipe amounts and it’s been fantastic. Good luck!

  185. Amanda says:

    Have you ever tried this recipe as hoagie rolls? Just shaping them differently? I would think the flavor would be great.

    • Mel says:

      Amanda – yes! I make these as hoagie buns all the time. I use a bit more dough per roll (about 3 ounces) and shape them longer and slightly wider. They are fantastic!

  186. viktoriya says:

    Why did my rolls turn out looking like perfect round egg shapes? How did you make yours look like that, did you cut them on the sides before you baked them?

  187. Jamy says:

    I’ve been married for 11 years now. I’ve tried honestly only a handful of times to make rolls because dough intimidates me to no end. And they never turn out. I made this recipe tonight and it is one of the happiest ‘kitchen’ moments of my life! The rolls turned out PERFECT!!!!!!!!!!!!! Thank you for once again providing a spectacular recipe and easy instructions!

  188. Wow, just made these nifty little rolls for the first time and they are so fresh and delicious! The smell of fresh bakery style bread is amazing, my husband loved them. Thanks for this great recipe!

  189. viktoriya says:

    I was wondering, how do your bread rolls get that light brown color? My rolls don’t change color at all, and when I turn my oven on broiler they get too brown an crisp. Do you have a specific oven?

    • Mel says:

      Viktoriya – Try moving the oven rack up or down in your oven – each oven is really different and I’ve noticed in different houses I’ve lived in I have to experiment with moving the oven racks up and down because rolls brown differently based on where they bake.

  190. Melissa says:

    I made these last night…..seriously easy…light and fluffy golden goodness! Thanks for recipes that work, taste great and I can make when my baby goes to bed! Love theseβ™₯β™₯

  191. Melanie says:

    I recently made these rolls and they turned out perfectly! So delicious! I also used your tutorial on shaping rolls. Such a great technique! My rolls were so pretty πŸ™‚ Thank you!

  192. Jenna says:

    How do you shape these roles for hoagies?

    • Mel says:

      Jenna – I use about 4 ounces of dough and roll them into a thin-ish log (maybe about 1 1/2-inches thick and 4-inches long). Let rise until super puffy then bake.

  193. Jenna says:


  194. Heidi H. says:

    I made these rolls with your Best Sloppy Joes recipe, and they were amazing! I divided the batch into 8 rolls, and they came out a perfect size. I probably should have lowered the temperature and cooked them a little longer, though, because they did come out a tad doughy. Nevertheless, they were a hit!!

  195. Leanne says:

    I made these today for our Easter dinner, and my 3 year old nephew exclaimed “yummy buns” at the dinner table as he was having a bite, which was the best testimonial I could’ve gotten! The recipe is amazing – thanks so much! And your tutorial on rolling the dough was perfect. We’ll for sure be having these again – everyone loved them!

  196. Heather says:

    I chanced upon your website about a month ago and am so glad I did. I have been dealing with a health issue for over a year and have to avoid all preservatives, artificial colors, artificial flavors, etc. (or else I end up in lots of pain!). I love this roll recipe and it is wonderful to be able to eat a hamburger again! I have completely changed the way my family eats (I bake all the time now) and your recipes are amazing. Thank you!!

  197. Betty says:

    WOW! I have been under the impression for years that I had the BEST roll recipe. My sons-in-law and grand children love it, BUT I think this recipe will win out. I used half the recipe for ham roll ups, and froze the other half as plain rolls and am anxious to see how those plain rolls will bake. The ham roll ups will be made again- for my next stitching group luncheon. My husband gave his stamp of approval, too. And I am looking forward to our next family dinner to try this roll recipe out for the gang.

  198. Bobbett says:

    I made these rolls last night for dinner …. I must say they were some of the best rolls and easiest I have ever made. The true test for me came tonight ,when I pulled the leftovers out of the freezer and zapped them in the microwave ……….. Oh my gosh !! They were just as yummy tonight as last night !!!!! This is my new go to roll recipe:)

  199. Kerah says:

    I love your website!! At least one of your recipes is always on my dinner list! I tried making these rolls and while they were delicious, they were really, really soft. Are they supposed to be? I’m not great with breads but I thought I was doing well until the second rise and baking part. They didn’t rise very well the second time and that could have been because they were too spaced out. If the dough was kind of sticking to my fingers when rolling it into balls, does that mean I didn’t have enough flour? And while baking, the tops never toasted, but the bottoms got almost too done! What could have happened?

    • Mel says:

      Hi Kerah – from what you are describing, it does sound as though you need more flour – start by adding 1/4 cup until the dough is slightly less sticky (you might need upwards of a cup or so). The dough should be soft and slightly tacky but not so sticky that it leaves a lot of residue on your fingers. Also, check the position of the oven rack – I’ve found each oven I’ve used (we’ve moved a lot!) differs and my rolls and even cookies brown differently if the oven rack is at the bottom of the oven or in the top third. Right now, my oven cooks most evenly in the top third. Good luck! Let me know if you have any other questions!

  200. April says:

    I’ve made this recipe many times and it always turns out great. For hoagie buns, this recipe will yield eight 4-ounce buns, which I usually use for Italian Beef or Meatball Sub sandwiches. The last time I made these I added 1T dry milk and 2T instant potato flakes, which produced even softer buns. Thanks Mel.

  201. lacey says:

    Just made these, they are terrific! I think i may put an egg wash on top before i bake them the next time just so they look shiny on top.
    Thanks for such an tasty yet simple recipe!

  202. Holly says:

    I am excited to try these rolls. Do you think I could use coconut oil in place of the canola oil?? Or olive oil? I prefer not to use canola oil. Thanks!

  203. Thank you! Once again you don’t disappoint. I decided to try and make these for hamburger buns.. (I’m a hamburger bun snob and hate store bought nasty ones). I usually just use costco size rhodes rolls to make buns and while they are good they just aren’t quite dense enough.. I have attempted buns from scratch before and they were way too dense.. I was scared but gave these a try anyway.. AMAZING! I couldn’t wait until dinner and tried one dipped in BYU creamery ranch. Soooooo good!

  204. Patty Moreno says:

    I tried these using 3/4 white whole wheat and the rest all purpose. They are good but for some reason they taste a bit bitter. Also, they looked pretty just out of the oven but the ones in the middle of the cookie sheet got sort of wrinkled once cooled. What did I do wrong? Help!! I really want to get these right and I know I must have done something.

    • Mel says:

      Patty Moreno – If they are wrinkling quite a bit, you can try baking them a minute or so longer. Mine actually get slightly wrinkly on top and softer than when they first pop out of the oven so that is slightly normal (but super duper wrinkly probably isn’t). Also, if you want crispier crust, you can try baking them in the oven alongside a baking pan filled with water. The steam can help get that crunchy exterior. Have you tried the whole wheat version of these rolls?

  205. Megan G says:

    Would love to see a tutorial on making hoagie/sub rolls with this dough. I’ve done it twice now but I’m never sure the best way to shape the dough and how big each one should be for a nicely sized finished product.

  206. Debra says:

    I just took a batch of rolls out of the oven. They look fantastic. Cannot wait to have one. Using it with your “The Best Sloppy Joes” recipe. Dinner will be fantastic.

  207. Ann says:

    Hi Mel! I just took these rolls out of the oven, and they look fantastic to go along with our old-fashioned goulash tonight. I watched your tutorial for making round rolls and I am just curious. Why do the rolls in your photo look like they were pulled apart from each other? You may have answered this somewhere, but I don’t have time to go through the 250 plus comments. πŸ™‚ Thanks for your blog! It’s my favorite!

    • Mel says:

      Hi Annie – usually when I make these and place them on the pan, they rise and bake with the sides connected so after they have baked, they have to be pulled apart to get a single roll off the pan. It’s probably a matter of how far apart or close you put them on the pan. Hope that helps!

  208. Ashlee T says:

    Mel! I made these and they are oh so good! After I form the dough into balls, can I freeze them, then thaw and cook them later? I’m thinking for thanksgiving prep. I’m in charge of rolls!

  209. Jessica says:

    Have you ever made these with herbs? Trying to find a simple herb roll recipe without milk!

  210. Nancy says:

    I just made these rolls and they turned out flat. I bake a lot of bread but for some reason they did not work. They looked more like biscuits. We have had quite a bit of rain lately could the humidity affect the outcome of these rolls. I had just purchased my yeast and the expiration date isn’t until March 2015. My flour was a bread flour. I am at a loss for what happened. Any ideas?

    • Mel says:

      I think the humidity can definitely play a factor; was the dough overly sticky? If so, it may not have enough structure to rise up (I’ve had them flatten while baking a time or two when I have under floured them).

  211. Allie says:

    Just made these and they turned out amazing! It was my first time making bread and it looked so daunting, but it was super easy peasy. Ours cooked for 14 minutes and I think they were still a tad undercooked (probably needed a minute or two more), but they still taste amazing, and are light and fluffy. This recipe is a keeper!

  212. Gill says:

    Hi how big is a us cup in ml? I am in uk. Also are they the same for liquids and dry goods? Thanks

  213. Michelle says:

    These rolls are such a hit with my family! Thanks for the recipe Mel! I’ve even got my dad making them since they’re so simple and yet so delicious! He likes to mix it up sometimes and uses 2 cups of white flour and 2 cups of wholewheat flour for a chewier roll.

  214. Michelle says:

    Thank you for the recipe! These rolls were so easy to make which is very important to a baking novice like me! They looked amazing coming out of the oven and their appearance and texture were right-on. However, the taste was completely bland, which the family also pointed out :(. I don’t understand what went wrong and why they had no flavor whatsoever. I used the exact quantities and steps listed in the recipe.

  215. Melanie says:

    Yuuuuuuum! I made these last night, and they were incredible. I ended up using slightly less than 3.5 cups flour only; I’m guessing because my flour is from a bag and not “homemade”, so it’s more compacted. Anyways, I made them into hamburger buns and buttered and grilled them as you suggested. That was insanely good. My “I could eat cow for every meal of the day” husband almost preferred the bun to the burger! (I used your grilled burger recipe too, it was good). In conclusion, I have loved making your yeast recipes so much that I went out and scored a used Bosch on ebay yesterday for $200. The Kitchenaid just wasn’t cutting it. Thanks Mel!

  216. Liz says:

    After much experimenting and failure with various no knead recipes, I made this one this afternoon … YOWZA – just what I wanted for sandwich rolls, hamburger/hot dog buns. Wonderful taste and texture. I used about 1/2 cup whole wheat and the rest white AP (Wheat Montana hard flours) …don’t know exactly how much. I’m comfortable with kneading, etc. so stopped when I thought all was good.

    And really, there is not very much hands on time and I used my hands, no mixer. I am SO happy. Thanks so much Mel for all of the details and recipes and tutorials.

    Sometimes I call my neighbor to see if they need anything when I run to the store as we are rural. He often asks me to pick up a package of the Kings Hawaiian rolls. Well, I am going to make them a batch of these this weekend and see what they think!

  217. LORRAINE says:

    I made these for supper tonight to go with the one pot creamy tuna and shells. They turned out really good and they were super easy to make! They are so soft ! I think I found my go to dinner roll recipe. Thank You so much Mel for all your work you put into your recipes. This is the first place I go to find a meal when i don’t know were to start. Thanks !

  218. Kristi says:

    Mel I just had to tell you, I made these for pulled pork sandwiches for Easter yesterday, and the rolls were great but what killed me was I watched your video tutorial on how to make them and I realized it was the first time I had ever heard your voice. Here I was, a faithful follower for six years now and I had never watched a video, ha ha! Thanks for another great recipe, it had never occurred to me to weigh my dough before either. Now I am hooked πŸ˜‰

    • Mel says:

      Haha! You are too cute, Kristi! I always enjoy seeing your comments pop up (you’ve been a loyal follower for a long time!) and I’m happy that you loved these rolls.

  219. Amy says:

    I made these for dinner tonight and they were perfectly delicious. My son immediately called dibs on a roll for his school lunch tomorrow:) Thank-you for sharing your recipe, I look forward to trying other recipes from your site!

  220. Ashley says:

    Hi Mel,

    If you are doubling or tripling a bread recipe like this, do you need to also double or triple the kneading time?

    Thank you for your recipes….I just love every single one, and am slowly getting more comfortable with baking my own bread! You are awesome!!

    • Mel says:

      Hey Ashley – that’s a good question but no, you don’t knead to double or tripe the kneading time. If I’ve doubled a recipe I might add just a minute onto the kneading time but only if my mixer is really full of dough.

  221. Catherine says:

    New to your site! Your bread recipes are awesome! I use whole wheat, olive oil or coconut oil over canola and everything turns out great. I’vehad better success with your recipes and techniques. All way better then I imagined! So excited πŸ™‚
    Looking forward to trying many more. Making the roasted potatoes today.

  222. zella says:

    I just made these again and realized this recipe is the one that brought me to your blog long, long ago. Aah….that was a great day! Should one be sentimental about food?
    Thanks for all the recipes you’ve shared ever since!

  223. Rose says:

    I just made these and they are so good. Super soft and fluffy. I was a bit of an idiot and I forgot to knead the dough, but they still worked well. Thank you for another great recipe! πŸ™‚

  224. Chava says:

    Hi Mel!

    Since I discovered your blog, I’ve gotten excited about cooking again and itching to try new things. I just made these rolls. They flopped a bit because I didn’t factor in humidity (and then my 2 year old daughter flattened more than half of them right before I put them in the oven). They still tasted great (and looked almost great πŸ˜‰ ).

    Question though: on your tutorial, you said 2.5 oz of dough for a dinner roll, 3 for hamburger buns, and 2 for hotdog buns. What would you suggest for sliders or child size dinner rolls?

    (PS my 4 year old son gobbled up 2 sloppy joes made with these buns after throwing a tantrum that he didn’t like any of the ingredients I put into the sloppy joes! I was flabbergasted. If my pickiest eater loved these, they’re a winner in my book πŸ™‚ )

  225. Grace says:

    Yum! I am deciding between making these and your regular French bread recipe. Which would you suggest? What is the taste and texture difference between the two recipes? Obviously besides that these are rolls and the other recipe is a loaf…

    • Mel says:

      I think either are great – they are fairly similar in taste and texture. Maybe start with the bread and see what you think. πŸ™‚

  226. Jo-Anne says:

    I don’t normally comment on blogs but I needed to after making these rolls. OMG, these were so good, my guests thought these were store bought! I have tried numerous roll recipes and they’ve all tasted overly yeasty – not these ones. These were amazing! Soft, fluffy and delicious! I may have to make more today and freeze them. Thank you for my new go-to roll recipe!

  227. I just made this. A Sub roll version, I got four 10 inch rolls. I needed to use 5 cups of flour before it would stop being overly sticky…was still rather sticky. but I was able to continue with a greased bowl and well greased countertop. Thanks for the recipe!

    I think that there should be a note somewhere that these come out hard shelled, but soften as they cool. Or is this common knowledge among breadmakers?

    Thanks again! I can’t wait to try your monkey bread.

  228. NAnderson says:

    I’ve lost count of how many times I made these beauties. They are so easy to work with and produce such a great flavor. I love the tip on getting them perfectly round. This recipe is also the reason I bought a scale and can’t remember how I ever lived without it! I store them in the freezer and pop them in the microwave when we’re ready to eat them. Delicious!

  229. Julie says:

    So I tried to make these rolls and the tops got done, but the center and bottom was doughy. Do you know what I’m doing wrong?

  230. Julie says:

    I just made these rolls, and the top got golden brown but the center and the bottom was doughy, do you know what I did wrong? My dough was a little sticky, so maybe I need to add more flour or do you think I should lower the rack in the oven. This happened to me when I made your homemade pizza dough also. Maybe I’m not meant to make breads. Ha ha!!

  231. Lynn says:

    perfect and delicious! My 5 yr old daughter watched the shaping tutorial with me, and she helped me make the buns.

  232. Madison says:

    These were so lovely and simple! My three year old even helped roll the dough into balls. The dough was so easy to work with. We had French dip sandwiches on them and they were perfect.

  233. Jenny L. says:

    I love your blog! I’ve made this recipe a few times and every time they turn out flat. They expand out rather than up. I’ve tried adding more flour and being very careful to not squish the rolls when they are rising the second time. Any tips?

    • Mel says:

      Hi Jenny – hmm, you’re pretty certain the dough has enough flour? That’s the main reason I’ve seen these rolls want to spread out instead of up. Also, how close are you spacing them on the baking sheet? Another thing to keep an eye on is making sure the ball you roll them into is very, very tight – it shouldn’t be squishy at all, it should be very firm and taut when they are rolled and then of course the get nice and light and squishy as they rise.

  234. Melanie Machado says:

    I’ve tried out a lot of your recipes (mostly the dessert ones) but this has to be one of my favourites! This was my first time actually making bread and they turned out lovely. I’ll definitely try to venture out of the dessert world a bit more now πŸ™‚

  235. Sara says:

    Is it necessary to cover with plastic wrap or can we bake it uncovered?

  236. April says:

    Have you used this recipe for sandwich bread in a loaf pan?

  237. Melinda says:

    It’s a good thing I don’t have to tell you in person how incredibly amazing these rolls are–as my mouth is really busy right now (with roll No. 2). I have been making bread machine rolls and French loaves for years, but today I ventured into the world of manual dough making via your recipe. And I’m over the moon with the results! Thanks for another rock star concoction.

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