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. 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!

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