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.

Ingredients

  • 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)

Directions

  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.

Notes

*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.

http://www.melskitchencafe.com/french-bread-rolls/

Recipe Source: Mel’s Kitchen Cafe

255 Responses to French Bread Rolls

  1. 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!

  2. 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 ;) Couldn’t be more perfect – thanks!

  3. 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!

  4. 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!

  5. Shannon says:

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

  6. 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!

  7. 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!

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

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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?

  14. 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!
      Margaret

      • 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.

  15. 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?

  16. 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.

  17. 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.

  18. 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!

  19. 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 :( 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?

  20. 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!

  21. 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.

  22. 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!

  23. 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 :) 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!

  24. 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).

  25. 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.

  26. 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.

  27. 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!!

  28. 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!!!

  29. 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???

  30. 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!

  31. 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

  32. 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.

  33. 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!!!

  34. 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 :-( 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!

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

  36. [...] 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 [...]

  37. 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!

  38. Maria says:

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

  39. 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!

  40. 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.

  41. 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.

  42. Jennifer Smith says:

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

  43. 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!

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

  45. [...] 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 [...]

  46. 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!!!

  47. 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.

  48. 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.

  49. 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.

  50. 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.

  51. Jamie says:

    I am attempting to make these today, wish me luck, I have never baked anything before lol ;)

  52. DEE says:

    Yum…yum…yummmmm!!!

    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!

  53. 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!

  54. 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.

  55. 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.

  56. 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. :)

  57. [...] 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 [...]

  58. 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.

  59. Jane says:

    Mel,
    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.

  60. [...] 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 [...]

  61. 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!

  62. 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 :) This recipe is truly fabulous and must-have-always-on-hand.

  63. 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.

  64. 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 :) I’ll make these again and again and again…

  65. 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. :)

    • 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)!

  66. 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!

  67. 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!!!

  68. 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.

    Thanks!

    • 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.

  69. 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?”)?

  70. 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?”)?

  71. 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.

  72. 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!

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

  74. 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.

  75. 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?

  76. 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 :)

  77. 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).

  78. 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
    Betty

  79. 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!

  80. 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:)

  81. 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!

  82. 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! :)

    • 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!

  83. 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!

  84. 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?

  85. 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!

  86. 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!

  87. 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.

  88. 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 these♥♥

  89. 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 :) Thank you!

  90. 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.

  91. Jenna says:

    *rolls!

  92. 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!!

  93. 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!

  94. 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!!

  95. 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.

  96. 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:)

  97. 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!

  98. 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.

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