French Bread Rolls {Step-by-Step}
These popular, no-fail French bread rolls are light, fluffy and delicious! They are so easy to make; perfect for bread-making beginners and experts alike!
If you want one of the easiest, foolproof, most delicious roll recipes around, this is it.
This French bread roll recipe has been around a loooooong time, and after 10+ years, it is still the roll recipe I probably make the most (that’s saying a lot, because I have a lot of favorite roll recipes).
A Very Forgiving Dough
The dough for these French bread rolls is straightforward and very forgiving. I usually use my Bosch stand mixer, but many of you make this dough in a KitchenAid mixer and others make it by hand.
Dough ingredients:
- warm water
- yeast (instant or active dry yeast)
- sugar
- oil
- salt
- flour (all-purpose or bread flour)
Mix all the ingredients together until the dough forms a soft, slightly sticky ball of dough that clears the sides of the bowl and doesn’t leave a lot of sticky residue on your fingers.
How to Make Yeast Dough at Home
Stop stressing about adding the exact amount of flour called for in a recipe! Many, many factors determine how much flour is needed (elevation, humidity, how we each measure flour, etc.)
Judge the dough based on how it feels and how it looks. If you need to add a bit more flour, that’s ok!
For this recipe, grab a piece of dough after the flour has been added. Initially, it might leave a little sticky residue on your fingers.
Try rolling it into a ball without any oil or cooking spray on your hands. If it can form a ball shape without sticking to your hands in a shaggy, horror-movie mess, you are good to go. If not, add a bit more flour (a couple tablespoons), mix and try again.
Adding too much flour can spell death to light and fluffy homemade bread or rolls.
Let it Rise
I’m lazy and let the dough rise right in the mixing bowl. It is a pretty quick-rising dough.
Once it has doubled in size, it’s ready to get shaped into rolls.
Shape the Rolls
Cut the dough into 12 equal pieces. I usually weigh each piece to make sure they are uniform. Each dough piece usually weighs right around 2.6 to 2.7 ounces.
Cup your hand and roll the dough into a smooth ball (keep the pinky side of your hand against the counter while you roll). Pinch the bottom to seal, if needed.
Place the rolls in a greased 9X13-inch pan.
For a double batch (I almost always double the batch), I like to place and bake the rolls on a half sheet pan (24 rolls fit perfectly).
Bake the rolls until golden and then brush the tops with butter.
The Perfect Roll for Sandwiches or Subs
Over the years, these French bread rolls have become more than a dinner roll.
These French bread rolls have become my go-to for any recipe that needs a wonderful all-purpose roll or bun.
Here are a few examples:
Whole Wheat Version
I also posted a 100% whole wheat version of these French bread rolls with a few small but important notes/changes, so if whole wheat is more your jam, check that out (although you can definitely add whole wheat flour to the recipe below as I’ve done many a time throughout the years).
Freezer Friendly
There is not an easier, more perfect roll recipe out there!
These French bread rolls come together fast, and honestly, I haven’t met a single person who wouldn’t fight to the death for one of these fluffy, heavenly rolls.
I always, always at least double (most often triple) the French bread rolls batch, because the baked and cooled rolls freeze amazingly well!
Step by Step French Bread Rolls
Tools for Making French Bread Rolls at Home:
*Affiliate links included below for products I’ve purchased from Amazon; feel free to shop around for the best price!*
- -I like to weigh out the dough for this recipe and others; this is the beloved kitchen scale that I have
- -Here is the large 8-quart container I use for letting the dough rise (comes in many different sizes; also carried in stores like Standard Restaurant Supply, if you have one local); smaller 4-quart version here (keep in mind you have to purchase the lids separately)
- –Silicone pastry brush for slathering on the butter
- -My favorite OXO bench knife for portioning out the dough
A quick note about mixers: I have a Bosch Universal and use it for 99% of the bread recipes I make. Here is a side-by-side (unsponsored) review I did between a Bosch stand mixer and a KitchenAid stand mixer.
French Bread Rolls
Ingredients
- 1 ½ cups warm water
- 1 tablespoon instant or active dry yeast (see note)
- 2 tablespoons granulated sugar or honey
- 2 tablespoons canola oil, vegetable oil or other neutral-flavored oil (olive oil will work, too)
- 1 teaspoon salt
- 3 ½ to 4 cups (497 to 569 g) all-purpose or bread flour, more or less (see note)
Instructions
- In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the 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. Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand).
- The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
- Place the dough in a lightly greased bowl and cover. Let the dough rise until doubled, 1-2 hours.
- Lightly punch down the dough and turn it out onto a lightly greased countertop.
- Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls (video tutorial here right at minute marker 2:20).
- Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch 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 very puffy and doubled, about 45 minutes to 1 hour.
- Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through.
- Immediately out of the oven, brush with butter.
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
Recipe originally published 12/2007; updated with new pictures, step-by-step tutorial, and recipe notes.
I got as a gift a kitchenaid mixed I have wanted for years, dreaming of making my own bread, needless to say I was about to give up on the whole bread making thing. I kept look for recipes that actually gave step by step or even video to see what I was doing wrong, my dough would not rise or it was too dry, etc. It was a disaster. Then today I came across this recipe. I haven’t even finished I am waiting on the dough to finish rising, but I will tell you that I am super optimistic. My dough is rising!!!!! I am so excited. Thank you for this recipe I feel better now ….
Love making these, perfect every time x
I agree as well that these should be on your best of 2020 list. So perfect for beef dip. And wonderful with all my special holiday dinners. But these will be on the table often now that I know how easy it is to make rolls. Thanks for all your help in the kitchen and again for being such a great writer. Love reading all your descriptions as always! Happy New Year!
Thanks so much Mel, now all I’m thinking about is a roll with ham sandwich , these look so great, headed to the kitchen now..
DCB
Another best ever bun recipe. Thanks Mel. I made 7 big buns as we are having beef dip tonight for supper. My husband ate one and said it was so good. Found my new bun recipe.
STOP reading recipes for dinner rolls. This is the ONE, the absolute, without a doubt best yeast dinner roll ever made. Five stars does not do it justice. It deserves at least 10 stars. Literally, I tossed all my other recipes for dinner rolls. No famous chef, no mother, no grandmother, no school house roll, no restaurant, bistro or diner roll can come close to the great taste, appearance (each one is a work of art on the bread plate) and absolute ease of making that is this recipe. Do yourself a favor and make this recipe. Everyone you serve one of these rolls will be convinced that you have been touched by a miracle.
I have made these rolls so many times now! It has never failed me and is a huge family favourite!
I do have a question now though, I am having trouble finding premade frozen dinner rolls but need some for a recipe, can I freeze the dough between the first and second rise (after rolling it into dough balls)? If I pull the frozen rolls out and leave them on the counter overnight will they still complete their second rise?
For context the recipe I am making is a cinnamon bun bunt pan recipe where you put frozen bread rolls in with cinnamon, butter etc. and leave it overnight to rise then stick it in the oven in the morning to cook.
Yes, you can freeze these rolls…if you freeze them before they rise the 2nd time (shaped as balls) they can be pulled from the freezer and thawed and they’ll rise.
My daughter was amazed, she loved them, rusty on top but light inside full marks:))
Doing them again at the momemt:)
O my goodness, I did it!!!! First time ever in my life that I manage to bake rolls you can actually eat! So soft and fluffy. Usually my rolls are good to go to war with – excellent canon balls. But now if I have to go to war I would be ablw to feed the soldiers
This is an Awesome Recipe! Easy to make and delicious. I make a lot of different types of breads and rolls and this one is a keeper.
This is a great roll recipe Mel! Very simple and very tasty. Will definitely be using again!
Huge hit that my husband was speaking about it even after the whole batch was done
Hi. Would it be possible to please include the measurements in grams also? In New Zealand our cup sizes are different. Thanks
This recipe has a special place in my heart because it was my first successful bread recipe! Can this be modified to an overnight roll recipe?
You can shape the dough and refrigerate overnight to bake the next day.
Made this recipe for thanksgiving and they were a HUGE hit. Omg. The best rolls I’ve ever made. They’re so fluffy and perfectly sweet, but not too sweet. Really loved your instructions, very clear as I’ve had trouble with yeast before. Thank you!
Great recipe! Just wanted to say thank you.
I have made these rolls more times than I can count. I’ve made the dinner rolls, hot dog, and hamburger versions. Turns out everytime without fail. Such an easy recipe!!
Hi Mel, I’m a bread baker and have made your French bread and rolls numerous times; however, EVERY TIME, without fail, I have to add 2-3 cups EXTRA flour to the recipe in order not to have one, big, wet, gloppy mess. It just never comes together without all of the extra flour (KA All Purpose). I live in the Shenandoah Valley of Virginia and I can’t imagine that the air here would be THAT much wetter than in Idaho. Could you PLEASE advise as to what the issue might be? The rolls and bread rise and bake just fine, but the flour issue blows me away. Also, you’ve mentioned that you have a flour bin with a handle for fluffing. Could you tell me where you got that? I’ve been looking for one. Thank you so much!
I’m from just shy of the Idaho Boarder in WA and now live on the east coast… the air is very different here vs there. That being said I’m looking forward to making these this week and will take your notes into consideration!
Hi Karen, the flour bin I have I got at Costco almost 10 years ago and unfortunately it’s no longer available. I’ve tried to find them online and I haven’t had any luck! Elevation and humidity can make a huge difference with flour amounts – 2-3 extra cups of flour seems like a lot, but if the texture and taste of the rolls are fine, it must just boil down to the differences in where we each live and how we measure flour. Are you fluffing the flour quite a bit before measuring?
Not fluffing a whole lot (no bin)….ahh…maybe that’s some of the issue…I just made them again and it is a 2+ cup difference, but everyone loves them and they taste wonderful. It’s just that, truly, without the extra flour it would be a totally wet mess sticking to anything and everything. And I usually weigh ingredients and then adjust the flour accordingly; however, with this I spoon the flour into the cup and adjust. So, who knows? As long as the texture and taste are good….I was just curious as to your thoughts. Thank you so much for getting back with me! God bless.
Mel, when just now discussing this flour issue with my husband, he told me that he totally packs down my 50lb KA flour bags in my big buckets. He said in order to fit as much into them as he can he packs..and packs…and packs. Hmmm…..I think maybe this is my issue! Lol! Just the small amount of fluffing I do won’t fluff THAT flour enough! I so wish I could find a flour bin! Happy Thanksgiving!
I saw several comments looking for measurements other than cups, so here is my estimated weights to maybe help out someone. I made this recipe yesterday as a double batch and had a total weight of 1900g which I divided into 80ish g balls. In my opinion, they were slightly too big to be a dinner roll as a side, but would be great for sandwiches. Today I set out to get the weights to leave a comment. The initial weights are easy enough: 426g water, 12 g active dry yeast, 30g sugar or honey, 30g oil, 7g salt for a total of 505g before flour. Knowing my total yesterday was 1900g, I halved that number and subtracted the 505g for everything else and got 445g of flour as my starting point today. I tried that, and the dough was way too wet still (so I’m not sure how that worked out yesterday). I added more and more flour, and then I had flour on my work surface for kneading. In the end, I have a 1135g ball of dough meaning 630g of flour. It’s beautiful, silky dough that’s not too sticky. For 12 rolls they’d be over 90g each which might be great for hamburger buns maybe. Today I’m going to make a loaf and see how it goes. I hope this helps someone. By the way, the rolls yesterday were amazing and fluffy and soooooo good. The hit of Thanksgiving.
I’m sorry, I don’t know why my comment showed up as a reply rather than a regular comment.
To Mel and all of her bread makers: I’m the one who lives in VA and could NOT figure out why in the world this bread recipe, among many others, was requiring me to add 1/3 to 1/2 MORE FLOUR just to get it out of a totally wet state! Well, the mysterious riddle is now SOLVED! YAY!! And I still have hair left! It.Was.The.WATER!! We had moved and, because our water now has chlorine in it (not good for yeast), I started using SPRING WATER. Spring water is soft, leaving the dough so WET that it needed MUCH more flour to even firm up. So we got a water purifying system and Voila’! Back in business! Amazing journey.
I make the French bread regularly and had the same problem, I fixed it by adding slightly less water. Now it is perfect every time. I live on East coast, too. In winter, I can follow the recipe as written without less water. It just depends on weather, kitchen and how moist your house is.
I made these rolls yesterday and I can’t believe how easy they were!!! I added some honey to the melted butter to brush at the end and they were so so delicious!! I also plaited a few which looked pretty but took longer in the oven. Thank you for this fool proof recipe! Xxx
Thank you for the amazing recipe❣️
Hi Mel,
I think someone must have asked this question but I didn’t see it in the comments? Can I make the dough the day before, and then roll it in buns and bake them ?
Thanks Mel !
Hi Linda, yes, this dough does well being made the day before!
How do you store the dough if you make the dough the day before?
You can let the dough slow rise in the refrigerator covered.
I just made these and I followed every step, but the dough didn’t ever rise and I’ve got hard domed mushroom shaped rolls. Not at all how they should be. I checked every ingredient, measurement and detail very thoroughly but I have a disaster on my hands. What could have gone wrong? I had instant yeast, as the recipe states.
Hi Howard, if the dough didn’t rise at all it sounds like it could have been over floured or the yeast you used wasn’t fresh or didn’t activate (too hot of water, or something like that).
Mine didn’t turn out right they went flat during backing 🙁 but taste good
Wow, just made these, little late to the party I’m sure but…
I did have to bake them a little longer, but I’m in the UK, so had to adjust measurements, just over 25 mins. They taste amazing and so fluffy, I mixed butter and honey to glaze on top, my little boy and wife loved them, will be making again, thankyou for this gorgeous recipe!
How can I have this recipe in metrics? I tried to make but I had to keep adding flour as probably online conversions aren’t that good. I read the page and you say that you weight all the ingredients i felt disappointed when I saw it was in cups.
Is there any chance to have all measurements in metric so it will be precise please?
Thank you
There’s no way to give precise measurements for roll and bread dough because the exact amount of flour depends on where you live (sea level, elevation) and climate (humid, rainy, dry). It honestly can make a difference, so I don’t give weight measurements for roll and bread dough recipes – instead I encourage people making them to judge the amount of flour by how the dough looks. My biggest advice to home bread makers is to let go of the idea that there has to be an exact flour amount and judge the dough by look and feel. I wouldn’t rely on online conversions – if you are going to halve the recipe, add flour until the dough clears the sides of the bowl and forms a soft, slightly sticky, but workable ball of dough.
I made the rolls twice ,they are excellent
These are great! I used melted butter instead of oil, and these came out soft and fluffy, with a nice flavor. My housemate cooks and I bake, but we’re uh still working on our timing — when these weren’t ready in time for dinner, I cut off some extra dough and made it into flatbread in a very hot, oiled cast iron pan. Delicious!
I tried this recipe because it looks so good but I think I did somethings wrong though I thought I did it right. I don’t think my bread is cooking I am on 6 minutes left and I see no change HELP!
Looking good but wishing you were metric. US and Imperial ounces and cups are 20% different. A gram is a gram and an ml is the same everywhere. Only the USA and Myanmar use measurements that are not System International, or, metric….
I think it makes sense that given Mel is from America she uses the units most of her country uses!
I am from a metric using country too and sometimes you just need to convert a bit. In many cases though as long as you are familiar with the slight differences between metric cups and the US customary system you can just make the tiny adjustments by eye. To me it’s part of the fun of the internet that we can get recipes from all over the world.
That’s interesting to learn though that the people of Myanmar can make Mel’s American recipes without any extra thinking!
Please will you give ingredients in grams or ounces. I have 3 measuring cups and all weigh differently.
I have made these rolls and they are delicious.
I loved the fact I it was so easy to make. I tried it at home and then made it for a family gathering. Perfect both times.
I was wandering if I could use same recipe for loaf bread?
Yes, I think others have done that with good results!
This is our favorite roll recipe. I make these all the time! This time I added 1 cup of bread flour and I spritzed them with cold water a couple times while baking. It made the inside chewy and outside crusty. SO GOOD.
Turned out perfect! And delicious. And I DID feel like a rock star!!
nice easy very tasty rolls
Made these rolls countless times. I’ve even do a 1.25 times recipe to make a loaf of white bread every week! Beautiful and soft.
I just wanted to say thank you for such an easy and successful recipe.
great recipe!!
made them for dinner tonight and came out perfect The dough was very easy to work with great recipe!!
Seriously perfect bread rolls. I have never baked bread this well before and this is my go to recipe now. Thanks so much!
I made these french breadrolls and they were Wonderful! Many compliments!!
Wow Mel, these rolls and your step-by-step guide made me (a total novice bread-maker) look like an expert when I made these for dinner….you are so talented!! Thank you so much. They are some of the best dinner rolls I’ve ever eaten.
Easily the best bread rolls I’ve ever made!
Happened to need some bread for dinner I made these lovely bread rolls for the first time in my life!! They are perfect – together with the method of rolling them into perfectly round shape! Totally love them!
I am wondering if I need some small crusty rolls, can I use the same recipe, put them further apart on the baking tray, and add hot water into the oven when baking?
Yes, that sounds like a great idea and should work well!
I just made this French Bread Rolls. They turned out really beautiful. Just as you have showed in your presentation. Thank you for sharing.
Thank you so much for this recipe and the included tips! This was the first time I successfully made soft dinner rolls (though I have attempted it many times). They were too delicious, so it looks like I’ll have to make another batch for tomorrow’s planned Philly Cheesesteak Sloppy Joe’s. Oh well. 😉
I made these. They were as promised- perfectly light and fluffy!
hi there – I have made 2 bun recipes – both which failed! Came across yours and hope that it is fool proof! Quick question – if I want to add some cheddar cheese to the tops of the buns – when is the best time to do this? Thanks!
I would probably add it right before baking.
First time bread making in…oh 40??? years!
And it worked!
I wasn’t sure the water/flour amounts was working – it seemed to need FAR more flour…but I am British and I don’t know what a “cup” measurement is…a plastic box in my kitchen says “1 Cup”…but I think it’s too much.
Also – came out very very white…and tasted a bit bland….I need to add something to make it more interesting?
But the texture is a success!!!!
1 cup is equivalent to 8 ounces or 250ml
Hi. I baked the rolls at 400 F for 15 minutes and they were VERY brown and a slightly hard on top and bottom. Any suggestions please. I am w newby baker
Your oven might run hot like mine. I cannot bake rolls at 400. I cooked these at 350 based on previous experience and they came out great.
Hi Natasha, it’s quite possible your oven bakes hotter than mine…so you can try reducing the temperature by 25 degrees or so.
Hello Mel, I wish to make and bake your French Bread Roll Recipe however do I use U.S. or Australian measuring cups? I have both. I am in Australia, which country’s measures are you using? Thank you.
Hi Anna, my recipes are based on US measuring cups
These look amazing! Do you think they Would work for sloppy joes?
Thx so much!!
Yes, they work great for sloppy joes. 🙂
Thankyou so much, you were right. This was my first attempt at rolls and it came out exactly as you said it would. They were perfect and delicious. Cooked without fan, top and bottom element only. Lower shelf. Rolled as you instructed.
These turned out so well! I added cheese, olives and some dried herbs & chilli flakes on top before popping them in the oven (at 190 for 30 mins) and they’re delicious with the perfect texture (soft and fluffy inside with a thin, crispy outside)
Thanks for the recipe!
This recipe is wonderful and I love the soft rolls. For a fun twist I added an egg and used butter instead of oil and they were amazing too! The egg and butter gives a little more flavor.