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 made it yesterday and I tried to shape them as hoagie rolls and attempted to score them only to have them deflate and not being able to do so. I used 3 1/2 cups + 1 tbsp of all-purpose flour. First proof was 1 hr and 30 min and second one was 50 min. I looked it on google and it says it was over proofed. Any guidance as to how much time I need to cut back in order to be able to score the dough? Thank you.
Hi Cecilia, try scoring the dough before the rolls rise – that can help. You could also try adding a bit more flour to help add structure to the dough.
It would be nice to have the quantities also in grams.
I think volumetric measures restrict your audience.
My favorite roll recipe!! I don’t know if this has been answered in the comments, but can you please tell me how many ounces to use to make a sub/hoagie roll? I making these and your meatballs for the Superbowl!
Stuck inside due to a snow storm so decided to do some baking. Rolls turned out delicious and super fluffy. I used honey and olive oil for my sugar and oil to give them a richer flavour.
Bread turned out but needed to bake more than 17 minutes as listed. Dough was not cooked fully.
Bland but yes fluffy and soft. The texture was perfect
Best bun recipe.
Great bread. I used whole wheat flour and in the second rise, they doubled up right but not vertically.. the bread spread like cookies,not as flat though. Why was that ? The crumb was still very soft and all
If the rolls are rising out instead of up, it’s likely that you need to add a bit more flour to the dough for structure to help the rolls hold their shape.
Absolutely our go to buns recipe! They turn out every time! Delicious, soft and fluffy! Yum
Should have had 5 stars not 4!!!
Absolutely fabulous recipe!!!
They turned out Excellent! The video tutorial on how to shape and roll the dough was very helpful.
Thank you!
I’ve been making these for the past five years all thanks to your recipe. They’ve become a staple for me as they’re so easy to make. Around the holidays, I multiply the batch to make huuuuge rolls that are a real crowd pleaser. I’ve even used them as boules for my potato soup. I thank you now, albeit late, for posting this. You’ve helped someone who typically makes boulders for bread adept at making some of the best rolls I’ve ever had they pleasure of having.
I turned them into pizza pockets very delicious and also as a loaf of bread
These came out perfectly!
If I wanted more of a tang, what would you suggest? I don’t maintain a starter.
Hi Glen, you could try refrigerating the dough for a couple of days prior to shaping and baking.
How do YOU store these rolls? I’m guessing I’ve made nearly 500 in the time I discovered this recipe (everywhere I go people request I bring them!). I’ve only ever cooled, cut, and immediately frozen (even if I need them a day later). I’m wondering how long you keep them at room temperature and what type of bag/container you store them in when you want to eat them within a day or so.
I cool them completely and keep them in a ziploc bag at room temperature for a day or two. They are best the day of, but we enjoy them the next day, too. I also freeze them (after they have cooled completely).
Our friend denise showed me this recipe, she loves it, we tried it, didn’t have enough flour, but still made my 1st ever loaf of bread. Delicious.
This is the best dinner roll recipe I’ve found so far! I’ll be keeping this recipe for sure!! Thank you so much, I even followed the advice about the active yeast.
Pretty easy to make and came out super fluffy. I will make them again
Delicious and easy!
Have you ever frozen the formed dough before the second rise? I’d love to have a little supply in the freezer to pull out when I don’t have the time to make them from scratch.
Yes, it works great!
This recipe sounds great! But i would like to know how much is the 1 cup you use would equal to ml? Is it 200 or 250 ml? Thanks!
One cup water is right around 236 ml.
Hello,
I was curious if I could make this dough ahead of time, and then refrigerate it. I would then take the dough out of the fridge the next day for use, but how long ahead of time should I take the dough out of the fridge?
Thanks!
Yes, that should work great. I would take it out of the fridge 2 hours before you want to shape, rise and bake.
Oh. My. Goodness. Heavenly! My first attempt at homemade dinner rolls and even my picky husband absolutely loved them. I will never even consider trying another recipe. I give this 100 stars
I made these and although they were soft on the inside and tasted good they were hard on the outside and I couldn’t for the life of me get them to be smooth when I shaped them into rolls.
I made these today as an experiment for Thanksgiving day. This was only my second time using yeast ever and these turned out AMAZING. They are the perfect dinner roll! I can’t have sesame or dairy. Most bread products at stores typically have sesame in them, and most dinner roll recipes have milk in them. Making my own dinner rolls was my around buying them and this recipe is now going to be a favorite! No dairy or sesame for the win!
This recipe sounds perfect, and I want to try it. I’m new to bread-making. What temperature should the warm water be? 110 degrees or more or less? Thanks!
Yes, right around 105-110 degrees F
Hi I’m wondering about how to shape for a sub roll? Thank you Anita
I make a mini log and roll and pinch the seam until smooth.
I am making these tomorrow, the recipe is just what I was looking for, thank you for posting. Can I ask in ml what 1 ½ cups warm water would equal to?
Also, my hubby prefers rolls without the sweetness, could we adjust the sugar if necessary or would this effect the softness?
It’s about 355 ml. You can definitely experiment adjusting the sugar.
These turned out so pretty. I’m going to double the recipe next time. Thank u.
I made these rolls, and they taste good, but they have a sour dough taste. I’m just curious if you’d know why? I used honey instead of sugar and I used bread flour (I normally use all purpose flour in my rolls/bread).
I’m honestly not sure! Did they rise overnight in the refrigerator? A longer rise can give them a stronger flavor.
No, they just had the normal time to rise. Maybe I need to try again. My brain won’t let it rest. Haha!
BEST EVER!!! So easy and they turned out fantastic! They fell apart from each other easily and were so soft with a delightful, light crust. So good! So easy! And my whole house smells of fresh, homemade bread, which is ALWAYS a win! Thanks for the great recipe and all the pictures and tips, etc! You can tell you love what you do!
Loved the recipe. I doubled it and it over ran my Kitchen Aid Mixer so be advised. Flour spurting everywhere and the dough crawling up the beaters onto the drive shaft. I haven’t had a mess like that in my kitchen since I was young But the recipe is terrific! This is the homemade burger roll recipe I’ve longed for. Now to experiment with getting some whole wheat in there. Your whole wheat recipe is our staple bread in my breadbox so I’m excited to see how much whole wheat I can use and still keep these soft and billowy. Thanks Mel.
Start with 7 cups of flour on low speed until it’s nearly completely incorporated and then add the eighth cup (and then a few tablespoons at a time until you get the two signature amoeba-like arms that only kitchen aid is known for). This way you wont have flour everywhere and it won’t crawl up the dough hook!
Accidentally forgot to rate it. 5 star recipe, spot on!
This was an amazing recipe. I believe it will become part of my holiday menu!
I was thinking the same thing! Holiday rotation rolls!
I am not a bread maker and these are so easy and straight forward (by hand without a mixer) and beyond delicious!!! Make them again and again!
Really good and easy.
Great recipe, I found it easy to make and they tasted fabulous. Just found the wait around the rising a little frustrating but that was because we were under the clock to get our little man to bed.
I would love to make these rolls, but my daughter has celiac disease. Has this recipe been tested with 1:1 gluten free flour?
I have not tested it that way – I’m sorry! Generally speaking yeast bread recipes don’t work with a 1:1 flour sub with gluten free flour. It often takes a lot of other adjustments.
No worries at all! I had scrolled through quite a few comments to see if anyone else had tried it but didn’t see anything. Thank you for letting me know!
I love this recipe! My family constantly ask for these buns! But I dont know how to double this recipe
How do I double the recipe? Do I double every ingredient?
Yes, double everything straight across.
Our daughter made these and they are awesome! I will be making these!
Easy to follow and excellent results! I made mine with honey and avocado oil. Very fluffy!
So easy and delicious!! My family loves these rolls and now this is the only recipe I use!! My husband likes to eat them warm. Can I reheat the leftover rolls without losing the softness?
They really are best on the same day, but they can be reheated in a warm oven or for a few seconds in the microwave, if needed.
Where have these rolls been all my life! I just made them and they are absolutely delicious.
We’ve loved these French bread rolls, both as a vehicle for butter and for burger or sandwich buns. One note for bakers – these will be pretty big after shaping and rising, and VERY large after baking. They won’t be small like a store bought Hawaiian roll or dinner roll.
Can I make this and roll them out and put them in the fridge overnight n bake them the next day
Yes, that works great.
Can I use equal amount melted butter for the oil?
I think so!
This recipe was fantastic. It was so easy. Turned out great . I made meat buns ,put the temp at350 for 20 min. .
This recipe is great, easy to follow. Only way I messed up was greasing the tray too much so my rolls ended up with slightly soggy bottoms. Having said that they were edible still and a bit hit with the family.
Just a qick question… Is the oven temperature for a fan assissted oven?
No, it is for a standard oven (not convection).
I have a fan oven and use the recipe as is and turns out great
My three boys were craving cinnamon rolls for breakfast but I didn’t have eggs or butter to make the dough. I searched for a recipe without those two ingredients and found your recipe.
I made nine rolls of the dough. The rolls were gigantic after they’ve risen the second time. I poured about 1/2 cup of warm half & half before baking.
Boys are happy and satisfied. Father approved.
Thank you
These were so easy to make ! I was looking for a dinner roll that didn’t require butter in the dough (as I don’t have much on hand right now). I’m so glad I decided to try these . The dough was easy to work with and rose beautifully. They were easy to shape (most of the time my rolls are weird shaped lol). I did end of blooming my yeast with the warm water and sugar in the mixer for 10 minutes then followed everything to the t. I’m going to brush honey butter on the next batch for a Texas Roadhouse feel !