French Bread Rolls
These French bread rolls are soft inside with a pleasing chew on the crust. The dough mixes quickly, rises reliably and shapes with ease. Serve these rolls with soup, build sandwiches with them or set them on your holiday table.
Servings: 12 rolls
Equipment
- Stand Mixer with Dough Hook Attachment
- Baking Dish Optional
- Digital Scale Optional
Ingredients
- 1 Package active dry yeast 2 ¼ Teaspoons
- 1 Cup water warmed to about 90°F
- 1 Tablespoon honey optional
- 1 Tablespoon salt
- 3 Cups all-purpose flour 360 Grams, fluffed, spooned and leveled
- 4 Cups hot water for baking, optional
- cooking spray for greasing
Instructions
- In the bowl of your stand mixer or in a large mixing bowl, stir the yeast, honey (if using) and warm water.
- Allow to sit for a few minutes to allow the yeast to soften.
- Once a few bubbles start to form in the bowl, after 3 to 5 minutes, add 2 cups of the flour and the salt.
- Stir to fully combine. The mixture should resemble a wet, shaggy dough.
- Add the remaining flour and stir to combine until the flour has become fully incorporated. The dough should be slightly sticky but pulling itself away from the sides of the bowl when being mixed.
- Fit the dough hook attachment, set the stand mixer to medium and knead the dough for 5 minutes.
- Turn the dough out onto a clean, dry surface.
- Grease the bowl lightly with some spray oil and transfer the dough to the greased bowl.
- Cover with some plastic wrap or a tea towel.
- Allow to rise in a warm place for about 1 ½ to 2 hours or until the dough has doubled in size.
- Line a baking sheet with a piece of parchment paper. Set aside.
- Once the dough has doubled in size, divide it into 12 equal pieces.
- Roll each dough piece into a ball and space out these rolled dough balls on the parchment-lined baking sheet.
- Cover and allow to rise for 30 more minutes.
- About 10 minutes before the rolls have finished rising, adjust the oven racks so there’s one rack placed in the lower spot and one rack placed in the upper spot.
- Preheat the oven to 375°F.
- Optional step: Place a baking dish on the lower rack of the oven with 4 cups of water in it. This will give you the classic French bread crust.
- Bake the rolls for 15 to 20 minutes or until golden brown and hollow-sounding when tapped.
- Remove from the oven and allow them to cool for 10 minutes before serving.
Notes
Measure flour accurately: Spoon and level so the dough stays soft. Adding too much flour during kneading can make the rolls dense. It's okay if the dough clings slightly to your hands; it will firm up during rising.
Steam for a crispy crust: Set a pan of hot water in the oven to boost shine and chew.
Don't skip the knead: Kneading helps develop the gluten and gives you bread that is soft and fluffy in the middle.
Don’t overproof: Bake once the rolls are puffy and nearly doubled. Over-proofed rolls can collapse or turn out overly airy and soft.
Cool briefly: Resting for 10 to 15 minutes sets the crumb so the texture stays light.
Steam for a crispy crust: Set a pan of hot water in the oven to boost shine and chew.
Don't skip the knead: Kneading helps develop the gluten and gives you bread that is soft and fluffy in the middle.
Don’t overproof: Bake once the rolls are puffy and nearly doubled. Over-proofed rolls can collapse or turn out overly airy and soft.
Cool briefly: Resting for 10 to 15 minutes sets the crumb so the texture stays light.
Nutrition
Calories: 121kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 583mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg
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