This post may contain affiliate links. Please read our disclosure policy.
These small batch French bread rolls bake up golden brown with a crisp crust and a soft, fluffy inside. They’re simple to make, use pantry staples, and are the perfect dinner rolls to serve alongside soups, stews, pasta, or to use for sandwiches.
Why You’ll Love This Recipe
- Bakery-Style Texture: Soft and fluffy inside with a crisp golden crust.
- Small Batch Recipe: The perfect amount when you don’t need a large batch.
- Easy Yeast Rolls: Reliable results every time for a no-fail method that delivers consistent results.
- Versatile Use: Enjoy as dinner rolls, sandwich buns, or warm with butter.
I love making these French bread dinner rolls because they always remind me of the comfort of fresh bread from a bakery, warm and fragrant straight from the oven.
The dough is simple to work with, and I enjoy the process of shaping each roll by hand. Since the recipe makes a smaller batch, I can bake them more often without worrying about having too many left over.
They come out of the oven with a golden crust and a soft, warm center, and I can never resist pulling one apart and enjoying it right away.
Looking for more small batch bread recipes? Try our small loaf of French bread, mini Irish soda bread, small loaf of beer bread, mini zucchini bread, and banana bread for one.
Ingredients
If you have any ingredients leftover from this small batch French bread rolls recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: You can use either all-purpose flour or bread flour. Bread flour’s higher protein content creates a chewier texture and taller rise, while all-purpose flour makes softer rolls. I usually use all-purpose flour for convenience since I always have it on hand.
- Water: Warm water (100–110°F) activates the yeast so the dough rises properly.
- Salt: Adds flavor and helps control the yeast. Without it, the rolls may rise too quickly and taste bland.
- Active Dry Yeast: Needs to be dissolved in warm water. Make sure it’s fresh for the best rise. If you don’t bake bread often, store leftover yeast in the fridge so it lasts longer. Consider using extra yeast in personal pizza dough or small king cake.
- Honey: Adds a touch of sweetness that enhances the flavor more than sugar.
- Olive Oil: Extra virgin olive oil adds richness and moisture. A lighter olive oil also works.
Recipe Variations
Try changing up these French bread dinner rolls with easy variations:
- Garlic Butter Rolls: Stir 2 tablespoons melted butter with 1/4 teaspoon garlic powder. Brush over the rolls before baking.
- Sesame Seed Rolls: Brush the tops of the shaped rolls with olive oil and sprinkle with sesame seeds before baking.
- Everything Rolls: Sprinkle everything bagel seasoning over the rolls after brushing the tops with olive oil.
- Rosemary Rolls: Mix 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped) into the dough before the first rise, or sprinkle on top of the rolls before baking.
How To Make French Bread Rolls
These photos and instructions help you visualize how make a small batch of dinner rolls. See the recipe card below for ingredient amounts and full recipe instructions.
- Mix the Dough: In a large mixing bowl, combine the flour, salt, honey, olive oil, and warm water. Sprinkle the yeast over the water to dissolve.
- Mix: Mix by hand or with a stand mixer. If using a stand mixer, begin with the paddle attachment until the dough comes together.
- Knead: Switch to the dough hook and knead for 8–10 minutes, until the dough is smooth and elastic. The dough should feel soft but not sticky. Test by stretching a small piece, if it forms a thin sheet without tearing, it’s ready. If it tears, knead a little longer.
- First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour. Press a finger into the dough, if the mark stays, it’s ready.
- Rest: Turn the dough out onto a lightly floured surface. Gently knead to release gas, then cover with a towel and rest for 10–15 minutes.
- Shape: Divide the dough into 8 somewhat-equal pieces. Roll each into a ball and place on a baking sheet about 1 to 2 inches apart.
- Second Rise: Cover lightly and let the rolls rise for 1 hour, until doubled in size and pillowy.
- Bake: Preheat the oven to 400°F (200°C). Use a sharp knife to score an “X” on the top of each roll to allow steam to escape. Brush the tops with olive oil, sprinkle lightly with kosher salt or sea salt flakes, and bake for 12–15 minutes, until golden brown and crusty.
Expert Tips
- Using Yeast: Active dry yeast must be dissolved in warm water. If you prefer instant yeast, add it directly to the flour.
- Dough Texture: After kneading, the dough should feel soft and slightly tacky but not sticky. If it clings to your hands, sprinkle in flour 1 tablespoon at a time until smooth and elastic.
- Measure Flour Correctly: For accuracy, weigh the flour (10 ounces or 285 grams). If using a dry measuring cup, fluff the flour, spoon it in, and level it off.
- If the Dough Doesn’t Rise: Check the yeast and water temperature. Warm water is key (100–110°F) . If your kitchen is cool, let the dough rise in the oven with just the light on.
- Scoring the Rolls: Use a sharp knife to score an “X” across the tops before baking. This helps steam escape, allows the rolls to expand evenly, and gives them a classic bakery look.
- Check Oven Temperature: Use an oven thermometer if possible. An oven that runs cool may cause pale rolls, while a hot oven can brown them too quickly.
Frequently Asked Questions
Yes, instant yeast can be added directly to the flour.
Yes. After the first rise, cover the dough and refrigerate overnight. When you’re ready to bake, let it come back to room temperature, shape it into rolls, and allow them to rise a second time before baking.
Yes. Divide the dough into 6 pieces instead of 8 for larger rolls, or shape into small sub rolls. Adjust baking time slightly.
Keep cooled rolls in an airtight container at room temperature for up to 2 days. Warm in the oven before serving to refresh the crust.
Yes. Let the rolls cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. To serve, warm in a 325°F oven for 8–10 minutes until heated through.
This usually happens if the yeast is old, the water temperature was too hot or too cold, or the dough wasn’t given enough time to rest in a warm spot.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch French bread rolls recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch French Bread Rolls
Equipment
Ingredients
- 10 ounces all-purpose flour (2 ¼ cups)
- 1 teaspoon kosher salt -plus more for topping the rolls
- 1 tablespoon honey
- ½ tablespoon olive oil -plus 1 tablespoon for brushing over rolls
- 6 fluid ounces warm water (100-110℉)
- ½ teaspoon active dry yeast
Instructions
- In a large mixing bowl, add the flour, salt, honey, olive oil, and warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes, until dissolved and foamy.
- Mix by hand or with a stand mixer. If using a stand mixer, begin with the paddle attachment until the dough comes together.
- Switch to the dough hook and knead for 8–10 minutes, until the dough is smooth and elastic. The dough should feel soft but not sticky. Test by stretching a small piece, if it forms a thin sheet without tearing, it’s ready. If it tears, knead a little longer.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour. Press a finger into the dough, if the mark stays, it’s ready.
- Turn the dough out onto a lightly floured surface. Gently knead to release gas, then cover with a towel and rest for 10–15 minutes.
- Divide the dough into 8 equal pieces. Roll each into a ball and place on a baking sheet about 1 to 2 inches apart.
- Cover and let the rolls rise for 1 hour, until doubled in size and pillowy.
- Preheat the oven to 400°F (200°C). Use a sharp knife to score an “X” on the top of each roll to allow steam to escape. Brush the tops with olive oil, sprinkle lightly with kosher salt or sea salt flakes, and bake for 12–15 minutes, until golden brown and crusty.
Notes
Dough Texture: After kneading, the dough should feel soft and slightly tacky but not sticky. If it clings to your hands, sprinkle in flour 1 tablespoon at a time until smooth and elastic.
Measure Flour Correctly: For accuracy, weigh the flour (10 ounces or 285 grams). If using a dry measuring cup, fluff the flour, spoon it in, and level it off.
If the Dough Doesn’t Rise: Check the yeast and water temperature. Warm water is key (100–110°F) . If your kitchen is cool, let the dough rise in the oven with just the light on.
Scoring the Rolls: Use a sharp knife to score an “X” across the tops before baking. This helps steam escape, allows the rolls to expand evenly, and gives them a classic bakery look.
Check Oven Temperature: Use an oven thermometer if possible. An oven that runs cool may cause pale rolls, while a hot oven can brown them too quickly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
the recipe shows the same amount of cups for it and then doubling, yet the ounces show either 10 or 20. which is it
When you click the 2x button, the ounces automatically double to 20, but the “2 1/4 cups” doesn’t change because that part is written in the recipe notes and isn’t linked to the recipe card’s scaling feature. The correct amount when doubled is 20 ounces of flour.
Could I freeze the rolls before baking them?
I haven’t tested freezing the unbaked rolls, so I can’t say for sure how well they’d rise and bake after being frozen. What I do recommend is baking the rolls first, then freezing them once they’ve cooled completely. Place them in a freezer-safe bag or container and they’ll keep for up to 2 months. When you’re ready to enjoy them, just warm in a 325°F oven for 8–10 minutes until heated through.
Can we get instructions for hands-only, please?
You can absolutely make the rolls by hand. After mixing the ingredients, turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until it’s smooth and elastic. The dough should feel soft but not sticky. To check, stretch a small piece—if it forms a thin sheet without tearing, it’s ready. If it tears, knead a little longer. Then continue with the recipe as written.
Can the mixing and rising be done in a bread maker machine on the dough setting?
I haven’t tested this recipe in a bread maker, so I can’t say for sure how it will turn out. That said, many bread maker machines do a good job with the mixing and first rise on the dough setting. If you give it a try, you’ll still want to shape the rolls, let them rise again, and bake them in the oven as written in the recipe.
I’m on a low sodium diet – can I decrease or OMIT the salt in this recipe
You can reduce or omit the salt, but just keep in mind that the rolls will taste quite bland without it. Salt adds flavor, but it also helps control yeast activity, which affects how the dough rises. If possible, I recommend cutting the salt in half and skipping the sprinkle on top, that way you’ll lower the sodium but still keep some flavor and structure. If you need to, you can omit it completely, but the rolls won’t have the same taste or rise.
Came out just as pictured.
If I made just 4 larger ones would the bake time be the same?
I’m so glad the rolls turned out well for you! If you make 4 larger ones instead, the bake time should be about the same. Just keep an eye on them toward the end and pull them when they’re golden and baked through.
Great recipe,.
Thank you!