Small Batch French Bread Rolls
These small batch French bread dinner rolls bake up with a crisp golden crust and soft, fluffy center. This easy homemade yeast roll recipe makes 8 bakery-style rolls, perfect for dinner, soups, or sandwiches.
Servings: 8 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
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.
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
Serving: 1roll | Calories: 145kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 126mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 2mg
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