Easy French Bread Dinner Rolls
A foolproof recipe for bakery-quality French bread rolls featuring a perfectly crispy, chewy outside and an impossibly soft, fluffy inside. Simple pantry staples turned into something truly special.
Ingredients
- 3 1/2 cups all-purpose flour divided; spooned and leveled
- 1 1/4 cups warm water 110-120°F
- 2 tbsp honey acts as food for the yeast
- 2 tbsp olive oil plus extra for greasing
- 2 1/4 tsp instant yeast one standard packet
- 2 tsp salt fine sea salt or table salt
- cornmeal optional, for dusting the pan
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of flour, warm water, honey, olive oil, yeast, and salt. Mix on low speed briefly to combine.
- Slowly add the remaining flour in 1/4 cup increments. Knead on medium-low speed for about 5 minutes until the dough pulls away from the sides and feels smooth/tacky. Perform the windowpane test to ensure readiness.
- Place dough in a lightly oiled glass bowl, turning once to coat. Cover with a towel and let rise in a warm, draft-free spot for 45 minutes or until doubled in size.
- Punch down the dough and move to a floured surface. Shape into a log and cut into 16 even pieces. Roll each piece into a tight ball and place on a parchment-lined baking sheet (optionally dusted with cornmeal).
- Cover and let rise for 30 to 45 minutes until doubled. Preheat oven to 400°F. Before baking, score the top of each roll with a sharp knife.
- Place a shallow dish with 1 cup of hot water on the bottom rack of the oven to create steam. Bake rolls on the middle rack for 16-18 minutes until deep golden brown. Cool on a wire rack.
Notes
For a softer crust, skip the pan of water in the oven. To store, keep in an airtight container at room temperature for up to 3 days. Reheat at 350°F wrapped in foil for 5-10 minutes.