French Bread Rolls (Crispy Outside, Soft Inside)

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If warm, homemade bread is your weakness, you’re going to love these French bread rolls. They’re soft, chewy, and perfect for everything from weeknight dinners to holiday meals.

French bread rolls all on a surface with one split in half so we can see the soft center and crunchy outside.

Why These Rolls Deserve a Spot in Your Kitchen

Bakery vibes at home: Soft, fluffy centers with that perfectly chewy, golden crust, no trip to the bakery needed.
Goes with everything: Dunk them in soup, serve with dinner, or turn them into the best sandwiches and sliders.
Make now, enjoy later: These freeze beautifully, so you can have warm, fresh rolls whenever the craving hits.

Ingredients for French Bread Rolls

Yeast Type: You can use active dry yeast instead of instant yeast. You’ll just need to proof it in the warm water and sugar first. Also, be aware that it rises slowly, so allow extra time.
Flour: You can use bread flour instead of all-purpose flour. The type and brand of flour you use will determine how much water it needs. You may need to add more water to your dough.

How to Make French Bread Rolls

If you’ve been hesitant to try homemade rolls, these French bread dinner rolls are your chance! Follow these easy instructions, and while they’re in the oven, make a little cowboy butter or honey butter for the perfect finish.

Add: To the bowl of a stand mixer, add warm water, instant dry yeast, granulated sugar, olive oil, salt, and all-purpose flour.
Combine: With a dough hook attachment, knead on low speed until combined. Once combined, turn the speed to medium and knead until the dough pulls away from the sides and bottom of the bowl and a smooth dough is formed, about 6-8 minutes. The dough should be soft, pliable, and tacky.
Let Rise: Place the dough in an oiled bowl and cover. Set in a warm place and let rise until doubled in size, about 1 hour.
Divide: Once the dough has doubled in size, punch it down and place it on the counter. Divide the dough into 12 equal pieces.
Roll and Rise: Pinch the edges of the dough pieces into the center, then flip each dough ball over and roll it into a tight ball. Place the dough balls on a baking sheet lined with parchment paper. Cover the dough balls with plastic wrap or a damp towel and let them rise for 30 minutes, or until doubled in size and puffy.
Bake: Preheat oven to 400°F. Mix egg and water for an egg wash, then brush it over the dough. Score tops if desired. Bake on the center rack for 18–20 minutes, adding a handful of ice to the bottom of the oven for steam. Remove French bread rolls, brush with melted butter, and serve.

Warm water, yeast, sugar oil, salt, and flour all added to the bowl of a stand mixer.

Kitchen Tools For This Recipe

Stand Mixer: Does the kneading for you, creating smooth dough with less effort.
Baking Sheet: Gives rolls space to rise and bake for a crisp, chewy crust.
Pastry Brush: Helps evenly coat dough with egg wash or butter.
Baker’s Lame: Makes clean, precise cuts for better rise and texture.

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To the bowl of a stand mixer, add 1 ⅓ cups warm water, 1 packet instant dry yeast, 1 tablespoon granulated sugar, 1 tablespoon olive oil, 1 ½ teaspoons salt, and 3 ⅓ cups all-purpose flour. Knead on low speed until combined. Once combined, turn the speed to medium and knead until the dough pulls away from the sides and bottom of the bowl and a smooth dough is formed, about 6-8 minutes. The dough should be soft, pliable, and tacky.
Place the dough in an oiled bowl and cover. Set in a warm place and let rise until doubled in size, about 1 hour.
Once the dough has doubled, punch it down and place it on the counter. Divide the dough into 12 even-sized pieces. Pinch the edges of the dough pieces into the center, then flip each dough ball over and roll it into a tight ball. Place the dough balls on a baking sheet lined with parchment paper. Cover the dough balls with plastic wrap or a damp towel and let them rise for 30 minutes, or until doubled in size and puffy.
Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together 1 egg and 1 tablespoon water to make an egg wash. Brush the egg wash over the dough. If you would like, score each dough ball using a sharp knife or a bread lame. Make ¼-inch deep slashes across the top of the dough.
Place the rolls on the center rack in the oven and add a handful of ice cubes to the bottom of the oven. Quickly close the oven door and bake for 18-20 minutes; this will create steam and help create a chewy, crisp crust. Remove the rolls from the oven and brush with 2 tablespoons melted salted butter and serve.

Leftover and Make-Ahead Instructions

At Room Temperature: Store your rolls in a bread bag or wrap them in plastic wrap. They will stay good for up to 3 days.
In the Freezer: Place baked and cooled rolls in a ziplock freezer bag and freeze for up to 2 months. Thaw at room temperature.
Make Ahead: Make the dough, then refrigerate it overnight. The next day, shape into rolls and allow to double in size at room temperature before baking.

Calories: 164kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 19mgSodium: 313mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 79IUVitamin C: 0.002mgCalcium: 9mgIron: 2mg