Crusty French Bread Rolls (Printable Version)

Golden crispy rolls with tender centers, perfect warm with butter or alongside soups and salads.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1 1/4 cups lukewarm water
03 - 2 teaspoons active dry yeast
04 - 1 1/2 teaspoons salt
05 - 1 teaspoon sugar

→ Topping

06 - 1 tablespoon flour for dusting

# How To Make:

01 - In a large mixing bowl, combine lukewarm water, sugar, and yeast. Allow to sit for 5-10 minutes until foamy.
02 - Add the bread flour and salt. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.
03 - Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
04 - Punch down the dough. Divide into 8 equal pieces and shape each into a ball or oval.
05 - Place rolls on a parchment-lined baking sheet. Cover with a towel and let rise for 30-40 minutes.
06 - Preheat the oven to 450°F. Place a tray of water on the bottom rack to create steam for a crustier roll.
07 - Dust the tops of the rolls lightly with flour. Slash each with a sharp knife.
08 - Bake for 20-25 minutes, or until golden brown and crusty. Cool on a wire rack.

# Expert Tips:

01 -
  • The steam trick creates that professional bakery crust you never thought possible at home
  • These rolls stay surprisingly soft inside for days, perfect for grabbing alongside soup or sandwiching whatever leftovers you have
02 -
  • The water tray creates steam, which keeps the crust soft initially allowing the bread to expand fully before hardening into that perfect crunch
  • Letting the dough double in size is non negotiable, rushing this step gives you dense, disappointing rolls
03 -
  • If your kitchen is cold, turn your oven light on and place the dough inside, the gentle heat creates the perfect rising environment
  • Use a pizza stone if you have one, it mimics a professional bread oven and gives you an even better bottom crust

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