Crusty French Bread Rolls

French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they’re warm and fluffy on the inside, crusty on the outside, and incredibly easy to make!

Easy homemade bread doesn’t have to be intimidating, including White Bread, Homemade Dinner Rolls, Cornbread or even Garlic Bread.

French Bread Rolls

French Bread Rolls are the PERFECT thing to serve with dinner. They’re soft and fluffy on the inside, and crusty on the outside like a French baguette. This is one of my go-to roll recipes because they’re also an incredibly easy yeast bread to make, plus you don’t have to knead it by hand because it’s done entirely in the stand mixer!

I love to serve this french bread recipe for lunch with Classic Minestrone Soup or a Classic Wedge Salad, or for dinner with my Meat Lasagna. This roll recipe also works perfectly with my Sloppy Joe fillings. If you want a more flaky breakfast option you can also check out my recipe for Buttermilk Biscuits!


French bread dinner rolls will last at room temperature for 4-5 days, wrapped tightly. You can also store them in an airtight container to keep them soft. Heat the french bread in the oven wrapped in tinfoil at 200 degrees F to make them seem fresh-baked again before serving.


French bread rolls can be frozen either before or after they’ve been cooked. For cooked, freeze them in a sealable plastic bag wrapped in tinfoil. Defrost at room temperature for a few hours before serving, or reheat in the oven to make them soft and crusty again.

For uncooked, divide the dough into balls, then place on a baking sheet and place in the freezer. Once they’re frozen, about an hour, you can move them to a plastic bag. When you’re ready to bake, place them back on the baking sheet and bake according to the recipe, spraying with cold water to make them extra crusty (make sure it’s cold, warm water won’t work as well).


If your roll recipe turns out too hard, it’s possible that you’re overcooking the rolls. Set a timer, and use an oven thermometer to make sure the oven is cooking at the right temperature.

Fresh French Bread Rolls


Some french bread recipes call for bread flour, because bread flour contains more protein. But I find that all purpose flour works fine instead of bread flour for this french bread recipe. You can also use whole wheat or other wheat flour for a healthier version.



  • Make sure to set a timer and let the yeast and sugar sit in the hot water for the full time in this bread recipe. This step is called “proofing”, and it lets the yeast activate. The water will look cloudy and slightly foamy when it’s ready to use. I let it proof in the stand mixer, but you can use any large bowl.
  • When you’re letting the dough rise, the yeast needs a warm environment to grow. I usually put it near a window, or if your oven is on for another recipe you can keep it on top of the stove.
  • Make sure your yeast is as fresh as possible for this bread recipe. If the packet is expired, I recommend not using it, because your french bread won’t rise correctly.
  • Watch the french bread dough carefully, and stop kneading when it starts pulling away from the bowl. Kneading the dough for too long can result in dense rolls.
  • We’re using the stand mixer for this bread recipe, but you can knead it by hand if you want to.
  • You can use this same french bread recipe to make french bread dinner rolls or an actual loaf or baguette. Or roll them very thin and make breadsticks! You can also buy a baguette pan that will help keep the baguettes crispy on the top and bottom.
  • Wrap these french bread dinner rolls in tinfoil after they’re done baking, to keep them warm until you’re ready to serve.
  • Line your baking sheet with parchment paper to help keep the french bread from sticking.
  • You can substitute the active dry yeast with rapid rise yeast if you have to.
  • If the dough is sticking to your hands while you’re trying to work with it, dust your hands with flour lightly.
  • Brush the baguette dough with egg wash, or with butter to make the outside golden brown. You can also use a sharp knife to slice down the middle top of the roll for presentation.
  • Serve this french bread with soft butter or olive oil and herbs, and a sprinkle of flaky sea salt (my favorite fancy yet inexpensive finishing touch on foods) on top.

Easy French Bread Bites

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French Bread Rolls
5 from 43 votes

French Bread Rolls

French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they're warm and fluffy on the inside, crusty on the outside, and incredibly easy to make!
Course Bread
Cuisine French
Keyword French Bread Rolls
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 1 hour
Servings 16 servings
Calories 133 kcal
Author Sabrina Snyder


  • 1 1/2 cups warm water (110 degrees)
  • 3 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt , divided
  • 3 1/2 cups flour
  • 2 tablespoons unsalted butter , melted
  • spray bottle with ice water


  1. To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.

  2. Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.

  3. Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.

  4. Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.

Nutrition Facts
French Bread Rolls
Amount Per Serving
Calories 133 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 292mg13%
Potassium 31mg1%
Carbohydrates 22g7%
Sugar 1g1%
Protein 2g4%
Vitamin A 45IU1%
Calcium 5mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

French Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made these exactly per recipe, other using pastry/bread for New Year’s family prime rib dinner. They were fantastic. Of course, as (my grandsons say) the greatest and best baker ever, I have an extensive experience base and these are the best french dinner rolls I have made or eaten. So simple and easy .

  2. Excellent rolls! I added more kosher salt to the actual recipe and then used sea salt for on top of the rolls. I used a scale and weighed out each roll to 61 grams to get sixteen even size rolls. This recipe is a definite keeper!

  3. As others have said there’s something wrong with the flour/water ratio. I make a lot of bread & did think it was incredibly wet, like a high hydration sourdough. Was almost impossible to form dough balls even after multiple folds while it was proofing. I ended up with flat rolls but they were fluffy with a nice crust.

    I used metric which equates to 81% hydration which is ridiculously high! Switching to cups still gives 74% (not including the oil so actually worse). Normal doughs range between 55-65% usually so somethings off.

    I assume all the positive comments are from people who added a lot of extra flour?

  4. Excellent recipe. I made the rolls into a turkey shape for Thanksgiving and it turned out so cute and tasted great. I’m going to try to shape a Christmas tree for Christmas dinner.

  5. These were amazing and paired very nicely with my beef stew. I’ve never made any type of bread before and, even though I think I messed up the mixing and flour addition, they came out wonderful! If I can make these as a beginner, they’re definitely “easy.” I’m absolutely making them again.

  6. The first time I made these, they turned out pretty flat. The second time I made them, I subbed the all-purpose flour with bread flour and use instant active yeast rather than regular active yeast. Instead of making rolls, I formed it into one big loaf. Before going into the oven, it flattened by a lot but rose again while baking. turned out golden brown and a very good addition to my family’s Thanksgiving dinner!

  7. These are not only perfect for eating by themselves but make excellent sandwich buns. My only question is regarding the water spritz while baking. Do you spray once or twice? The recipe says “twice half way through.”

  8. To freeze these rolls, do you let them rise first, or freeze as soon as the balls are rolled?
    How long do they need to defrost before baking?

  9. This recipe is wonderful! However, I would suggest using bread flour rather than regular flour and using instant active yeast rather than just regular active yeast.

  10. Hi. I made these and although the color and texture were perfect, they had zero taste. Can you help? I used a fantastic yeast and it foamed nice in the 110 degree water. I used bread flour, and Maldon salt and all other ingredients in the recipe to a T. I let rise for 1 hour. Then I made the balls and put them in the refrigerator for about 8 hours. Took them out and let the thaw and rise for half hour. The baked them. They look perfect and texture is perfect but zero taste. I sprinkled with olive oil and salt before baking.

    1. Between the great ingredients and the good baking technique I don’t know what could be missing. Can you describe what you mean by no flavor? Happy Thanksgiving too Char!

  11. Great taste, easy to follow as mentioned needed a little more flour but that is normal with recipes.. Had a little trouble forming the balls, they flatten out on the baking sheet, any pointers on forming to get the nice looking rolls? Made these this morning for Thanksgiving.

    1. Hi David would love to help troubleshoot for you, did you encounter any issues with the recipe while you were making it before you formed the balls? Happy thanksgiving!

    2. I had the same problem. Instead of making balls, I just formed it into one loaf. It flattened before baking but rose triple it’s height in the oven. Hope this helps!

  12. I’m confused by the flour requirements. You said to blend in 2 cups of the flour, 1/4 cup at a time. But the recipe calls for 3.5 cups of flour. When do i add the remaining 1.5 cups?

    1. You’ll start with just the 2 cups of flour and then will be adding in the rest in 1/4 cup increments until the dough starts to come together. Hope this clears it up for you.

      1. completely! Thanks for your prompt response, in meantime, i made the recipe, and more or less did what you said…they were wonderful – I ate 6!!!!

    1. You’ll start with just the 2 cups of flour and then will be adding in the rest in 1/4 cup increments until the dough starts to come together. Hope this clears it up for you. Sorry for any confusion.

  13. Thank you for the recipe! They came out great! I did put a pan of boiling water as recommended by some other reviewers. Ended up with a nice crunchy crust and soft chewy inside. I probably ate 5 rolls after making them. I stored them in an air tight container, but the crunchy crust was soft by the next day. I’m sure they will still be delicious warmed up though. Will be making these for Thanksgiving!!

  14. I was confused about the flour also. Added 2 cup at 1/4 cup at a time…then added more
    Also mine didn’t rise that much and not crusty on top. But they still tasted good.

    1. The first time I made these, they were pretty flat. I subbed the regular flour with bread flour and the active yeast with instant active yeast. Also, I think the recipe calls for 3 1/2 cups of flour, but you add 2 cups first, then the rest in increments of 1/4 cups until the bread comes together.

  15. My is not golden brown ,even I had put a butter on top of it. Do you know the reason of it?
    By the way it’s tasty and very easy to do.

    1. They might have had too much moisture on or around them and they were steaming vs getting golden brown. I’m so glad you still enjoyed them though.

  16. I have just made these rolls for the first time ever and chose this recipe. I needed to add extra flour as it was very sticky but I appreciate different flours absorb different amounts of water. I tweaked it by brushing the rolls with water instead of butter and sprinkling them with poppy seeds. Absolutely delicious was my verdict and they were described as divine by my neighbour. Thank you so much for my new go to recipe.

  17. I’ve made this twice now. Both times I had to add more flour, but it turned out great both times!
    First time I made the individual rolls and loved them. They rose beautifully, and cooked up nice and crusty, as expected.

    The second time I made a couple of loaves, which were a bit flat, but I think I let them rise too long. It was still delicious, and we used one loaf for a homemade pizza base. YUMMY!!

  18. First time using this recipe. But in stead of making rolls, I made loaf of French bread. Loaf came out perfectly!! All of did was add little more baking time. And when my oven was preheating, I put a baking tin on lower take. Once oven was up to temp put loaf in on higher rack & 4 ice cubes in preheated tin.

  19. I have made this recipe twice in the last couple of weeks and they turned out perfect both times. The second time I made them I doubled the recipe because the family gobbled them up in less than a day last time, turned out just as perfectly as the first time. Nice crust on the on outside and chewy and yeasty on the inside. Perfect dinner roll!

  20. Why does your summary say prep time 30 min, cook time 30 min, total time 60 min? I almost started this at 3:30 to be ready with supper, but it didn’t feel right that regular yeast would work so quickly. Good thing I trusted my instincts rather than the summary and was able to start it at 2 to have it ready on time.

    Other than that, terrific recipe and still five stars, but had my instincts not gotten me to read the recipe prior to starting it, I would have been horribly disappointed.

  21. Hi. You give oven temps but don’t state whether they are Celsius or Fahrenheit. Here in South Africa we use Celsius and not Fahrenheit and my thermofan oven’s max temp is 230°C. I was wondering if the spraying of the rolls would be better than the dish of boiling water.

  22. Was looking for an easy and relatively fast yeast roll recipe and this filled the bill! I liked that it was all done in just a few hours rather than the overnight recipes. Like some others, I used at least 1/2 cup more of flour than the recipe called for. I used a mix of AP and Bread flours, and used garlic-infused olive oil instead of the veg. oil. I also used the pan of boiling water on the bottom rack as well as spraying the rolls. Set the timer for about 13 minutes but kept adding time so it was pretty close to the 18-20 in the recipe. They came out crusty enough when eating right away. The crust softened up as I stored the leftover rolls, but I’m sure they’ll warm up well! Thanks for this recipe.

  23. dough was really sticky and i ended up adding around 3/4 cups more flour than indicated, just to get the dough begin to pull away from the mixer bowl. Managed to shape the rolls ok just the same and the rolls came out OK.
    I didn’t have enough AP flour on hand, so I used bread flour btw. Would that have been odd factor?

  24. This is a fantastic recipe! Instead of small rolls, I made rolls for steak sandwiches and they were awesome. The family loved them. I’ll definitely be making again.

  25. These are decent rolls, but they are NOT chewy, crusty, or french. I followed the directions to a tee, and they are the exact same soft dinner rolls as every other dinner roll recipe out there. I wA intrigued by browsing your freezer instructions, then realized there really weren’t any. You state they can be frozen unbaked but give no indication of a 2nd rise time or baking length.

  26. Why do the ingredients say 3 1/2 Cups of flour and the directions say, add 2 Cups of flour. Was it supposed to say add 3 Cups of flour?

    1. The instructions have you start with 2 cups and then add in the additional flour in 1/4 increments until the dough starts to come together. You won’t want to add it all in at once. Hope this clears it up for you. Enjoy!

  27. The buns tasted great, but took some rejigging of ingredient amounts. The dough was very soupy after mixing so, after searching through other online recipes, I added an extra 1/2C of flour.

    First rise went well and forming the buns went well too, but after the second rise, the bun shape was lost and I had more of a rectangle of square shaped buns that needed to be cut apart.

    Any hints for dealing with these sorts of problems? I enjoyed the taste of the buns, so will likely try the recipe again.

    I switched from US Customary to Metric, but only the flour amount changed. Any chance you’ll be updating the recipe so that all ingredient amounts can be in metric?

    1. Thanks for letting me know about the metric measurements. I went through yesterday and adjusted it so hopefully it sticks and shows for you next time you want to try this recipe.

  28. I’ve used this recipe a couple of times now. It’s easy and produces good rolls, I added onions in last time, and was great. The only thing is that they have not been crispy, even though I have followed the recipe, spraying with iced water etc. Also, for me the timing is out, they only take 10 minutes to cook in my oven.

    1. Next time you make them instead of spraying them, try placing a pan of water underneath them while in the oven. That should help with them with being crispier. Hope this helps!

    2. Suggestion; Make sure the oven is preheated, add a pan of BOILING water in the bottom of the oven just before you put the bread in the oven. Cold or warm water won’t work.

  29. I’m not sure what flour you made this with but the recipe as stands completely failed for me.

    For a start this website’s cups-to-metric conversion is wrong – it tells me i need 375g water when I actually need between 330g and 350g. Even after adding in the extra flour to get the quantities in proportion I have the wettest, most unusable dough I’ve ever seen. I should’ve trusted my instincts and double-checked the conversion as it was way beyond the most hydrated bread i’ve ever made.

    As it is, I’ve just wasted half a kilo of bread flour (which isn’t the easiest of things to get these days) and an hour or two of my time and have no bread for tonight’s dinner.

    And to forestall any “did you follow the recipe?” comments, yes I did as it says, starting with 250g and adding the rest 30g at a time. It still didn’t work.

    1. I had the same issue, the dough was soup. The second time I used a cup of water and 3 cups of flour sifted. I rose the dough twice, once for 1.5 hours then kneed, adding flour if you feel necessary, and the second time about 45 minutes. After the second rise, I cut the dough and formed balls and let them rise about 10-15 minutes, till they are puffy. I put the dough balls in a pan and let them sit in fridge for a couple of hours until they cool. This will stop the dough from rising and hold a better shape. Preheat the oven, when it’s hot, add a pan of boiling water to the bottom of the oven. The water must be boiling or at least steamy and this must be done at the very beginning of the bake. The steam is what gives you a nice crispy top on the rolls. Once you store them in an airtight container, like any bread, it will loose it’s crispness. I hear reheating at 200 degrees wrapped in tinfoil works but I’ve yet to try it.

  30. This recipe came out just ok for me. The flavor is delicious..but, even though my dough was able to rise very nicely, when I baked them, they seemed to spread wider more than they rose higher. They also do not have that beautiful sheen like in the recipe photo. I cooked the first pan for 15 minutes and they seem a lil hard but somewhat chewy. I cooked the 2nd pan a lil less and they are softer. I didn’t have a spritzer so I did what someone here suggested and put a pan of hot water in the bottom of the oven…maybe that had some affect? I don’t know. They do taste good though.

  31. I’m not sure what I did wrong but they took a lot longer in the oven than the recipe calls for and never developed any sort of “crust”. Super disappointing.

    They still tasted good but where nothing like advertised. Anyone have similar problems and could help me troubleshoot?

  32. Just made these again and they came out just as beautifully as they did the first time. I trust you implicitly and look forward to one day having a potluck dinner party with you. You are my cooking friend in my head.???

    1. Thank you. I didn’t realize there was a glitch in the system. I’ve gone in and adjusted it so hopefully it shows correctly for you now.

  33. I followed the instructions and the tips before starting. My dough was wet, running and extremely hard to handle, could not be shaped.
    Ended up binning this.

    I will try again, anyone shed a light on whether I can add more than the 3 1/2 cups of flour (will it be too dense?) or what I’ve done wrong?


    1. I’m glad you’re willing to try again. Make sure that you’re measuring the flour by spooning it into the measuring cups and leveling it off vs scooping it out. It’ll give you an accurate measure. Also, you can add more flour if needed but I wouldn’t go over adding more than an additional cup. Hope this helps!

  34. Wow i am not great at following recipes. These were great. Whole family loved them. Looked and tasted amazing.

  35. Hi! I had great luck with these and they turned out delicious and the outside had a fantastic crunch to it. I will definitely make them again! Thanks for the recipe!

  36. These were sadly terrible! Followed the recipe to a tea and they ended up spread out in the pan with a minimal rise. As a seasoned baker I’m surprised!

  37. Hi Sabrina. My rolls came out a bit flat (and in turn a bit dense, although lots of small air bubbles). From reading the comments I think I’ll knead a bit longer as it’s being done by hand. One question though, when I took the rolls out the oven they were crispy. One they cooled the crispness vanished ?? Any ideas on what could have gone wrong?

    1. Instead of spraying them, try placing a pan of water underneath them in the oven. That should help with the crispiness of the rolls. Good luck!

    2. I bake a lot. One way to ensure crusty crisp crusts is at the end of baking, turn the heat off, put a wooden handle spoon in the door of the oven and allow bread to cool in the oven.

  38. If I wanted to make double the recipe, should I double all the ingredients including the yeast.
    I’ve made them a couple of times and really enjoyed them.
    Would it be any good if, instead of spraying them, I put a pan of water at the bottom of the oven, would it have the same results – crispy outer.

  39. I made these today and they turned out beautiful. Very nice flavor. Will go great with the chicken vegetable soup I made. Thank you for a great recipe.

  40. If I wanted to make double the recipe, should I double all the ingredients including the yeast.
    I’ve made them a couple of times and really enjoyed them.
    Would it be any good if, instead of spraying them, I put a pan of water at the bottom of the oven, would it have the same results – crispy outer.

    1. Yes, you’ll want to double it all. I haven’t tried the pan with water method before but I’ve seen others use it with success. If you decide to try, I’d love to know how it turns out. thanks!

  41. I made these yesterday (5/5/20). It was easy. But there are two things I want to improve. In spite of covering the rolls with melted butter and spraying the rolls with ice water before and half way through cooking, the crust did not turn out shiny nor truly crispy/crunchy. Also, the interior of the rolls was a bit more dense than I’d like. How can I get the inside of the rolls to be fluffy/less dense (e.g., more air pockets) and create a crust that comes out a shiny, crispy golden brown?

  42. I cant reccomend this recipe because I’ve done the dough twice and cant get it to rise so a complete waste of a day

    1. I used this recipe so many times, as I’ve seen others state the same. If you’d like for me to help you troubleshoot and see what the issue might be, feel free to email me at contact @ dinnerthendessert .com

  43. Easy to make and delicious! Good leftover the next day if you toast them a little. I used bread flour and instant yeast, made no other adjustments and they turned out great. Will definitely make again.

  44. If I freeze my dough before I let them rise a second time, how long should I let them thaw/proof before baking again?

    1. Place it in the refrigerator overnight covered on a greased baking sheet to thaw. The next day, take it out and put it in a warm place. Cover it and allow it double. Timing will vary based on it being frozen originally.

  45. Loved these! Made them in my breadmaker. The spraying ice cold water on them during baking really made them nice and chewy!

  46. I made these for the first time craving a fresh bun for a sandwich and it was delicious. My crust was crunchy, but just wondering how much water are you supposed to spray while baking?

    These rolls were so good!!

    1. So glad you enjoyed them! You just want to spray them with enough water for them to be coated with water. Make sure to spray them twice halfway through the baking process too.

  47. Hello, I’d love to try this recipe but do not have a mixer. How long would I need to knead for by hand? Thanks

  48. Excellent recipe, Sabrina! The dough was flexible and a joy to knead by hand. I baked these just a tad longer than you suggested. (Probably because I opened the oven door to check more often than I should have.) They were delicious slathered with real butter; wish I could post a picture of these attractive rolls!
    Thanks for sharing your recipe. – Karl

  49. Would you let the rolls rise for the second time in a warm place? I just let them rise on my counter for 30 minutes and baked them and they are flat?

    1. Yes, in a warm draft-free location is best but falling flat could be due to other factors too. Make sure to also knead the dough long enough t =o allow the gluten mesh to develop enough. Lastly, it could be from over-proofing. Before placing them in the oven, give the dough a slight poke. If the indentation slowly comes back, the bread is just right. If it pops right back, it needs longer to sit and if it doesn’t pop back at all, it’s over-proofed. Hope all of these help for next time.

  50. Sorry folks but I read the instructions once and it was quite clear that you start with 2 cups of flour then add the balance, approx 1 1/2 cups , a quarter of a cup at a time to get desired consistency.

  51. I am planning on making these tonight I am at high altitude any suggested changes? They look delicious I hope I don’t screw this up

  52. These were awesome, divided the dough into 8 pcs for a larger roll and used them for burgers.
    Very delicious!!

  53. I made these today. Actually made 8 rolls and 2 baguettes. This made a wonderful dough. After the first 3 cups of flour I just added and added until it was not sticky. I did this with a mixer and bread hook and even then when I took it out I did knead it on a board with a little flour before going into the oiled bowl. I did not do the ice water while cooking and next time I will. Right now all my spray bottles have water and bleach in them.
    The rolls and baguettes taste wonderful and are sturdy enough to hold up in a sandwich or burger. Tomorrow I’ll make more.

  54. I used a bread machine to make the dough and they turned out perfect. I didn’t spray the rolls I just threw a bit of water on the bottom of the oven for some steam a couple of times. I got a baker’s dozen of buns perfect for hamburgers and the like. My family loved them.

  55. Yummm, just took the second attempt batch out of the oven and superb! Making a quarantine family lunch of fresh tuna fish, lettuce, tomato sandwiches on our fresh sandwich buns! I put some cornmeal on parchment paper on the pan and made 12 vs. 16 for a little bigger, so I let them rise the second time a few minutes longer and baked for the full 20 minutes, spritzing with water @ 10:00 minutes twice and 15:00 minutes one quick spray. AMAZING!

  56. Since we’re social distancing, planning to make soon. Do you punch down the dough after the first rising and before you divide into 16 balls?

        1. 375 degrees for 25-30 minutes. Make sure to cut diagonal slashes about 2 inches apart on the top of the bread. Enjoy!

  57. For the sake of all us novice bread makers, please please update the instructions around adding flour. It is not clear that the 1.5 extra cups is added 1/4 by 1/4.
    I just had to rebrand my extra flour in and the dough is feeling pretty tough. Fingers crossed. Thank you ????

    1. Do you use bread flour or does plain flour work? It’s been hard to come by bread flour these days ?

  58. After the first rise, do you punch the dough down? Also, found it very sticky and had to add flour before I could do anything eithe the dough. Thoughts,

    1. If it was still sticky, more flour would needed to be added. I didn’t punch it down either. I let the dough hook do all the work.

    2. My first attempt at making bread was a success! I made this recipe last week. I think I need to work on how to roll them into balls…is their a correct way to roll them? I was trying not to handle them too much so I gave it a really quick roll and set them down but some of my rolls looked funny looking-I wish I could post a picture to show you. They still tasted good. They went really quicky!

  59. I followed the instructions to the letter, and after the first rising all I had was very thick pancake batter. Hard to roll into a ball. Complete failure.

    1. Sounds like you (like many other commenters below) got hung up at the flour measurements part. You were supposed to start with 2c in the bowl and gradually add in the other 1.5c.

      1. Thank you, this is helpful, the recipe was not clear how to go from 2c to 3.5c in the recipe, I was confused too 🙂

      2. Hi
        The dough turned out to be very sticky. No bread mixer here just my hands.
        I added a dash More flour and still very sticky . Have left it in the warm sun to rise. Will update.

      3. To be fair, the instructions are incredibly unclear about the flour step, especially if the person making these is not an experienced baker. Might want to consider modifying the instructions.

        1. Sorry folks but I read the instructions once and it was quite clear that you start with 2 cups of flour then add the balance, approx 1 1/2 cups , a quarter of a cup at a time to get desired consistency.

          1. So, the way you wrote this would be helpful to someone new at this. But the snark really isn’t.

  60. I have made this bread a couple of times and have also had problems with extremely sticky dough. The second time I added more flour and it worked much better, but I must say either way it makes a very good bread! I do have a question though. When you say 1 tablespoon of yeast do you mean 1 packet? I measured my packet. It was less than 1 tbl so added extra. I got a fantastic rise (maybe too much) but it fell a little when brushing with butter…both times.

    1. I’m so glad you’re enjoying the recipe. I’m glad you measured and added extra, thank you for catching that. You do need 1 tablespoon of yeast. I recommend adding a pan of water to the bottom of the oven to help with them staying crispy.

  61. Just made these and they came out GREAT! I wish they were less dense more fluffy inside… can you recommend I do something different?

  62. A step was left out. The recipe doesn’t say when to add the rest of the 1 1/2 cups of flour. I made the recipe and added the remaining flour after mixing the 2 cups of flour on medium. Still don’t know how it will turn out as it is in the rising process.

    1. You’ll add it in using 1/4 cup increments until the dough starts to come together and pull away from the bowl.

  63. The dough was extremely sticky and stretchy — is it supposed to be like that? If so, it would be helpful to mention that (ideally before instructions to put the dough to rise) and give some tips on how to divide it up. If not, tips on correcting the situation would also be helpful.

  64. Since I discovered this bread recipe, I have made it every Saturday for the past month and now I don’t need to purchase any buns or rolls! Absolutely the best and always turns out perfectly!!!

    1. This was my first attempt at baking crusty buns. I followed the recipe exactly as written but instead of spritzing with water during baking, I put a 9×13 baking pan on the bottom rack 1/2 filled with water to keep buns moist. It worked beautifully. Buns were perfection! My family loves it, better than the bakery we usually get our buns from! Thank you so much for posting this recipe! It’s a keeper! 🙂

  65. I have no idea what the bread is like due to the instructions having a mystery 1.5 cups go missing in the recipe left up to interpretation

  66. Just going to make these buns and planning to use quick rise yeast. What do I do different to adjust for this change?

    1. I’ve not tested it with this recipe but quick rise yeast can be added directly into the dry ingredients. No need to mix with water.

  67. Very easy and delicious recipe. I’ve made these a couple of times and ,both times I needed about another 1/4 cup of flour. I also add some Italian seasoning to the dough and I a sprinkling of sea salt when they go into the oven. Mine were beautifully brown at 15 minutes. Highly recommended for even beginners. As a reminder, garlic kills yeast. FYI. Mahalo for the recipe.

  68. So glad I found you! :-). Can I refrigerate the dough after the first rise, and bake the next day? Many thanks!

  69. The recipe shows 3 1/2 cups of flour under ingredients, but the directions show to add 2 cups of flour in 1/4 cups increments. What happened to the other 1 1/2 cups of flour??? My dough was like liquid and could not be handled!!! This recipe should be re-written correctly! Can you tell what I missed? I ended up adding another almost two cups of flour and I still could not handle it!

    1. Step 2 states that you’ll start with 2 cups of flour when you start to combine the dough and then add the additional flour into the mixture 1/4 cup at a time until it’s all in there and combined. I hope this helps clear things up for next time.

    2. It’s hard to interpret, but you add 2 cups and start mixing and then add 1/4 cup increments until it stiffens up and pulls away from the bowl (add up to an additional 1 1/2 cups if need be) Hope this helps

    3. The part of the recipe where the flour is mentioned is very confusing. It should say adding the additional 1 1/2 cups of flour 1/4 cup at a time. Where it’s written now it seems as if you only add 2 cups of flour adding that in 1/4 cup at a time.

  70. Hello Sabrina, new to your site and love your detailed instructions and insight. I want to choose either this french roll or the regular dinner roll on your site for Christmas dinner of roast beef tenderloin. What would you say is the main difference in taste and texture on these two choices and do you have a suggestion as to which of these two (or another of your recipes) would make the better choice. Thank you.

    1. These rolls are crusty and perfect for dipping into sauces to really soak up the flavor. The dinner rolls are a softer, fluffier type of roll. Either would go great with roast beef tenderloin. Enjoy!

  71. The rolls were delicious and super easy to make. The recipe does need updated, though. It states Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour. That is a lie. 10 to bubble the yeast + 5 to mix the ingredients + 5 to knead + 60 to rise + 5 to roll + 30 to rise + 20 to bake. It is actually over two hours time. I used the 50% quick rise but still couldn’t do it under an hour. I want other to realize that these are not quick rolls, but they are yummy.

  72. I have tried making these twice now and while the dough initially pulls away from the sides, it then gets wet again when I speed up the stand mixer from 2-4 on my Kitchenaid. I’m following the timing and recipe exactly! What am I doing wrong…seems like I need to add more flour, but then it won’t rise!

    1. Hmmm that is really odd. It does sound like you need more flour. If you want to email me at contact @ dinnerthendessert .com, I would love to troubleshoot with you!

    2. It sounds as if you aren’t getting all the four in while mixing- I had to stop several times to make sure the hook was catching the flour and dough at bottom/sides

    3. I’m having the same problem as Rachel with the dough getting all sticky again after I turn it up to knead. I have ended up adding way more flour (total 5c or so!) and they are tasty, but no idea why mine need so much flour. I have tried mixing with the regular paddle and then changing to the dough hook as well as lots of scraping the bowl to make sure all the dough is incorporated.

  73. I was looking for French rolls for sandwiches. I found your blog, and I made your recipe. Absolutely delicious and easy to make. I only made two changes I had French flour and I used that and I made eight rolls instead of 16 I wanted large sandwich type rolls that we can cut in half and oh my gosh this was exactly what I was looking for thank you so much I highly recommend this recipe for anyone to try very simple

  74. I haven’t made bread or rolls in years. This is a very easy recipe with delicious results. I used the old fashioned method of hand kneading for 7 minutes. I might knead a little longer next time.

    Regardless my husband and I had eaten half of the rolls within the first two hours out of the oven.


  75. Perfect easy dinner rolls.
    However, having made this recipe several times, I now omit the second addition of salt – we all found them far too salty.
    Even without that ‘prior to baking’ added sodium, these are terrific! In fact, have a batch rising as I type.

  76. WOW!!! I am so lucky that my very first attempt at making bread was, by luck of the draw, this very recipe! I am not a good cook at all, but can follow instructions, so as I was house-bound for a few days, I figured I will try to make a loaf or rolls.

    These were absolutely fantastic. My family truly believed I bought them at our local bakery. The salt on top was the perfect addition!

    I will make these again… very soon… I am certain.

    Thank you for such an easy recipe to follow! Can’t believe I did it…

    1. Hello Sabrina
      I’m going to be making the French rolls and I just needed to know for the second rise should it be covered with the towel again?
      I’m excited to try these because they look delicious and all the comments (other than the confusion about the flour LOL) it seems to be the best recipe.
      Thanks in advance

  77. Hello,

    Thanks for the recipe, Is it possible to freeze the rolls? If so, would it be before or after baking?


    1. So happy to hear that! I can’t believe they lasted 3 days without being eaten first – that would be a record in our house haha!

    1. You continue to add it at 1/4 c increments until the dough comes together. If you look at step 2, it will give you further instructions.

      1. I also found this confusing. I only added about 2 1/2 cups total since that was when it started separating from the bowl.

        I think you need to revise the wording. Is step 2 supposed to say

        – Add oil, half salt and 2 cups of total flour
        – Add additional 1 1/2 cups slowly (1/4 cup at a time) until…

        To me the “until” part is unclear.

  78. Just made these last night, and they were delicious! I don’t like opening my oven during baking; instead of using a water bottle to spray the rolls, I put a 9 x 13“ pan halfway filled with water onto the bottom rack of the oven while it was preheating and left it in there during the baking. The rolls were perfectly crusty and chewy!

  79. Do not have a mixer with a dough hook. Can these crusty buns be made just by kneaded and if so, how long would you need to knead the dough.

    1. Yes, you can knead these by hand if you don’t have a dough hook. You’ll want to stop kneading it when it starts pulling away from whatever surface you’re kneading it on. Enjoy!

  80. Wish the salt was listed separately instead of divided. Accidentally used it all in my dough. worried it would impair the rise. Still, my dough rose well in a warmed oven . Dough much softer than I expected. Never really pulled from the sides even after adding more flour. Omitted the salt sprinkled on the tops and they weren’t too salty. Crusty and delish. I’m sad I only baked 2 and froze the rest as dough balls.

  81. These are the perfect rolls for just about anything. We enjoyed them with a big pot of soup the other night. I can’t wait to make them again.

  82. Hi Sabrina – My husband made these French dinner rolls today. He is an experienced bread maker and has made many dinner rolls also. These rolls were absolutely delicious! The best we’ve ever eaten. They were also very easy to make! Thanks for another superb recipe ??

  83. I’m no expert, but I think bread flour specifically has more gluten, which makes it stretchier for breads and pastries.