Name: Crusty French Bread Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 4 cups all-purpose flour (plus extra for kneading); 1 ½ tsp salt; 1 tbsp sugar; 2 ¼ tsp active dry yeast (1 packet); 1 ½ cups warm water (about 110°F); Cornmeal (optional, for dusting)

Golden-crusted on the outside and soft and fluffy on the inside, these Crusty French Bread Rolls bring all the rustic charm of a bakery-style loaf into the comfort of my kitchen. Whether I’m serving them with soup, stuffing them for sandwiches, or simply enjoying them warm with a generous swipe of butter, these rolls never disappoint. Made from pantry staples and baked to perfection, they offer that satisfying crackle when I tear into them—just like the artisan breads I love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour (plus extra for kneading)

1 ½ tsp salt

1 tbsp sugar

2 ¼ tsp active dry yeast (1 packet)

1 ½ cups warm water (about 110°F)

Cornmeal (optional, for dusting)

Directions

I start by whisking the flour, salt, and sugar together in a large bowl.

In a separate cup, I dissolve the yeast in warm water and let it sit until it gets foamy—about 5 to 10 minutes.

Then, I pour the yeast mixture into the flour blend and stir until a shaggy dough forms.

On a floured surface, I knead the dough for 8–10 minutes until it becomes smooth and elastic.

I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm area for 1–2 hours, or until it doubles in size.

Once risen, I punch the dough down and divide it into 8–10 equal parts, shaping each into a round roll.

I place them on a parchment-lined or cornmeal-dusted baking sheet, cover them, and let them rise again for 30–45 minutes.

Meanwhile, I preheat the oven to 450°F (230°C) and place an empty metal pan on the lower rack.

Just before baking, I slash the tops of the rolls and pour a cup of hot water into the empty pan to create steam.

I bake the rolls for 20–25 minutes until they turn golden and sound hollow when tapped.

Finally, I cool them on a wire rack before serving.

Servings and timing

Servings: 10 rolls

Prep Time: 20 minutes

Cooking Time: 25 minutes

Rising Time: 1 hour 45 minutes

Total Time: 2 hours 30 minutes

Calories: 170 kcal per roll

Variations

I sometimes add a touch of olive oil to the dough for extra richness, or mix in herbs like rosemary or thyme for a flavorful twist. For a whole grain version, I substitute half of the all-purpose flour with whole wheat flour. If I want smaller dinner rolls, I divide the dough into 12 pieces instead of 8–10. I’ve also tried topping the rolls with sesame seeds or poppy seeds before baking for a bakery-style finish.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To reheat, I warm them in a 350°F oven for 5–10 minutes straight from the freezer, or just a couple of minutes if thawed. The crust refreshes beautifully with a quick toast in the oven.

FAQs

How do I get a crusty top on my bread rolls?

The secret is steam. I create steam by pouring hot water into a pan in the oven as the rolls bake. This helps form that beautiful crust.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast in equal amounts. I skip the proofing step and mix it directly with the dry ingredients.

Why didn’t my rolls rise properly?

This could be due to inactive yeast, cold water, or a cold environment. I make sure the water is around 110°F and the rising spot is warm and draft-free.

Can I make the dough ahead of time?

Yes, I sometimes let the dough rise slowly in the fridge overnight after kneading. The next day, I shape and rise the rolls before baking.

What’s the best flour to use for crusty rolls?

All-purpose flour works well, but I occasionally use bread flour for a chewier texture and better structure.

Conclusion

These crusty French bread rolls bring the magic of bakery-style bread right into my kitchen. With their golden crust and soft, airy crumb, they’re incredibly versatile and always a hit. Whether I’m serving them alongside soup or turning them into mini sandwiches, they never disappoint—and making them from scratch is always worth it.

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