French Bread Rolls

French Bread Rolls


1223 people made this

Nothing smells better then fresh baked bread. Delicious French bread rolls are so easy to make and rewarding when buttered then enjoyed fresh out of the oven.


Serves: 16 

  • 1 1/2 cups (375ml) warm water (45 C)
  • 1 tablespoon dried active baking yeast
  • 2 tablespoons caster sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups (630g) bread flour

Preparation:30min  ›  Cook:20min  ›  Extra time:1hour40min rising  ›  Ready in:2hours30min 

  1. In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes.
  2. To the yeast mixture, stir in the oil, salt and nearly half of the flour. Stir in the remaining flour, a little at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface then knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces then form into round balls. Place on lightly greased baking trays at least 5cm apart. Cover the rolls with a damp cloth then let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 degrees C.
  5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.


Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.

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Reviews (6)


These are the best rolls. The crust is kind of chewy, and the inside is very soft and light, just the way I like it. Last time I made them, I made rolls with half of the dough, and froze the rest, then later used it for pizza crust. It was the best pizza crust that I have ever made. - 29 Sep 2008


easy to make and super yummy - 03 Jun 2010


Something else. These were really good! I shaped them into oval buns (like the bakery) and they were perfect for sandwiches. The only thing I changed about this recipe was the size of the rolls. Instead of making 16 which would have been too small for sandwich buns I made 8. - 29 Sep 2008

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