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These pop, no-fail French bread rolls are light, fluffy and delicious! They are and then easy to brand; perfect for staff of life-making beginners and experts alike!

If you want one of the easiest, foolproof, near delicious curl recipes around, this is it.

This French breadstuff roll recipe has been around a loooooong time, and after 10+ years, information technology is yet the roll recipe I probably make the most (that'due south saying a lot, because I have a lot of favorite curl recipes).

A Very Forgiving Dough

The dough for these French breadstuff rolls is straightforward and very forgiving. I normally use my Bosch stand mixer, simply many of you make this dough in a KitchenAid mixer and others make information technology by hand.

Dough ingredients:

• warm water
• yeast (instant or active dry yeast)
• sugar
• oil
• salt
• flour (all-purpose or bread flour)

Mix all the ingredients together until the dough forms a soft, slightly pasty ball of dough that clears the sides of the basin and doesn't exit a lot of sticky rest on your fingers.

How to Brand Yeast Dough at Home

Stop stressing about adding the exact amount of flour called for in a recipe! Many, many factors determine how much flour is needed (elevation, humidity, how we each mensurate flour, etc.)

Judge the dough based on how it feels and how it looks. If you lot need to add a bit more than flour, that'south ok!

For this recipe, catch a piece of dough subsequently the flour has been added. Initially, information technology might leave a footling glutinous residue on your fingers.

Try rolling information technology into a ball without any oil or cooking spray on your hands. If it tin can form a ball shape without sticking to your hands in a shaggy, horror-movie mess, you are skilful to get. If not, add a flake more flour (a couple tablespoons), mix and try again.

Adding too much flour can spell death to light and fluffy homemade breadstuff or rolls.

Let it Rising

I'm lazy and allow the dough ascent correct in the mixing bowl. Information technology is a pretty quick-rising dough.

Once it has doubled in size, it's ready to get shaped into rolls.

Shape the Rolls

Cut the dough into 12 equal pieces. I ordinarily weigh each piece to make sure they are uniform. Each dough piece usually weighs correct around two.half dozen to 2.seven ounces.

Cup your hand and roll the dough into a smooth brawl (go on the pinky side of your paw against the counter while yous roll). Pinch the bottom to seal, if needed.

Place the rolls in a greased 9X13-inch pan.

For a double batch (I almost always double the batch), I like to place and bake the rolls on a half canvas pan (24 rolls fit perfectly).

Bake the rolls until golden and and then brush the tops with butter.

The Perfect Roll for Sandwiches or Subs

Over the years, these French bread rolls accept become more than than a dinner roll.

These French bread rolls have become my go-to for whatever recipe that needs a wonderful all-purpose coil or bun.

Whole Wheat Version

I also posted a 100% whole wheat version of these French staff of life rolls with a few small but important notes/changes, and then if whole wheat is more than your jam, check that out (although y'all can definitely add whole wheat flour to the recipe beneath as I've done many a time throughout the years).

Freezer Friendly

There is not an easier, more perfect ringlet recipe out there!

These French breadstuff rolls come together fast, and honestly, I haven't met a unmarried person who wouldn't fight to the death for one of these fluffy, heavenly rolls.

I ever, always at least double (most ofttimes triple) the French bread rolls batch, because the baked and cooled rolls freeze amazingly well!

Pace by Step French Bread Rolls

*Affiliate links included below for products I've purchased from Amazon; experience free to shop around for the best cost!*

• -I similar to weigh out the dough for this recipe and others; this is the dear kitchen scale that I have
• -Hither is the large 8-quart container I use for letting the dough rise (comes in many different sizes; as well carried in stores like Standard Eating house Supply, if you have one local); smaller 4-quart version here (keep in mind you have to buy the lids separately)
• –Silicone pastry brush for slathering on the butter
• -My favorite OXO bench pocketknife for portioning out the dough

A quick notation about mixers: I have a Bosch Universal and use it for 99% of the bread recipes I make. Here is a side-past-side (unsponsored) review I did betwixt a Bosch stand mixer and a KitchenAid stand mixer.

French Bread Rolls

Yield: 12 rolls

Prep Time: 2 hrs 25 mins

Melt Fourth dimension: 20 mins

Total Fourth dimension: 2 hrs 45 mins

4.74 stars (1086 ratings)

• 1 ½ cups warm water
• ane tablespoon instant or agile dry yeast (run across note)
• 2 tablespoons granulated sugar or honey
• 2 tablespoons canola oil, vegetable oil or other neutral-flavored oil (olive oil volition work, too)
• i teaspoon common salt
• three ½ to 4 cups (497 to 569 thou) all-purpose or bread flour, more or less (see note)

• In the bowl of a stand mixer fitted with the dough hook or in a large bowl by manus, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour.

• Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 4-5 minutes in a stand up mixer (seven-ix minutes past mitt).

• The dough should be soft and smooth but however slightly tacky to the touch. Later on a few minutes of kneading, terminate the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a footling bit of sticky rest on your fingers, but if y'all can roll information technology into a small brawl without it sticking all over to your hands, it is good to get. If not, gradually add a bit more flour equally needed.

• Place the dough in a lightly greased bowl and encompass. Let the dough rise until doubled, ane-ii hours.

• Lightly punch downwards the dough and turn it out onto a lightly greased countertop.

• Divide the dough into 12 equal pieces (most ii.75 ounces each, more or less), and grade the dough into round balls (video tutorial here right at minute marker 2:20).

• Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about ane/2- to ane-inch apart.

• Comprehend the rolls with lightly greased plastic wrap taking care non to pivot the plastic wrap nether the baking sheet or else the rolls volition flatten while ascension. Let the plastic wrap gently hang over the sides of the pan to fully encompass the rolls just non printing them down.

• Let the rolls rise until very puffy and doubled, near 45 minutes to 1 hour.

• Preheat the oven to 400 degrees. Bake for xv-17 minutes until lightly browned and cooked through.

• Immediately out of the oven, brush with butter.

Yeast: when I originally posted this recipe over ten years ago, it was necessary to dissolve active dry out yeast in water earlier using. That isn't the example anymore (as active dry out yeast has been reformulated into smaller particle sizes). I've edited the recipe to reflect this. I use 1 tablespoon of yeast since I buy it in larger majority packages, but if yous are using packets of yeast (the packets include 2 1/4 teaspoons), you lot tin employ one packet for this recipe. The dough might take a bit longer to rising if using the packet vs one full tablespoon.

Tips : every bit with all yeast doughs, make sure not to over (or under) flour the dough! I've given tips in the recipe (and hither's a uncomplicated tutorial on yeast ). The step-by-pace pictures below the recipe are also a bang-up visual.

Tutorial : to get those perfectly shaped round balls of dough, here'southward a little video tutorial  (minute marker 2:xx).

Whole Wheat Version : if you lot are looking for a whole wheat version of these rolls, hither's the perfect fluffy whole wheat french bread curlicue recipe . You can also sub part of the all-purpose flour in the recipe beneath with whole wheat flour, if desired.

Freezable Option:  I near always brand a double or triple batch of these rolls. Once they are broiled and cooled, I identify them in a attachment-lock freezer bag and put them in the freezer. I either have them out a few hours earlier I need them or I take them out frozen and microwave them for almost 2-three minutes on seventy% power.

Serving: 1 roll , Calories: 140 kcal , Carbohydrates: 29 g , Poly peptide: v g , Fat: 1 g , Saturated Fat: 1 g , Sodium: 197 mg , Fiber: 2 g , Carbohydrate: 1 g

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Recipe Source: Mel's Kitchen Cafe
Recipe originally published 12/2007; updated with new pictures, step-by-step tutorial, and recipe notes.

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