These French Bread Rolls are soft, delicious and absolutely foolproof. So simple to make and turn out perfectly every time.
If you’re on the hunt for a simple and delicious roll recipe to make for Thanksgiving, then you have come to the right place today.
These French Bread Rolls are simple to make and SO delicious. Once the dough is made, you shape them right into rolls and let them rise which I love.
Soft, fluffy, tender and chewy . . .these rolls are perfection! These might very quickly become your new favorite or go-to roll recipe. They’re honestly one of my favorite dinner rolls to make and turn out perfectly every single time.
Now if you’re worried about trying a new recipe for the holidays, don’t be. I promise you can’t mess up these rolls. They are basically foolproof and will not disappoint you.
This is dough for my homemade french bread which I also love using not only for dinner rolls, but for cinnamon rolls. It’s the best dough and is super versatile. I usually get about 18-20 rolls per batch. You could certainly make them smaller in size and get more. It’s not necessary, but I do use my kitchen scale to weigh the dough balls . . . yes, I’m a little nitpicky about getting them all the same size (lol).
CAN I FREEZE THESE FRENCH BREAD ROLLS?
Yes! These French bread rolls can be frozen. Once they’re cooked, let them cool completely and then freeze them in a sealable plastic bag. Defrost at room temperature for a few hours before serving, or reheat in the oven to make them soft and warm again.
Just look how soft and fluffy these rolls are! Seriously, they are heavenly. Eat them plain, with butter, honey, jam or make a turkey sandwich with them. Anyway you eat them they’re fabulous!
Here are some other rolls you will love . . .
My Grandma’s Refrigerator Rolls
Lion House Rolls
Honey Wheat Dinner Rolls
Delicious Quick Dinner Rolls
French Bread Rolls
- Total Time: 2 hours 45 minutes
- Yield: 18 to 20 rolls 1x
Ingredients
- 4 1/2 teaspoons instant yeast
- 1/2 cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 5 tablespoons vegetable oil
- 6 cups flour
- Melted butter for tops of rolls
Instructions
- Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes.
- In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the 2 cups hot water, sugar, salt, oil and half of the flour; beat well.
- Stir in the dissolved yeast and the remaining flour, one cup at a time. Mix well. The dough should pull away from the sides of the bowl, be just slightly tacky to the touch and soft.
- Leaving spoon or dough hook in dough, let dough rest for 10 minutes. After 10 minutes, stir (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough). Allow the dough to rest another 10 minutes then stir again. Repeat one more time (for a total of 3 times of resting and stirring).
- Turn the dough onto a lightly floured board and knead once or twice.
- Divide the dough into 18 to 20 equal pieces and form the dough into round balls.
- Place the rolls on a rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart.
- Cover the rolls and let rise until puffy and doubled in size (about an hour)
- Preheat the oven to 400 degrees. Bake for 14 to 17 minutes or until golden brown.
- Remove from the oven and immediately brush with melted butter.
- Prep Time: 2 hours 30 mins
- Cook Time: 15 mins
Wow those look amazing Jodi. How is everything you post so delicious looking and tasting?! Quick question. I was looking at some reviews on those cinnamon/sugar white chocolate pretzels I want to make in a big batch fro the holidays. The reviews were on other sites, but I wanted to check them out. Many people said the white chocolate coating fell off the pretzels when they bagged them up. I am so worried about this. I bought so many pretzels and white chocolate. Does this happen to you? Any tips?
I hope everything is improving at home for your family.
Hi Teresa! Thanks for your sweet words. About the pretzels. . . yes, sometimes the small pieces of white chocolate fall off when you bag them, but it’s not the end of the world. Here are a couple tips that will help. After you’ve drizzled the white chocolate on top of the pretzels, let it sit for just a minute or two and then before it completely dries, take a fork and gently move the pretzels around on the cookie sheet. This will break up any “streams/drizzles” of chocolate that if dried completely, would break and fall off when you lift the pretzels off of the pan. Does that make sense? If not let me know and I’ll try and explain it better. Then when you’re bagging them up, just be careful as you fill the bags. Some will probably still fall off, but most of it should stay on the pretzels. Good luck! Thank you for your well wishes for my family. Unfortunately, my sister isn’t doing well at all. It’s been two weeks today since she went in the hospital. She’s still on the ventilator and she now has pneumonia on top of Covid along with all of her other health problems. We’re not sure which way this is going to turn out. All we can do is have faith and keep praying. Hope you have a great Thanksgiving! Take care.❤️
OK Jodi, I get it. I will try that trick, thank you.
I will keep praying for your sister. Sending you lots of hugs. xo