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 . . .Print
- 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
- Butter for tops of rolls
- 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 floured board and knead once or twice until lightly coated with floured.
- Divide dough into 18 to 20 equal pieces (about 2.5 to 2.6 ounces each) and form into round balls.
- Space the rolls about 1/2 to 1-inch apart in prepared pans. (I usually place 12 rolls into a greased 9×13 glass baking dish and the remaining rolls in an 8×8 greased baking dish).
- Cover lightly with a towel and let rise in a warm place until double in size (about 45 to 60 minutes)
- Bake at 400 degrees for 14 to 16 minutes until lightly browned on top.
- Remove from oven and brush with butter.
- Category: Breads