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+ servings

French Bread Rolls

Simple yet satisfying, these hearty French Bread Rolls make a perfect accompaniment to any meal!
Prep Time30 minutes
Cook Time20 minutes
Resting Time3 hours
Course: Dinner, Lunch, Snack
Keyword: dinner rolls, French bread, yeasted breads, yeasted dough
Servings: 12



  • 1 cup warm water (105º to 115º F)
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 teaspoons granulated sugar
  • 2 to 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • cornmeal for sprinkling

Egg Wash

  • 1 egg
  • 2 teaspoons water
  • 1 pinch kosher salt



  • Add the water to the bowl of a standing mixer. Sprinkle the yeast and sugar over the surface of the water.  Stir until combined. Let stand at room temperature until foamy, about 5 to 10 minutes.
  • Using a large wooden spoon, mix in 1 cup of the flour along with the kosher salt. Add more flour a couple of tablespoons at a time until a thick, shaggy dough that clears the sides of the bowl forms. Let the mixture rest for 20 minutes before continuing.
  • Using the mixer's dough hook, knead until the dough is smooth and slightly tacky, about 3 minutes. After kneading, if the dough still feels really sticky, knead in a bit more flour.
  • Place the dough in a lightly greased bowl. Turn once to coat the top and cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a cool area until tripled in bulk, about 1 1/2 to 2 hours. If you have time, punch down the dough and let it rise again for about an hour.


  • Line a baking sheet with parchment paper and sprinkle it with cornmeal.
  • Turn out the dough on a lightly floured surface. Divide the dough into 12 equal portions.
  • Using just enough flour to prevent sticking, shape the pieces into tight round balls. Transfer them to the prepared baking sheet, spacing them at least 2 inches apart.
  • Cover the shaped rolls loosely with lightly greased plastic wrap. Let them rise until puffy and doubled, about 30 to 40 minutes.


  • Preheat oven to 400° F.
  • Whisk together egg, water, and salt in a small bowl. Set aside.
  • Right before baking, brush the entire surface of each roll with the egg wash. Using a sharp knife or lame, make a 1/4-inch deep slash across the top of each roll.
  • Bake until the rolls turn golden brown and sound hollow when tapped, about 20 minutes. Serve immediately or transfer the the rolls to a rack to cool.