Crusty French Bread Rolls (Printable Version)

Golden and crispy outside, tender inside French rolls perfect for any meal.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1 1/4 cups lukewarm water
03 - 2 teaspoons active dry yeast
04 - 1 1/2 teaspoons salt
05 - 1 teaspoon sugar

→ Topping

06 - 1 tablespoon flour for dusting

# How to Make It:

01 - In a large mixing bowl, combine lukewarm water, sugar, and yeast. Allow the mixture to sit for 5-10 minutes until foamy and activated.
02 - Add bread flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth, elastic, and passes the windowpane test.
03 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1 hour or until doubled in bulk.
04 - Punch down the risen dough to release air. Divide into 8 equal portions and shape each piece into a smooth, tight ball or oval roll, tucking the edges underneath.
05 - Arrange rolls on a parchment-lined baking sheet, leaving space between each. Cover with a kitchen towel and let rise for 30-40 minutes until puffy and slightly expanded.
06 - Preheat oven to 450°F. Place a metal tray filled with hot water on the bottom rack to generate steam for a crispy, professional-style crust.
07 - Lightly dust the tops of each roll with flour. Using a sharp knife or lame, make a shallow slash across the center of each roll. Bake for 20-25 minutes until deep golden brown and the crust sounds hollow when tapped.
08 - Transfer rolls to a wire cooling rack and let cool completely before slicing or serving to ensure the interior structure sets properly.

# Expert Tips:

01 -
  • The steam trick creates that professional bakery crackle you usually have to pay for
  • These rolls transform ordinary soup night into something that feels like a special occasion
02 -
  • The water tray in the oven is not optional, it is what creates the professional crust
  • Let these cool for at least fifteen minutes before cutting, otherwise the steam escapes and they become dense
03 -
  • Use an instant read thermometer, your bread is done at 200°F internally
  • If your oven runs hot, check at eighteen minutes to prevent burning

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