French Bread Rolls Recipe

Water: Used to activate the yeast and form the dough.

White sugar: Feeds the yeast and adds a slight sweetness to the rolls.

Active dry yeast: Helps the dough rise and gives the rolls their fluffy texture.

Vegetable oil: Adds moisture and richness to the dough.

Salt: Enhances the flavor of the rolls.

All-purpose flour: The main structure of the dough, providing the necessary gluten for a good rise.

When proofing the yeast, ensure the water is warm but not hot, ideally between 105-110 degrees Fahrenheit. Too hot, and it can kill the yeast; too cold, and it won't activate properly.

• warm water - Substitute with warm milk: Warm milk can help create a softer crumb and richer flavor in the rolls.

• white sugar - Substitute with honey: Honey adds a subtle sweetness and can help keep the rolls moist.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and may reduce rising time.

• vegetable oil - Substitute with olive oil: Olive oil adds a slightly fruity flavor and can make the rolls more tender.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture and better structure in the rolls.

• To keep your French bread rolls fresh, store them in an airtight container at room temperature. They should stay soft and delicious for up to 2 days.
• For longer storage, place the rolls in a resealable plastic bag and store them in the refrigerator. This will keep them fresh for up to a week.
• If you want to freeze the rolls, let them cool completely after baking. Then, wrap each roll individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped rolls in a large, resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• When you're ready to enjoy the rolls, remove the desired number from the freezer. Let them thaw at room temperature for a few hours or overnight in the refrigerator.
• To refresh the rolls, preheat your oven to 350 degrees f (175 degrees c). Place the thawed rolls on a baking sheet and bake for about 5-10 minutes, or until they are warm and slightly crispy on the outside.
• For an extra touch, brush the tops of the rolls with a little olive oil or melted butter before reheating. This will give them a lovely golden sheen and enhance their flavor.
• If you prefer a softer texture, you can microwave the thawed rolls for about 20-30 seconds. Be sure to cover them with a damp paper towel to keep them from drying out.
• Enjoy your French bread rolls with your favorite soups, salads, or as a side to any main course.

• Preheat your oven to 350°F (175°C). Wrap the French bread rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through and have a slightly crispy exterior.

• For a quicker method, use a microwave. Place the rolls on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the bread chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the rolls in the basket and heat for 3-5 minutes. This method will give you a nice, crisp exterior while keeping the inside soft.

• For a stovetop method, use a skillet. Heat the skillet over medium heat and add a small amount of butter or olive oil. Place the rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, until they are warmed through and slightly crispy.

• If you prefer a steam method, place a steaming basket over a pot of simmering water. Arrange the rolls in the basket, cover, and steam for about 5 minutes. This method will keep the rolls soft and moist.

• Large bowl: Used to dissolve the sugar in warm water and stir in the yeast. It also serves as the container for the dough to rise.

• Measuring cups: Essential for accurately measuring the warm water and flour.

• Measuring spoons: Used to measure the sugar, yeast, vegetable oil, and salt.

• Wooden spoon: Handy for mixing the salt and oil into the yeast mixture and incorporating the flour.

• Clean cloth: Used to cover the bowl while the dough rises.

• Baking sheet: Greased and used to place the divided rolls on for the final rise and baking.

• Oven: Preheated to 400 degrees F (200 degrees C) for baking the rolls.

• Cooling rack: Allows the baked rolls to cool evenly after they come out of the oven.

• Pastry brush: Optional, but useful for brushing the tops of the rolls with melted butter or egg wash before baking for a golden finish.

• Dough scraper: Helps in kneading and dividing the dough into equal portions.

• Rolling pin: Optional, but can be used to flatten the dough slightly before shaping into rolls.

• Kitchen scale: Optional, but useful for ensuring each roll is of equal weight for even baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during preparation.

Use a stand mixer: A stand mixer can knead the dough more efficiently, reducing manual effort and time.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Double the batch: Make a double batch of rolls and freeze half for later use, saving time on future baking.