Reader Favorites

Reader Favorites
Reader Favorites

Salad Recipes

Salad Recipes
Salad Recipes

Christmas Recipes

Christmas Recipes
Christmas Recipes

French Bread Dinner Rolls

Crusty Chewy French Bread Dinner Rolls. So good and easy to make.
Oh dear French Bread Dinner Rolls how I love thee.. Hot, crusty, chewy, rolls, need I say more? 

Do not be afraid my friends on the time it takes to make these, it is well worth it to develop the flavor, and texture of the rolls. 

Crusty French Bread Dinner Rolls are a Thanksgiving staple in our house, and the perfect rolls to fill with Sloppy Joe's for Sloppy Joe Sliders. Most of the time I make these the day before, and leave them in the fridge to be popped in the oven 30 minutes before we're ready to eat. These never make it past the first 30 minutes out of the oven, they are long gone, and very dearly missed. 

Oh well, I guess I better make some more!
French-Bread-Dinner-Rolls-Water-Yeast-Honey.jpg
Mix water, yeast and honey in mixing bowl and allow to sit for 8 minutes.
French-Bread-Dinner-Rolls-Foamy.jpg
Yeast will become foamy.
French-Bread-Dinner-Rolls-Flour-Sea-Salt.jpg
Add all of the flour and sea salt.
French-Bread-Dinner-Rolls-Knead.jpg
Knead on medium speed for about 8 minutes until dough pulls away from the side of bowl and is smooth.
French-Bread-Dinner-Rolls-Rise-Butter-Bowl.jpg
Grease a large bowl with butter and add dough. Cover bowl with a moist towel or plastic wrap. Allow to rise 45 minutes.
French-Bread-Dinner-Rolls-Fold-Dough.jpg
Fold dough over onto itself on all all four sides.
French-Bread-Dinner-Rolls-Realigning-Gluten.jpg
This is realigning the gluten in the dough and developing texture and flavor.
French-Bread-Dinner-Rolls-Recover-Repeat.jpg
Re-cover and repeat this process in another 45 minutes.
French-Bread-Dinner-Rolls-Rise-Dough.jpg
Cover and allow dough to rise another 30-45 minutes until doubled in size.
French-Bread-Dinner-Rolls-Grease-Pans.jpg
Grease 2 (8"or 9") cake pans or 9x13 pan and set aside. (I find the cake pans easier to fit into the fridge.)
French-Bread-Dinner-Rolls-Divide-Dough.jpg
On a lightly floured work surface divide dough in half and divide each half into 5. For a total of 10 rolls. Shape each roll by tucking edges under until roll becomes smooth on top and round.
French-Bread-Dinner-Rolls-In-Greased-Pan.jpg
Place rolls seam side down into greased pan and cover. Place into the refrigerator for a minimum of 4 hours or up to 2 days. 
French-Bread-Dinner-Rolls-Sprinkle-Water.jpg
Preheat oven to 500 degrees and remove rolls from the refrigerator  and allow to rise while oven preheats until almost double in size. Right before placing rolls in the oven spray with water. I don't have a spray bottle for food (I keep meaning to buy one) so I have found either getting my fingertips wet and flicking the rolls with water works or getting a pastry brush wet and running my fingers over the end to flick droplets of water works well. Place in oven and cook for 10 minutes. Reduce oven temperature down to 400 and bake another 10-15 more minutes until rolls are brown on the outside and sound hollow when top is tapped. Remove from pan and cool 5 minutes.



Yield: 10 Servings
Nutrition facts: 100 calories, 1 grams fat

French Bread Dinner Rolls

Crusty soft chewy French Bread Dinner Rolls from Serena Bakes Simply From Scratch.
4.8 out of 5 based on 35 user ratings
prep time:3 HOURScook time:25 MINStotal time:3HOURS 25 MINS

INGREDIENTS:


  • 1 cup Warm Water Under 110 Degrees
  • 1 teaspoon Active Dry Yeast
  • 1/2 teaspoon Honey
  • 2 1/4 cup All-Purpose Flour
  • 1 teaspoon Sea Salt

INSTRUCTIONS


  1. Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes, until yeast becomes foamy.
  2. Add all of the flour, sea salt, and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl, and becomes smooth.
  3. Place dough into a well greased bowl, cover, and allow to rise for 45 minutes.
  4. Fold each side of dough over onto itself on all four sides in the bowl to make a square, and recover the dough.
  5. Allow to rise another 45 minutes, and repeat folding the dough. This is realigning the gluten in the rolls.
  6. Recover dough and rise 30-45 minutes until doubled in size.
  7. Grease 2 (8" or 9") round cake pans, or 9x13 pan with butter.
  8. On a lightly floured work surface divide dough in half. Divide each half into 5. For a total of 10 rolls.
  9. To shape rolls tuck edges of the roll under until rolls become smooth on top and round. Place rolls seam side down into greased pan (5 in each pan if using cake pans), and cover.
  10. Place shaped rolls into the refrigerator for a minimum of 4 hours, or up to 2 days.
  11. Preheat oven to 500 degrees and remove rolls from the refrigerator while oven preheats. Allow rolls to double in size.
  12. Right before placing rolls in the oven mist with water.
  13. Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degree and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
  14. Remove from oven, and cool 5 minutes.
Created using The Recipes Generator

Crusty soft chewy French Bread Dinner Roll recipe from Serena Bakes Simply From Scratch.

Crusty soft chewy French Bread Dinner Roll recipe from Serena Bakes Simply From Scratch.

48 comments

  1. Serena, This dinner rolls are perfect Love the crust.

    ReplyDelete
  2. Looks perfect & love the golden crust! I've just begun to make breads & enjoying every minute of it! I will definitely try this recipe of yours! Can't wait! LOL Have a lovely weekend dear friend! :)

    ReplyDelete
  3. They look delicious. Enjoy your weekend. Diane

    ReplyDelete
  4. These dinner rolls look perfect! Love fresh dinner rolls straight from the oven!

    ReplyDelete
  5. Oh, dear Serena, these look so good! Looking forward to trying your recipe :)

    ReplyDelete
  6. Looks yummy yummy... Just love it.... First time here n love ur space... When u get time, doo visit mine...

    ReplyDelete
  7. looks sooooper tempting...cant wait to giv a try now..
    Tasty Appetite

    ReplyDelete
  8. These were fantastic! Had them as my roll for Thanksgiving and all were devoured. My hubby loved them. Question? Can you freeze the dough?

    ReplyDelete
    Replies
    1. Once rolls are formed you probably could freeze the dough for later and just pull out to let defrost and rise or freeze the already baked rolls. I haven't tried it myself with this recipe but it should work. If you do happen to freeze them let me know! I am so glad the rolls turned out well they were also on our Thanksgiving table and a family favorite! Merry Christmas and Happy Holidays - Serena

      Delete
  9. Dear Serena, I am a novice bread baker and my first attempt at making your roll recipe turned out delicious. Thank you. How do I go about doubling the recipe? I've read online that while flour, salt, honey and water can be doubled one should not do so for the yeast? Would that be accurate?

    ReplyDelete
    Replies
    1. Hi Elaine, I use a much smaller amount of yeast then most roll recipes so you can safely double this recipe ingredient for ingredient without any complications. I double this recipe at all the holidays and have never had an issue. I'm so glad you enjoyed the recipe. Have a wonderful day.

      Delete
    2. Thank you, Serena. My husband loved the rolls I made from your recipe. I am trying to replicate some bread rolls we used to purchase weekly from a bakery in Utah when we used to live there. Your recipe comes closest to those rolls I think due to the three rise times and overnight spent in the fridge which gave the rolls excellent flavor. I am so happy to have found your blog! :-)

      Delete
  10. Can you make these without a mixer but by hand? I do not have a mixer with a hook.

    ReplyDelete
    Replies
    1. Hi! You can do these without a mixer just a little more arm work. It's a softer dough so it won't be too bad! Let me know if you make them!

      Delete
  11. Did anyone find you needed more flour than the recipe called for? I started out with 2-1/2 cups (misread recipe) but qiuckly had an extremely wet dough on my hands, literally. I kneaded by hand. I did not measure but I probably added another 1/2 cup of flour for a total, because of my error, of 3 cups of flour. Any comments would be helpful. I don't know how they turned out yet because I just put them in the frig.

    ReplyDelete
    Replies
    1. Hi, This dough is an extremely soft dough but shouldn't be sticky. I haven't hand kneaded the dough and I'm going to guess that could account for the extra flour needed to keep it from sticking. Please let me know how they turn out.

      Delete
    2. These rolls turned out great. I loved the way the flavor developed after leaving them in the frig almost one day. I couldn't wait any longer so I popped them in the oven. I had Swedish meatballs for dinner and used the bread to sop up all that flavorful sauce. Thank you so much for the recipe. Delicious!

      Delete
  12. Cant wait to try these, the dough looks beautiful!

    ReplyDelete
  13. Oh these look so good. I hope they don't taste sweet? Going to try them this weekend.

    ReplyDelete
    Replies
    1. Hi no these don't taste sweet at all. It has just a little honey to activate the yeast.

      Delete
  14. Could you make a bread loaf out of this recipe? Could you use a bread machine? Thanks for posting this.

    ReplyDelete
    Replies
    1. I assume you could use a bread machine to knead the dough. I don't have one so I haven't tried. The dough is fairly soft for a loaf and would do better in a baguette pan to help it stay tall otherwise it's a bit softer like chabatta bread ?sp?

      Delete
  15. I'm an experienced baker (including yeast breads), but this just didn't work for me. Dough was very sticky and soft, so they seemed to only expand horizontally and not vertically once formed. I used a stand mixer and followed the directions to a T.

    ReplyDelete
    Replies
    1. Same here. They wouldn't rise after 6 hours in the fridge .. I think it's because the tins were too cold and maybe needed much more than just until the oven heats up to double in size.

      Also serena, would it be the same if I left them rise before puting them in the refrigerator? What is the purpose of letting them in the fridge for sometime?

      Thanks I ll definitely try this recipe again.

      Delete
    2. Hi E M, The slow rise in the fridge allows the flavor to develop much like making sourdough bread. Dependent on the room temperature it can take longer to rise once removed from the fridge. If you have a warm place like the top of the fridge or an oven setting to proof the bread you can set them there for the final rise, or even close to the oven while it preheats after removing from fridge. A warm area is best but not over 120 degrees. Bread can have a lot of variables that can effect rise time. Sometimes they rise more in the fridge requiring less rise time before baking. Sometimes the fridge really slows the yeast requiring more time to rise.

      I wouldn't rise them before placing in the fridge after rising because they could fall by the time you bake them.

      Thanks,
      Serena

      Delete
  16. I have recently began to make bread and this was the easiest recipe yet!! The dough is so easy to work with and I finally didn't kill the yeast! Phew. They are in the fridge right now. These are just excellent! I did use about 3 cups of flour just because it was a little sticky...but they are great.

    ReplyDelete
  17. I just made it this morning preheat 500 bake it 10 minutes, my bread turned burnt! The kitchen smoking like crazy! Smoke alarm goes on can't stop it even vent fan was on high.never again! Just wasted of time I made the dough yesterday follow everything it's says...I'm sorry didn't work out for me.

    ReplyDelete
  18. I thought that the crust was pretty hard. I used bread flour instead of all purpose flour could that have done it?

    ReplyDelete
    Replies
    1. Yes, Bread flours higher gluten and heartier, so it would have changed the water to flour ratio.

      Delete
    2. Yes, Bread flours higher gluten and heartier, so it would have changed the water to flour ratio.

      Delete
  19. I used the instant yeast instead of dry yeast . Is it make any difference?

    ReplyDelete
    Replies
    1. Instant yeast can just be stirred into the flour, instead of the liquid and I'm not sure how it would effect the dough because I haven't tried it but it should work ok. Thanks, Serena

      Delete
  20. I made it and it seems sooo crust
    I did everything as you wrote . I don't know where is the mistake

    ReplyDelete
    Replies
    1. I'm sorry I'm not sure what you are explaining went wrong. It should be crusty.

      Delete
  21. When you put them in the refridgerator, do you cover the dough?

    ReplyDelete
    Replies
    1. Hi, yes I cover the top of the pan. Thanks, Serena

      Delete
    2. This comment has been removed by the author.

      Delete
  22. Do you have this recipe by weight? The bakers Percentage is easier and more accurate.

    ReplyDelete
  23. Just made the dough for these did one little thing different. Let u know later how this turns out..It reminds me of pizza dough

    ReplyDelete
  24. Do they need to be refrigerated, or can bake this right away?

    ReplyDelete
    Replies
    1. It's best to refrigerate them, it contributes to the chewy texture, and also the flavor develops with the slow ferment.

      Delete
  25. I am making these right now and will let you kow

    ReplyDelete
  26. Beginner baker. I used Robin hood flour(made for bread/rolls). I liked since honey is used. We are bee keepers. Proofed. I put in frig for 24 hours. I used the steam method,put a metal pan with water for steam. I baked them at 450 for 10 mins.and reduced to 400 to 10 mins. Crusty rolls should be between 202 and 210 when cooked thru. They make amazing crusty rolls

    ReplyDelete
  27. will make these this week and wondering, where did you get the bench scraper with the cut out handle.

    ReplyDelete
    Replies
    1. I really can't remember. I've had it for so long. If I remember I will let you know.

      Delete
  28. I have searched and searched to find the bench scraper you have and n=have not been able to find it anywhere... I would love to find the name or the place where you got it.
    Hoping you remember. Am making the rolls today.

    ReplyDelete
    Replies
    1. I looked on Amazon and they have several metal handle bench scrapers for under $10, that have good reviews and appear well made. I've had mine for a long time and can't remember for the life of me where I purchased it. Sorry about that, Serena

      Delete

Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.