Thursday, October 11, 2012

French Bread Dinner Rolls

Crusty chewy french bread dinner rolls. So good and easy to make.

Crusty Chewy French Bread Dinner Rolls. So good and easy to make.
Oh dear 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 and helps develop the flavor and texture of the rolls. These 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. How well I guess I better make some more!

Mix water, yeast and honey in mixing bowl and allow to sit for 8 minutes.
Yeast will become foamy.
Add all of the flour and sea salt.
Knead on medium speed for about 8 minutes until dough pulls away from the side of bowl and is smooth.
Grease a large bowl with butter and add dough. Cover bowl with a moist towel or plastic wrap. Allow to rise 45 minutes.
Fold dough over onto itself on all all four sides.
This is realigning the gluten in the dough and developing texture and flavor.
Recover and repeat this process in another 45 minutes.
Cover and allow dough to rise another 30-45 minutes until doubled in size.
Grease 2 (8"or 9") cake pans or 9x13 pan and set aside. (I find the cake pans easier to fit into the fridge.)
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.
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. 
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.

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French Bread Dinner Rolls

Recipe by Serena Bakes Simply From Scratch
Prep time: PT3H
Cook time: PT25M
Total time: PT7H25M
Yield: 10 Servings
  • 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
Cooking Directions
  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 and sea salt and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and become 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.


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

  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! :)

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

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

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

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

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

    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

  8. 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?

    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.

    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! :-)

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

    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!


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