Description

These Crusty Chewy French Bread Rolls deliver artisan-quality bread right from your own oven. Featuring a perfectly soft and airy interior with a golden, crisp crust, these rolls are ideal for dinner, sandwiches, or dipping into hearty soups. With simple ingredients and straightforward steps, this recipe helps you achieve bakery-level results at home.

Ingredients

Scale

Main Ingredients

3 1/2 cups bread flour
1 1/4 cups warm water (about 110°F/43°C)
2 1/4 teaspoons active dry yeast or instant yeast (1 packet)
1 1/2 teaspoons salt
1 teaspoon sugar (optional, to help activate yeast)

For Finishing

1 egg (beaten, for egg wash – optional)
Additional water (for creating steam in the oven)
Herbs or seeds of choice (optional, for topping variation)

Instructions

Activate Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour and salt to evenly distribute the salt throughout the flour.
Combine Ingredients: Pour the foamy yeast mixture into the flour mixture. Stir until a rough dough forms.
Knead the Dough: Knead the dough by hand on a floured surface or use a stand mixer with a dough hook attachment for about 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and set it in a warm place to rise until doubled in size, approximately 1.5 to 2 hours.
Degas and Shape: Punch down the risen dough gently to release excess air. Transfer it to a floured surface and divide it into 8-10 equal pieces. Shape each piece into a tight ball by folding the edges underneath to create surface tension.
Second Rise: Arrange the shaped rolls on a parchment-lined baking sheet, leaving space between each. Cover loosely with plastic wrap or a damp towel and let them rise for an additional 30-45 minutes until puffy.
Preheat Oven and Prepare Steam: Preheat your oven to 425°F (220°C). Place a shallow pan filled with hot water on the lower rack to create steam, which helps form a crisp crust.
Score the Rolls: Using a sharp knife or bread lame, gently score the tops of each roll with 2-3 shallow slashes to allow expansion during baking.
Apply Egg Wash or Water: For a glossy finish, lightly brush the rolls with beaten egg. Alternatively, mist or brush with water for a crunchier crust.
Bake: Bake the rolls in the preheated oven for 15-20 minutes until they turn golden brown and sound hollow when tapped on the bottom.
Cool: Remove the rolls from the oven and transfer them to a wire rack to cool slightly before serving.
Serve and Store: Enjoy the rolls warm or at room temperature. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

Notes

Use bread flour for optimal gluten development and chewy texture.
Active dry yeast requires proofing in warm water; instant yeast can be mixed directly with flour.
Adding sugar is optional but can help yeast activate faster.
Creating steam in the oven results in a crispier crust.
Egg wash adds shine, while water spray enhances crust crispiness.
Scoring the dough helps control expansion and improves appearance.
Herbs or seeds can be sprinkled on the rolls before baking for added flavor and texture.
Make sure water is not too hot to avoid killing the yeast.
Allow the dough to rise in a warm, draft-free environment for best results.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Bread / Dinner Rolls
Method: Baking
Cuisine: French / Artisan

Nutrition

Serving Size: 1 roll (approximately 60g)
Calories: 160 kcal
Sugar: 1 g
Sodium: 230 mg
Fat: 0.5 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.3 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 10 mg

Keywords: French bread rolls, artisan bread, homemade rolls, crusty bread, chewy bread, dinner rolls, French bakery style