French Bread Rolls

Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.


16 servings


1 1/2 cups warm water (110°F to 115°F/43°C to 46°C)
1 tablespoon active dry yeast
2 tablespoons granulated (white) sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour


In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400°F (204°C).

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Estimated Time

Preparation Time: 20 minutes
Rising Time: 1 hour 40 minutes
Bake time: 20 minutes

Nutritional Information

Amount Per Serving: Calories: 147; Total Fat: 2.3 g; Cholesterol: 0 mg; Sodium: 147 mg; Total Carbs: 26.7 g (Dietary Fiber: 1 g); Protein: 4.4 g

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