Name: Crusty Chewy French Bread Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 3 1/4 cups all-purpose flour; 1 1/2 tsp salt; 2 tsp sugar; 2 1/4 tsp active dry yeast; 1 1/4 cups warm water (110°F/45°C); 2 tbsp olive oil (optional for added richness); 1 tbsp cornmeal (optional for dusting)

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Introduction

These crusty chewy French bread rolls offer the perfect balance of a crunchy exterior and a soft, flavorful interior. Ideal for sandwiches or as a dinner side, they bring bakery freshness right to your home kitchen.

The image shows a close-up of seven soft, freshly baked bread rolls arranged tightly in a white tray. Each roll has a golden-brown top with a light dusting of white flour, and the sides are a smooth, pale cream color with a soft texture. The tops are slightly shiny, suggesting a light glaze or butter coating. The rolls seem fluffy and pillowy, resting closely together with some touching. The surface beneath the tray has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups all-purpose flour
1 1/2 tsp salt
2 tsp sugar
2 1/4 tsp active dry yeast
1 1/4 cups warm water (110°F/45°C)
2 tbsp olive oil (optional for added richness)
1 tbsp cornmeal (optional for dusting)

Instructions

Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir until dissolved and let it sit for about 5 minutes, or until frothy.
Step 2: Add the flour and salt to the yeast mixture, stirring until a dough forms. Knead the dough for 8-10 minutes by hand or with a stand mixer fitted with a dough hook, until it is smooth and elastic.
Step 3: Grease a clean bowl with a little olive oil, place the dough in the bowl, and cover with a damp cloth. Let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
Step 4: Preheat the oven to 375°F (190°C).
Step 5: Punch down the dough to release any air bubbles, then divide it into 8-10 equal portions. Shape each portion into a ball and place them on a greased or parchment-lined baking sheet, spacing them slightly apart.
Step 6: Optional: Dust the tops of the rolls with cornmeal for extra texture.
Step 7: Cover the rolls with a clean cloth and let them rise for another 30 minutes.
Step 8: Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Step 9: Remove from the oven and let the rolls cool slightly before serving.

Tips & Variations

For a richer flavor, add olive oil to the dough and brush some on top before baking.
If you prefer softer rolls, brush melted butter on the rolls immediately after baking.
For an herby twist, sprinkle dried herbs like rosemary or thyme on the rolls before the second rise.
Use bread flour instead of all-purpose flour for a chewier texture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To refresh, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes. For longer storage, freeze the rolls wrapped tightly for up to 3 months and thaw at room temperature before reheating.

How to Serve

Seven soft, round bread rolls with a golden-brown top and light dusting of flour sit closely on a baking tray. The sides of the rolls are pale and smooth, showing a fluffy texture. The background features a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons and mix it directly with the dry ingredients, skipping the proofing step with warm water.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. If you gently press a finger into it, the indentation should slowly fill back in.