Crusty French Bread Rolls


Crusty Bread Rolls

These bread rolls are great to serve on the weekend. Warm and fluffy on the inside, crusty on the outside. Quick and easy.
Prep Time 15 minutes
Cook Time 18 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 12 Rolls


  • 375 ml Water warm about 40 degrees c
  • 12 gm Active Dried Yeast
  • 35 gm Sugar
  • 2 tbsp Vegetable oil
  • 1 tsp Salt Kosher. Use a bit less for table salt
  • 450 gm Flour Use high protein bread flour


  • To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
  • Add the oil, the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in ΒΌ cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes
  • Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes
  • Divide the dough into 12 balls, place on a greased baking sheet or tin and let rise for an additional 30 minutes
  • Heat oven to 200c
  • Before you put in the oven spray with a little water froma spray bottle and sprinkle a small amount of extra salt on the tops if desired.
  • When you put the rolls into the oven put a cup of ice into a tray on the bottom to create steam. Spritz the rolls with water from a spray bottle half way through bake to help make crusty