Need a good roll for dinner tonight?

I have always been a fan of big fluffy rolls but a few years ago I tried these french bread rolls and boy, I might like them better!  I know my husband does, they are his favorite!  They have just the right amount of “french bread chewy” texture on the outside with a yummy, soft inside.  I made them with chicken noodle soup and believe me; if you dunk these rolls in the soup broth you will think you’ve died and gone to heaven!!!

Give these a try!

I take absolutely no credit for this recipe. I originally got it HERE.  But you have to share a good thing, right?  I do let them bake a little longer than the recipe calls for, until they get nice and brown.

Then when you pull them out of the oven, for sure brush the tops with butter!  Serve them with soup or whatever you are having for dinner.  They are just as great as an after school snack for the kids. Or even dessert served with butter and jam!!

Let me know how you like them!

**UPDATE – I have thrown the ingredients into a bread maker and let it do the work of getting the dough ready.  Works great!  I added just a little less than 3 1/2 cups flour, instead of the 4 cups that the recipe calls for.  Then, when the dough cycle is complete, take the rolls out and divide them into 16 pieces and continue recipe as usual.

If you liked this recipe, you might also like THIS one.

Print Recipe

FRENCH BREAD ROLLS

Prep Time

20 minutes

Cook Time

18-20 minutes

Servings

rolls

Ingredients

• 1 1/2 cups warm wter
• 1 Tbs active dry yeast
• 2 Tbs granulated sugar
• 2 Tbs vegetable oil
• 1 tsp salt
• 3-4 cups bread flour

Prep Time 20 minutes Cook Time 18-20 minutes Servings rolls Ingredients 1 1/2 cups warm wter 1 Tbs active dry yeast 2 Tbs granulated sugar 2 Tbs vegetable oil 1 tsp salt 3-4 cups bread flour

Instructions

1. In a large bow, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. 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 double in volume, about an hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into 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 degrees F.
4. Bake for 18-20 minutes in the preheated oven or until golden brown.