Homemade French bread rolls with a soft, fluffy interior and golden, crusty exterior. This easy small-batch recipe uses simple ingredients like flour, yeast, honey, and olive oil to create fresh bread in under 2 hours. Perfect for homemade dinner rolls, easy bread recipes, soft rolls for sandwiches, or quick homemade bread.

Ingredients

10 ounces (2¼ cups) all-purpose flour
1 teaspoon kosher salt, plus extra for topping
1 tablespoon honey
½ tablespoon olive oil, plus 1 tablespoon for brushing
6 ounces (¾ cup) warm water (100–110°F / 38–43°C)
½ teaspoon active dry yeast

Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes, or until the mixture becomes foamy.
Combine Ingredients: Add the flour, salt, and ½ tablespoon olive oil to the yeast mixture. Mix by hand or with a stand mixer using the paddle attachment until the dough begins to come together.
Knead the Dough: Switch to the dough hook on your stand mixer, or knead by hand for 8–10 minutes, until the dough is smooth, elastic, and slightly soft but not sticky. Stretch a small piece to test—it should form a thin sheet without tearing.
First Rise: Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. Press a finger into the dough—if the indentation remains, it’s ready.
Rest the Dough: Turn the dough onto a lightly floured surface and gently knead to release gas. Cover with a towel and let rest for 10–15 minutes.
Shape the Rolls: Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them 1–2 inches apart on a baking sheet. Cover and let rise for 1 hour, until doubled and pillowy.
Prepare for Baking: Preheat the oven to 400°F (200°C). Using a sharp knife, score an “X” on the top of each roll to allow steam to escape. Brush the tops with olive oil and sprinkle lightly with kosher or sea salt.
Bake: Bake for 12–15 minutes, or until golden brown and crusty. Remove from the oven and allow to cool slightly before serving.

Why You’ll Love This Recipe

These French bread rolls are soft on the inside, golden and crusty on the outside, and perfect for small batches. They are simple to make with basic pantry ingredients and ideal for fresh homemade bread anytime.

Tips

Make sure your water is warm, not hot, to activate the yeast without killing it.
Use a light hand when shaping the rolls to keep them fluffy.
For extra crust, place a small oven-safe dish of water in the oven while baking.

Variations and Substitutions

Flour: Replace up to ¼ cup of all-purpose flour with whole wheat flour for a nuttier flavor.
Sweetener: Substitute honey with maple syrup or agave nectar.
Oil: Use melted butter instead of olive oil for a richer taste.
Toppings: Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning instead of salt.

FAQs

Can I make this dough ahead of time?
Yes! Refrigerate the dough after the first rise for up to 24 hours. Bring to room temperature before shaping and baking.

Can I freeze the rolls?
Absolutely. Freeze baked rolls in an airtight container for up to 2 months. Reheat in the oven before serving.

Do I have to score the rolls?
Scoring is optional but helps steam escape and creates the classic French roll appearance.

Serving Suggestions

Serve warm with butter, jam, or olive oil for dipping.
Perfect for sandwiches, alongside soups, or with a cheese platter.
Store any leftovers in a bread box or airtight container to maintain freshness.