Best French Rolls Recipes

CRUSTY FRENCH ROLLS

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.

FRENCH DIP CHEESEBURGERS ON BRIOCHE ROLLS WITH CRISPY, BUTTERY CRUSHED POTATOES

Steps:

• Gather ingredients.
• Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.
• To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving.
• Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping.
• Preheat cast-iron skillet or griddle for burgers over medium-high heat.
• Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper.
• While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.
• Split and lightly toast buns, optional.
• Drain and slice some cornichons for the buns.
• Chop parsley.
• To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley.

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

FRENCH ONION PAN ROLLS

Steps:

• Divide the bread dough into 20 portions; shape each into a ball. In a shallow bowl, combine cheese and soup mix. Place butter in another shallow bowl. , Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm.

FRENCH HOAGIE ROLLS

Steps:

• Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
• In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
• Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
• Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
• Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
• Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
• Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
• For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
• The rolls should be medium brown and more than doubled in height within 29-30 minutes.

FRENCH ROLLS

Steps:

• Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a knife, cut into 8 pieces.
• Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
• Place dough on the work surface. Cup one hand around dough, and rotate it in circles until a smooth, taut ball forms.
• Place rolls on a generously floured linen towel or a parchment-lined baking sheet. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until rolls have almost doubled anda floured finger pressed into side leaves a slight indentation, 30 to 40 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer rolls to a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake until rolls are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool on racks.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• 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 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

FRENCH BREAD / PIZZA CRUST / SANDWICH ROLLS

Steps:

• 1. Preheat oven 375° Bake Time: approximately 20 minutes. My oven cooks hot and yours may need more or less cooking time.
• 2. Combine the warm water, butter, salt, and sugar. Using water that is very warm will slowly melt the butter while combining. Sprinkle the yeast on top of your liquids mixture. (I own a Kitchen Aid and attach the dough hook and the batter guard.) Add your flour - I add all at once due to running my dough hook on low. Otherwise stir in the flour until it is a slightly sticky ball and knead. (With the Kitchen Aid run the dough hook adding flour until the batter no longer sticks to the bottom of the mixing bowl.)
• 3. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back. Butter a bowl, turning the dough to completely cover. Cover with a clean towel and let rise until doubled.
• 4. Once dough is doubled remove and place on a slightly floured board. Knead in flour to feed it one more time before baking. Roll it into a a 12x15 rectangle after working additional flour into the dough.
• 5. FRENCH BREAD: Roll up from long side and pinch the final seam together. Place seam side down on greased and cornmeal dusted baking sheet or use the Silicone Baking Mats. Cover with a clean towel or plastic wrap and let rise 45 minutes.
• 6. SANDWICH ROLLS/BAGUETTES: Cut the rolled out dough into squares appropriate to your needs. Place on a greased baking sheet, cover with plastic wrap or a clean towel and let rise 45 minutes.
• 7. CORNSTARCH GLAZE: NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake. Save any glaze leftovers. 1/2 cup cold water 1 teaspoon cornstarch In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.
• 8. When the bread is cooked, remove from oven and place the bread on a wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Makes 1 large loaf, 12 sandwich rolls, or 16 inch pizza crust.

BONNIE'S FRENCH ROLLS

Steps:

• 1. I use my Kitchen Aid bread hook to do the mixing work. You can knead by hand if you must.
• 2. Rinse out the large stainless mixing bowl with hot water and get it warm ( I use the one that fits the Kitchen Aid) add the 1 1/2 cups water, the yeast and the sugar, mix with a spoon and let stand for 10 minutes to work.
• 3. Then add 2 tablespoons of oil, and 2 cups of the flour with the 1 teaspoon of salt added to it and stir and then add that to the yeast mixture and stir again. Put the mixing bowl on the stand and add 1/2 cup of the remaining flour, a little at a time. The dough will pull away from the sides of the bowl.
• 4. Knead 8 minutes by mixer (or on floured board by hand) until the dough is smooth and elastic.
• 5. Lightly oil a large deep bowl, put the ball of dough in it and turn the oiled surface to the top. Place the dough in the oven, cover with a towel, and turn the oven light on to keep it warm. Let it rise about one hour until it has doubled in size.
• 6. If it has doubled in size, punch it down, turn out on a lightly floured board and shape into a large ball, divide that in half and divide it again. and so on until you have 16 pieces. Now if you want half sandwich rolls and half dinner rolls then make your sandwich rolls larger. You can also make a long loaf of French bread from this recipe or a braid if you wish.
• 7. Place the shaped rolls on a greased cookie sheet. I like a ball shape the best for dinner rolls, and you can make oval shape for sandwiches if desired. Let rise for about 40 minutes until double in size.
• 8. Preheat the oven to 400 degrees. Bake at 18 to 20 minutes if you make the standard 16 rolls. It may take a few minutes longer for the sandwich rolls depending on your oven. I have to tent the rolls the last five minutes or they get too brown. Cool on rack. Butter the tops to keep them nice and soft, or don't, and the bread will be crispy like French bread. When cool place in zip lock bags. Enjoy!
• 9. Cook's tip: To freshen the rolls the next day, put them in a paper bag in a pre-heated 350 degree oven for five minutes. They will be as good as fresh baked! These rolls freeze well. Defrost in the plastic bag and then freshen as stated above.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• DIRECTIONS This can easily be done in a Kitchen Aid mixer with bread hook. 1. In a large bowl, 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 doubled in volume, about 1 hour. 3. 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 degrees F (200 degrees C). 4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

FRENCH BREAD ROLLS

Steps:

• Dissolve yeast in mixer with water.
• Add melted butter, sugar, dry milk, salt and pepper.
• Whisk to incorporate.
• Add 4 cups of flour and mix with dough hook.
• Add additional flour until dough leaves the side of the bowl.
• Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
• At this point the dough can be refrigerated overnight or for 2 days.
• Bring to room temperature before shaping.
• Punch down and let rise until doubled again, about 2 hours.
• Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
• Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
• Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
• Turn off oven and let rolls sit to crisp for another 5 minutes.
• Cool at least 20 minutes.
• Store rolls in plastic bag.
• To recrisp, put into 400 oven for 5 minutes.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• Mix together warm water, yeast and sugar and let stand for about 10 minutes.
• In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
• Stir well to combine.
• Stir in remaining flour 1/2 cup at a time, beating well after each addition.
• Turn out onto a lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl and place dough in and turn to coat with oil.
• Cover with cloth and let rise in warm place until doubled, about 1 hour.
• Deflate the dough and turn out onto floured surface.
• Divide dough into 16 equal pieces and form into rounds.
• Place rolls onto lightly greased baking sheet at least 2" apart.
• Cover rolls with cloth and let rise until doubled, about 40 minutes.
• Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

GRILLED FRENCH BREAD ROLLS

Steps:

• Heat olive oil in heavy medium skillet over medium-low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic.
• Prepare barbecue (high heat). Split rolls in half horizontally. Brush cut surface with garlic oil. Sprinkle generously with pepper. Grill rolls, oiled side down, until golden brown. Serve hot or at room temperature.

FRENCH ONION PAN ROLLS

Steps:

• 1. Divide bread dough into 20 portions, shaping each into a palm-sized ball.
• 2. In a bowl, combine parmesan cheese and dry soup mix.
• 3. Roll each ball in the melted butter, then in the dry mix. Arrange in a greased 13" x 9" x 2" baking pan* (we always use an aluminum pan: do not know how glass would work).
• 4. Cover and let rise in a warm place until double in size, about 45 minutes.
• 5. Bake at 350 for 30 - 35 minutes**, or until golden brown. (we pulled ours out at 25 minutes today; so the time may vary with your oven)

FRENCH DINNER ROLLS

Steps:

• In a large bowl, mix warm water, yeast, sugar, and honey. Let stand until foamy, 5-10 minutes.
• To the yeast mixture, add olive oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
• Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Dough will be loose and sticky, but not too sticky).
• 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, about 1 hour.
• Preheat oven to 400 degrees.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) 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 again, about 40 minutes.
• Brush the tops with egg white. (Feel free to use your fingers, just don't press too hard).
• Bake 10-12 minute until golden.

NUTELLA FRENCH TOAST ROLLS WITH CINNAMON SUGAR RECIPE - (4.6/5)

Steps:

• Remove the crusts from the slices of bread. Discard the crusts. Or eat them because that Maple Streusel bread is delish. Roll each slice of bread with a rolling pin. Spread each slice of flattened bread with one teaspoon of Nutella, spreading on one side of the bread to the length of the bread. Roll the bread up tightly, sealing shut with a dab of Nutella. In a bowl, whisk the egg and milk until combined. In a shallow dish, combine the sugar and cinnamon and mix well. Heat some butter in a skillet. Dip each roll into the egg mixture until coated, then placing in the hot skillet. Lightly fry until golden brown all over, then roll in the cinnamon sugar mixture. Serve immediately.

FRENCH ONION ROLLS

Steps:

• Heat oven to 375°F.
• In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.
• Separate dough into 4 rectangles; firmly press perforations to seal.
• Cut each rectangle lengthwise into 2 strips, forming 8 strips.
• Spoon about 2 teas. onion mixture down center of each strip.
• Bring long sides of dough together over filling; firmly pinch edges to seal.
• Twist each filled dough strip; form into a ring.
• Pinch ends of strips together to seal.
• In small bowl, combine bread crumbs and 1/4 teas. chili powder.
• Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet.
• Bake for 10-15 minutes or until deep golden brown.
• Serve warm.

FRENCH ONION AND PARMESAN ROLLS

Steps:

• Melt butter in a small bowl. Pour the onion soup mix into another small bowl and crush onion pieces slightly so no large pieces remain. Add Parmesan cheese and stir well to combine. Dip each roll into butter and then into onion soup mixture. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise until doubled in size. Remove wrap and bake at 350°F 15-20 minutes. Serve warm.

FRENCH CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour. , Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice. , Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts.

BOULOU ( SWEET FRENCH TUNISIAN ROLLS)

Steps:

• In a small bowl, stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. Set aside until the yeast begins to foam, 5 to 10 minutes.
• In a medium bowl, whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
• In the bowl of a stand electric mixer fitted with a dough hook, place 41/2 cups (19.1 ounces) flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel. Mix briefly to combine. Make a well in the middle and add the yeast and egg mixtures. Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. Stop occasionally to scrape the sides of the bowl with a rubber spatula. The dough should still be slightly sticky. (The dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.).
• Transfer the dough to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. Place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
• While the dough is rising, heat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Punch down the dough and set aside for 5 minutes to rest. Divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals about 3 inches long. Place the ovals onto the lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2).
• In a small bowl, whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. Sprinkle over the remaining sesame seeds and nigella (or black sesame seeds). Cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.