Crusty French Bread Rolls
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16 Rolls
  • 1½ Cups Warm Water (110 degrees F/45 degrees C)
  • 1 Tablespoon Active Dry Yeast
  • 2 Tablespoons White Sugar
  • 2 Tablespoons Vegetable Oil
  • 1 Teaspoon Salt
  • 4 Cups Bread Flour
  • Cornmeal For Dusting
  1. If Using Your Bread Machine, Place All Ingredients In The Order Your Bread machine Says. Put On Dough Cycle. Then Continue On After Removing The Dough By Making It Into The Rounds.
  2. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
  3. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, ½ 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.
  4. 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).
  5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
This recipe says to bake 18-20 minutes. PLEASE start keeping an eye on your rolls by 10 minutes. The first batch I made baked perfectly in 15 minutes. The second batch baked up in about 10 minutes and started to darken. So, please keep an eye as every oven is different! Also, when you lightly grease your cookie sheets, if you desire dust them with a little cornmeal. I do because I like the taste and the little extra crunch.
Recipe by I'm At Home Baking! at