Making Crusty French Bread Dinner Rolls at home only requires four simple ingredients and a few hours.
These rolls are crunchy on the outside and chewy on the inside, just like good French bread, but in roll form.
The best thing about these dinner rolls is that you don't have to fight over who gets the end of the baguette—every roll is like the end piece.
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These rolls are perfect served with a delicious soup and a side salad or with your favorite meal where crusty bread is a must-have! This recipe pairs perfectly with my homemade minestrone soup recipe or delicious baked ziti.
The difference between these dinner rolls and a soft and fluffy tall dinner roll like sweet potato rolls is in the ingredients and how you place the rolls during the second proof time.
If you want a tall and fluffy dinner roll, give this recipe a try:
Ingredients & Substitutions
French Bread only has four ingredients and should only have four ingredients. You do not add any oil or fat to French bread dough, it is a lean dough.
If you start adding milk or eggs, or butter/oil, you are making an enriched dough and the texture is going to be different.
All Purpose Flour
I use all purpose flour in this recipe and that is what I recommend using. In France they use a type of flour for their baguettes that has a slightly lower protein level than in the American all purpose flour, but it is the closest that is easily found in every grocery store in America. Bread flour has a higher protein level than all purpose, so while you can use it, the texture of the rolls will be slightly different.
The other important thing to note when using bread flour is: you will usually need more water to adequately hydrate the dough.
Yeast
You can use active dry yeast or instant yeast in this recipe and the amounts will not change.
I use instant yeast because I can put it right in with the flour and it's easy. However, if you are using active dry yeast, you will need to proof or bloom it first.
To do this, add 1-2 Tablespoons of the warm water in the recipe and give it a stir. Let it sit for 5-10 minutes and it will start to bubble and become frothy. Once this happens, add it to the flour AFTER you add ½ of the water into the bowl. This way, it will be incorporated evenly.
I don't have any experience working with fresh yeast (also called bakers yeast), so I am unable to tell you how much to use if that is your preferred yeast to use.
Salt
Salt is a very important ingredient for flavor in bread and I like to use either kosher salt or fine grind sea salt. If all you have on hand is table salt, cut back on the amount by at least 25% because it is a finer grind.
You can omit or decrease the amount of salt you use, but the flavor of the rolls will be affected.
Water
You want to use warm water that is 104°-110°F, but no more than 120°F or it can kill the yeast. Using cold water will slow the proofing process down quite a bit. In this recipe, the water should not be substituted with any other liquid or you won't be making French Bread Dinner Rolls.
How to Make French Bread Dinner Rolls
Making any kind of bread can be broken down into four important steps. Making the dough, proofing the dough, shaping the dough, and baking the bread or rolls in this case.
Each one of these components is important, but getting the dough correct is absolutely crucial for a good outcome. If your dough is too dry or too wet, the rest of the bread-making process will fall apart.
My Approach to Making Dough
I really want to stress to you that my approach to making dough is not the same as many other people's approach. I do not spend time measuring out ingredients, although I have provided them for you to use as a guideline.
I don't use any fancy formulas to determine the hydration level of the dough (unless I'm making 100% hydration dough). I go by looks and feel. It changes from day to day because the humidity in our environment changes. Flour will absorb moisture, even though it appears dry.
Weighing out the ingredients certainly adds a precision to making bread, but I find it fussy and not necessary when making simple doughs and breads for the whole family to enjoy.
Now, if I'm trying advanced techniques and things like that, I may weigh everything, but for simple French dinner rolls, it isn't necessary.
French Bread Dough
I use my stand mixer to make this process easy, but you can do it in a large bowl with a wooden spoon or silicone spatula.
Quick Tip
The important thing to always keep in mind, no matter what kind of dough you are making, is to allow enough time for the flour to hydrate before adding more water or flour.
Dry Ingredients
In the bowl of a stand mixer or in a large mixing bowl, add the flour and instant yeast. Mix on low speed with the dough hook and add the salt. If you don't have a stand mixer, you can mix with a spoon or spatula.
*If you are using active dry yeast, proof it first with some of the warm water and then add it when you add the first addition of water to the flour.
Once the dry ingredients are added it is time to start adding the water.
Hydrating the Flour
As the first addition, add about ½-¾ of the water and mix on low speed to incorporate. If you are doing this by hand, use your spoon to mix the water into the flour as much as you can and let it sit for several minutes.
After mixing for a few minutes, the dough will start to come together, but it will be very dry. Start adding 1-2 Tablespoons of water at a time and mixing on low speed until the flour absorbs the water. You may think you have over hydrated the dough because it looks wet and sticky, but give it some time and the flour will absorb the water.
Once you have a dough ball that is together, but on the dry side (if it isn't sticking to the bottom of the mixing bowl, it is too dry), add another 1 Tablespoon of water and mix again on low to medium speed. I call this "washing the bowl."
You will see the dough ball start to pick up any extra flour from the sides of the bowl and bring the water into the dough.
The dough should feel tacky, but super wet to touch. Remove the dough from the dough hook and press it in the bottom of the bowl. Knead the dough on low medium for about 5 minutes.
If you are doing this by hand, you will have to go by feel alone. The dough should be tacky and feel soft. Knead by hand for about 15 minutes or until you have a smooth dough ball.
You can also use a bread machine to mix and knead the dough.
The dough has the right amount of hydration when it sticks to the bottom of the stand mixer bowl, but the size of the dough that sticks is about the size of a half dollar. Any more than that and your dough is a little wet and might need a few teaspoons of flour added. If the size is less, add a teaspoon of water and continue to mix.
First Proofing of Dough
The first proof is bulk proofing and you can proof all of the dough in one piece. I like to make a round ball and then proof it until it doubles in size.
The time this takes can vary depending on how warm your house is and other factors.
For this recipe I used the Ninja Combi proof function to proof the dough and it was definitely doubled in 45 minutes. It went just slightly longer than it should have, so when using any appliance with a proof function, make sure to check after 20-30 minutes and remove the dough once it has doubled in size.
If you are proofing on the counter, place the dough in a deep bowl and cover with a clean kitchen towel. I like to dampen the towel to provide just a bit of moisture. Place the bowl in warm place in your house or even in the oven with the light on.
Speeding up the proofing process does decrease the dough's flavor development, but I didn't feel it was enough to worry about in this recipe, so I used my Ninja Combi to proof it.
Shaping the Dough
Once the dough has doubled in size, remove it from the bowl and place it on a clean work surface.
Work the dough back into a nice round mound. This will deflate the dough, but it will rise again during the second proof time.
Shape the dough into a ball and divide the dough in half.
Working with ½ of the dough, shape it into a log and separate into 3 equal pieces. Repeat with the other half of the dough. Each piece of dough should be roughly 2 ounces. I don't weigh them, but you certainly can if you want all of your rolls to be uniform in size.
I place some flour over in the corner, but don't flour the work surface where I am working with the dough.
If the dough is sticking to your hands, lightly sprinkle some flour on top and around the sides of the dough.
Form the dough into a ball.
Shaping the rolls
It's important to form tension on the top of each roll which helps them hold their shape and rise when baked.
Once they are formed and have a nice smooth top, press them down into a disc so they rise both up and outward.
There are different ways to shape the the rolls for final proofing and it can be a bit hard to explain or tell from pictures, so here is a short video showing me shaping them.
Second Proofing
Once the rolls are shaped, place them on a parchment-lined tray for the second proofing.
I used the Ninja Combi pan with the crisping tray and lined the crisping tray to proof the rolls the second time.
You will also see that I added ¼ cup of water to the Combi pan under where the rack sits. This is because I'm going to use the Ninja Combi to bake the French bread rolls using Combi Crisp and this way the water is already there and I don't have to add it later. You do not need water to proof the rolls.
If you are proofing the rolls at room temperature, place them on the parchment-lined baking tray and dust the tops with flour. Then, loosely cover them with plastic wrap, or you can cover them with a lightweight and slightly damp dish towel.
Proof in the Combi oven for about 30 minutes at 95℉/35℃ or on the counter for 45-60 minutes. You want the rolls to double in size, so go by that and not time alone.
Baking the French Bread Dinner Rolls
Once the rolls have doubled in size, you are ready to bake them.
I have tested this recipe in the oven and in the Ninja Combi and I LOVE the results the Ninja Combi has given me, so that is how I'm choosing the bake them.
You can bake the rolls in a preheated 425℉/ 220℃ oven for about 20 minutes, and they turn out fine. I go over some of the differences I found in the section below, if you are curious.
Make sure the lever on the Ninja Combi is in the Combi Cook position and select Combi Crisp. Set the temperature to 375℉/190℃ and the time for 15 minutes. Press Start.
Remember I added ¼ cup of water before proofing, which is in the bottom tray. If you didn't add the water before proofing, make sure you add it now.
The Ninja Combi will start the preheat process which heats the water to create steam. This preheat time is about 5 minutes. Then the Combi will switch over to the crisping (baking) process.
Steam is still being circulated for first few minutes after it switches over to the dry cooking method (crisping) so don't open the door during this time.
15 minutes has been the perfect timing each time I've made the rolls, but if you want to make sure they are done you can use an instant read thermometer and insert it into the side of one roll. It should read at least 190℉/88℃ and they should be golden brown.
Remove the rolls and place them on a cooling rack to cool completely. While you can serve them warm, you do want to give them at least 15-20 minutes of cooling time. If you cut into them immediately, the inside could be gummy in texture.
Don't they look amazing!
Quick Tip
If baking the French rolls in the oven, you can place a cast iron pan in the bottom of your oven while the oven preheats and just as you put the rolls in to bake, add 1 cup of boiling water to the cast iron pan. This will create some steam in your oven.
Oven Baked Rolls VS Ninja Combi Rolls
I have been making bread for over 25 years and I always used my oven to bake bread. I experimented with adding steam by placing water in a hot pan in the oven just before baking, but it was too much of a hassle.
So, when the Ninja Combi came out I thought this might be my answer to making even better bread and rolls since it adds the steam easily to the baking process.
The Ninja Foodi and Ninja Speedi have similar functions, but their shape isn't conducive for making 6 rolls at once or larger loaves of bread.
When I first got the Combi, I really thought it was too small for what I wanted to do in it, but after testing things out, it ended up being my workhorse for bread making. I love it!
It's also great for so many other types of food, but it has made bread-making so easy and quicker for me.
Results
When I went to write up this recipe article and starting looking at the pictures from the video, you really don't see that much of a difference in the pictures as far as shine and browning, but they looked very different in person.
The first thing I noticed was the shine and gloss on the rolls that were baked in the Ninja Combi. It looked like I used an egg wash, but I didn't.
The oven baked ones were dull looking in comparison. They also looked a little different in shape. They rose higher, but not as wide making them look a little like balls instead of rolls.
I'm still not sure why that happened.
The inside of both rolls looked about the same, but I thought the oven baked rolls were just a bit denser.
After the video was filmed, I had my husband do a blind taste test and he actually enjoyed the oven baked rolls better.
I still think the Ninja Combi does a better job than my oven, but both sets of rolls were absolutely delicious and worth making!
Storage & Reheating Instructions
How to Store Leftover Rolls
These rolls are different from store-bought rolls and they do not have any preservatives in them. You can leave your rolls at room temperature for 1-2 days, but I do recommend placing them in a plastic bag once they have cooled completely.
If your house is humid, the rolls will absorb the moisture in the air and they will go moldy quicker.
Refrigeration
You can package the rolls in plastic bags and refrigerate them for 5-7 days, but make sure they have cooled completely before bagging them up.
Freezer
For longer storage, let them cool in the refrigerator over night and put the rolls into an airtight container.
Bread doesn't last in the freezer quite as long as some other foods, so try to use them within 1-2 months for the best quality.
Quick Tip
If you have rolls that need to be used up, turn them into homemade croutons!
How to Reheat French Bread Dinner Rolls
Oven
Place the rolls on a baking tray in the oven and heat on 375°F for 7-10 minutes. Remove and enjoy! No need to preheat the oven.
Frequently Asked Questions
Yes, absolutely. This recipe will make a small loaf of bread or you can double it for a larger loaf.
The baking time will be longer than with the French Rolls.
Technically you can cut the recipe in half and make only 3 rolls, but instead of doing that I would make the entire recipe and freeze half of the dough for another time.
You absolutely can double the recipe to make a dozen rolls. Double all the ingredients and keep the baking time the same.
Because homemade bread doesn't contain preservatives, it will only last 1-2 days at room temperature before either going stale or showing signs of mold.
The humidity in your house does play a role in how fast the rolls will go bad.
Other Delicious Bread Recipes
Whether you are a novice bread maker or have been making bread for years, these recipes will inspire you to make more bread!
French Bread Dinner Roll Recipe
Ingredients
- 1½ cups all purpose flour plus a little more for the work surface
- ¾ teaspoon instant yeast
- ¾ teaspoon fine grind sea salt or kosher salt
- ⅔ cup warm water around 105℉/40℃. You may not use all the water.
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Instructions
Making the Dough
- In the bowl of a stand mixer, combine the flour and yeast. Using the dough hook, mix the two on low speed for 30 seconds.1½ cups all purpose flour, ¾ teaspoon instant yeast
- Leave the mixer running on low and add the sat and ½ of the warm water. Mix on low speed for about 1-2 minutes or until the flour starts to absorb the water. Continue to add 1-2 Tablespoons of water at a time until the dough starts to form a ball on the dough hook. You won't use all the water at this point.¾ teaspoon fine grind sea salt or kosher salt, ⅔ cup warm water
- Mix on low speed for another 2-3 minutes, adding 1 Tablespoon of water at a time. This gives the flour time to absorb the liquid before additions so you achieve a good dough hydration. Once the dough has picked up all the loose flour from the sides of the bowl, take it off of the dough hook and place the dough in the bottom of the bowl.
- Lower the dough hook again and knead on low medium speed for a few minutes. What you are looking for is for the dough to stick to the bottom of the bowl just slightly. The size I go for is about half dollar coin size or slightly bigger than a golf ball. You can add a little more water at a time (teaspoons, not tablespoons) until that occurs. Give the dough a good 3-5 minutes before adding more water.
- Knead the dough on low medium for about 5 minutes. The dough should feel tacky, and it might stick to your fingers a bit, but it shouldn't be overly sticky.
First Proof
- Room Temperature: Form the dough into a ball and place it in a deep bowl covered with a kitchen towel and let it proof on the counter until it doubles in size. This can take anywhere from 30 minutes to 90 minutes depending on the temperature of the dough and the room. Ninja Combi (or any appliance with a proof setting): Place the dough in the bottom of the Combi pan (no oil) and slide the pan into the lower level. Close the door and set the function to proof. The temperature should be 95℉/35℃ and the time will be between 30-45 minutes. Remove the dough when it has doubled in size.
Shaping the Rolls
- Once the dough has doubled in size, form it into a ball again and cut the ball of dough in half. Separate each half into three equal sizes. They should be about 2 ounces each. You can weigh them if you want all the rolls to be the same size.
- Take each piece of dough and form into a ball and shape it so you create tension on the top of the roll. This is very hard to explain in words so if you are unsure how to do it, please watch the short video in the recipe article.
- Place each formed roll on a parchment-lined baking tray. If you use the Ninja Combi to proof and bake the rolls, place the parchment on the crisping tray that fits inside the Combi Pan. Place ¼ cup of water into the Combi pan and place the crisping tray on top.
Second Proof
- Room Temperature: Dust the tops of the rolls with a little bit of flour and cover loosely with plastic wrap or a bag to prevent them from drying out. Proof at room temperature until they double in size. This can take 30-60 minutes or even longer if your house is cold. Ninja Combi (or any appliance with a proof setting): Place the pan with the rolls into the Ninja Combi and select the proof function. Set the temperature to 95℉/35℃ and the time to 30 minutes. In my experience, the rolls will double in size in 30 minutes.
Baking the French Bread Rolls
- Oven Directions: preheat the oven to 425℉/220℃. Once preheated place the tray of rolls into the oven and bake at 425℉/220℃ for 20-22 minutes or until golden brown. The internal temperature should read 190℉/88℃ if you want to measure that with an instant-read thermometer. Ninja Combi Directions: Once the rolls have finished proofing, select the Combi crisp function and set the temperature to 375℉/190℃ and the time to 15 minutes. Press start. *if you haven't done so before, add ¼ cup of water to the bottom of the Combi pan.
- When the rolls have finished baking, remove them from the tray and allow them to cool on a cooling rack for at least 15 minutes before cutting and serving. Enjoy!
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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MaryAnn
Love these! Thanks for sharing the recipe! If I wanted to double or quadruple the recipe and freeze 1/2 or 3/4 of the dough for later, would I freeze it before or after the first rise? Or shape the rolls and freeze them before or after the second rise? Any tips on how to freeze and store them would be appreciated too. I'm just making these for the second time, they're ready to cook in the Combi in 5 minutes. I can't wait to eat them, lol.
Louise
Yes, you can freeze the rolls prior to baking. What I would do is let the dough go through it's first rise, then shape the rolls. Place them on a parchment lined tray and freeze them overnight. Once frozen, pop them into freezer bags and you can pull out as many or as few as you want to cook. Thaw and let them rise at room temperature before baking. Don't thaw them in bags because the condensation with wet the dough too much. Place them in a container deep enough to allow them to rise and loosely cover the top with a dish towel. I'm thrilled that you like them!
MaryAnn
Thank you!
Barbara Warnock
Could I double up on the flour and make a loaf in place of the rolls,thank you
Louise
You would double all of the ingredients to make a larger batch of dough. You can certainly make a loaf of French Bread using this recipe, but the cooking instructions and timing would be different. It really depends on if you are making it in the oven or a smaller type of appliance.
Carol Roberts
I just made these rolls. I don't have the Ninja thing, so I decided to make them on a pizza stone, in my air fryer toaster oven. They didn't brown much, but the crispy crust, the crumb, and the flavor were all perfect! I'll definitely make them again.
Louise
Try increasing your temperature by 25-50 degrees next time and they should brown more in your air fryer oven. I'm so glad you enjoyed them!
Jill
Would it be possible to use my foodie steam and crisp to make these. Any instructions?
Louise
Yes, you can do that, but you will only be able to make 2 or 3 at a time because of the space. I would use the crisping plate or basket lined with parchment. Same amount of liquid should be fine and the time/temp will be about the same. Check on the rolls after about 10 minutes of the 15 minute countdown and adjust time or temp as needed.
Jill
Thank you