French bread rolls are soft on the inside, crusty on the outside and easy to make with a simple yeast bread dough. Perfect for beginners or experts, they pair well with any dinner!
In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
In a stand mixer fitted with the dough attachment or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or mix by hand. Knead 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. Add more flour as needed.
Rub the olive oil around the dough ball, cover the bowl with a towel and let rest at least 30 minutes. If you have time, let rise up to 1 hour, or until doubled in size. Butter a 9x13-inch baking dish and set aside.
Punch the dough down. Turn the dough onto a floured surface and divide it in half. Divide in half again and cut into 3 to 4 pieces. If you want a little larger rolls start with 12. For smaller rolls you can make 16. Roll each section into a ball. Place in baking dish.
Make a diagonal cut across the top of each roll with a sharp bread knife or lame. Cover lightly with a towel. Set in a warm spot and let rise 45 minutes, or until rolls have doubled in size.
Preheat the oven to 400°F. Bake 15 minutes, or until the tops are golden brown.
Brush the top with melted butter, if desired. Slice and serve while warm.
Notes
Shiny tops: I prefer a soft crust, but for a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking the rolls. You can also add a few ice cubes into the oven to help trap the steam and add a few minutes onto the cooking time.Storing: These rolls store best in a brown paper bag on the counter. Freezer instructions: Allow to cool and then place in a large zip-top bag to freeze. Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 250°F for a few minutes.