French Roll Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in granulated sugar until dissolved, then sprinkle active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt; whisk briefly to distribute the salt evenly.

Combine and knead

When the yeast is foamy, add it and the unsalted butter to the flour. Mix on low speed (or stir with a wooden spoon) until a rough shaggy dough forms. Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes.

Adjust hydration if needed

If the dough feels too dry and cracks, add water 1 tablespoon at a time (not listed separately) until it becomes cohesive; if too sticky, add flour 1 tablespoon at a time (not listed separately) until manageable. Target a soft, slightly tacky dough.

First rise

Lightly oil a clean bowl with the vegetable oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.25 hours.

Preheat oven and prepare steam

About 30 minutes before baking, place a shallow metal pan or cast-iron skillet on the bottom rack of the oven. Preheat the oven to 450°F (230°C). Place a baking stone or heavy baking sheet on the middle rack if available.

Divide and pre-shape

Turn the risen dough out onto a lightly floured surface (use the extra flour for dusting). Gently press to deflate and divide into 8 equal pieces (about 85–95 g each). Cup each piece and rest, covered lightly with a towel, for 10–15 minutes to relax the gluten.

Final shaping — classic French roll

Take one rested piece and flatten slightly into an oval. Fold the top third toward the center, then fold the bottom third up over that, pressing seam firmly to seal. Roll gently forward under the palms to form a tight cylinder about 6–7 inches long with tapered ends. Place seam-side down on a parchment-lined or lightly floured baking sheet. Repeat with remaining pieces, leaving 1.5–2 inches between rolls for expansion.

Second rise

Cover the shaped rolls loosely with lightly oiled plastic wrap or a damp towel and let them rise until puffy but not fully doubled, about 30–40 minutes at room temperature.

Score

Just before baking, use a sharp serrated knife or lame to make 2–3 shallow diagonal slashes across each roll (about 1/4 inch deep). This will allow controlled expansion and produce the classic French-roll look.

Bake with steam

Slide the baking sheet with rolls into the oven onto the preheated stone or middle rack. Immediately pour 1 cup of hot water into the preheated pan on the bottom rack to create steam, then quickly close the oven door. Bake at 450°F (230°C) for 8 minutes, then reduce the temperature to 425°F (220°C) and bake for an additional 8–10 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.

Cool

Remove the rolls from the oven and transfer them to a wire rack. Let cool at least 15 minutes before serving so the crumb sets and the interior finishes cooking.