French Dinner Rolls (Crispy Bread Buns)

Crackly crust, tender French crumb, easy mix-and-bake in ~90 minutes

Steam-baked minis with blistered, golden crust and a light, pull-apart interior that stays crisp and re-crisps in minutes.

Why You’ll Love It

• True French texture: Thin, shattery crust + airy crumb—exactly what people want from French Dinner Rolls and a Crispy Rolls Recipe.
• Weeknight-easy: One bowl, short rest, and a hot-oven steam hack deliver Easy Bread Buns fast.
• Versatile: Shape as minis for a Soup Rolls Recipe, or larger buns for sandwiches and sliders.
• Beginner-proof: Clear cues, gram weights, and internal temp targets for consistent Bread Roll Recipes Homemade.
• Make-ahead friendly: Cold rise for deeper flavor or freeze baked rolls for Home Made Dinner Rolls Recipes on demand.

Ingredients (notes only)

Lean French Dough (crisp crust)

• Bread flour (strong gluten = taller “oven spring”)
• Warm water (65–70% hydration keeps crumb light)
• Instant yeast (or active dry, bloomed)
• Fine sea salt (structure + flavor)
• Pinch of sugar (browning boost)
• Olive oil (1 Tbsp for tenderness without losing crispness; optional)

Finish

• Rice flour or cornmeal for dusting, spray bottle of water, and a hot steam pan

Step-by-Step Instructions

1. Mix (5 min): In a large bowl, whisk 325–340 g warm water (95–105°F), 1 Tbsp sugar, and 2 tsp instant yeast (or bloom active dry 5–10 min). Add 500 g bread flour and 10 g (1¾ tsp) fine salt. Mix to a shaggy dough; add 1 Tbsp olive oil if using.
2. Knead (6–8 min): Stand mixer on medium-low (or hand-knead 8–10 min) until smooth and slightly tacky. Aim for a soft dough that clears the bowl sides.
3. First rise (30–40 min): Cover and rest warm until puffy and ~doubled.
4. Preheat for steam: Place a sheet pan or cast-iron skillet on the lowest rack. Put a baking steel/stone (or another sheet pan) on the middle rack. Heat oven to 475°F (245°C) for 25 minutes.
5. Shape (10 min): Turn dough onto a light-floured surface. Divide into 12 pieces (~70–75 g each). Cup and drag to create tight balls. Place on parchment dusted with rice flour/cornmeal, spacing 2 inches.
6. Proof (20–30 min): Cover loosely. Rolls should look slightly puffy and spring back slowly when tapped.
7. Score & steam-bake (18–22 min): Slash each roll (⅓” deep). Slide parchment onto the preheated steel/stone. Carefully pour 1 cup hot water into the lower steam pan and close the door. Bake 12 minutes with steam, then vent (remove pan) and bake 6–10 minutes more until deep golden and 200–205°F internal.
8. Cool & serve: Cool 10–15 minutes on a rack for the crust to set. For extra sheen, mist lightly with water right out of the oven (optional).

Pro Tips

• Steam = crisp: Preheating a sacrificial pan for water creates bakery-level steam and blisters.
• Don’t over-flour: Slight tackiness bakes lighter; too much flour makes tight, “bready” buns.
• Score with confidence: A quick, shallow slash helps expansion and that classic French look.
• Re-crisp later: 400°F for 5–7 minutes revives day-old crust to just-baked snap.

Variations

• Classic French Dinner Rolls: Bake as written for the clean, lean French profile.
• Homemade Savory Rolls: Brush hot rolls with garlic-parsley olive oil.
• Seeded “Roll of Bread”: After shaping, brush with water and dip tops in sesame or poppy seeds.
• Soft Dinner Rolls (less crispy): Swap 60 g of water for 60 g whole milk and add 1 Tbsp butter.

How to Serve

• Dunk into cozy Slow Cooker Turkey Soup for peak Soup Rolls Recipe vibes
• Pair with Leftover-friendly Turkey Wild Rice Soup
• Holiday plate with Smoked Turkey and pan gravy
• Weeknight sliders with Garlic Butter Turkey Tenderloin

Make Ahead & Storage

• Cold rise for flavor: After step 2, refrigerate dough 8–24 hours; continue from step 3.
• Freeze baked: Cool completely; freeze up to 2 months. Reheat 375–400°F 8–10 min to re-crisp.
• Day-2 crust: Re-crisp at 400°F 5–7 min or toaster-oven 3–4 min.

FAQs

Bread flour vs all-purpose?
Bread flour lifts higher and crisps better; AP works with slightly chewier crumb.

Why isn’t my crust crispy?
Usually insufficient heat/steam or rolls cooled on the pan. Use a hot steel/stone, steam pan, and cool on a rack.

Can I use active dry yeast?
Yes—bloom 2¼ tsp in warm water with sugar 5–10 min until foamy.

What internal temp for rolls?
Lean rolls finish at 200–205°F; the bottoms should sound hollow when tapped.

Simple Nutrition Table (estimate, per roll, 12 rolls)

145 kcal | 28 g carbs | 5 g protein | 1.5 g fat | sodium varies
Estimates only; toppings/finishes change values.