I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.

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  • Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.

  • Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.

  • Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.

  • Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.

  • Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.

  • With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.

  • Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

Cook's Note:

19 ounces of bread flour equals about 4 1/4 cups.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

328 calories; 1.5 g total fat; 0 mg cholesterol; 444 mg sodium. 65.6 g carbohydrates; 11.2 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/01/2018
PLEASE READ PRIOR TO MAKING: These rolls are better than the store bought kind and quite easy to make. I’ve made this recipe several times now, making adjustments along the way. I would agree with the former reviews that step 8 needs to be altered to 20 minutes total with the turn 10 minutes in and a re-spritz of the water. When I did not alter it the two times previous, the crust was too hard for my taste, but never did they burn with the additional time. Please do not listen to the one review that says it will bake in 6 minutes total- it’ll be raw and inedible.As for why this calls for ounces (which other reviews question) rather than cups is quite simple- it creates a more accurate bake. Chef John did a solid by adding the approximate amount in cups in the Cook’s footnotes, right under the instructions and in plain site. Also, if the dough is too sticky initially, then the instructions clearly state to add additional flour as needed. Furthermore, it says very sharp knife for a reason; it will deflate if you don’t use one. That said, it doesn’t affect taste just the presentation. If you run into any other problems, watching the video provided is quite beneficial. Read More
(36)

Most helpful critical review

Rating: 2 stars
12/30/2017
This was quite possibly the worst written recipe for directions I have ever encountered. First, we had to figure out what 19 ounces of flour was. Who uses ounces when it should be written in cups? Especially when 19 ounces only amounts to about 2.37 cups. In the end I added about 3 and 1/2 cups of flour. So that was totally off. The directions for how long the bread was to bake was also way off. My first batch was burnt. My second batch I put in for 10 then I spritzed them and then put them in for another ten. So if you have a good oven do not put them in for 20 minutes, spritz and then 10, or they will burn. I am not sure if it was the spritzing or the pan of water but these also turned out far too crunchy and chewy. Won't do this one again. Read More
(5)
70 Ratings
  • 5 star values: 41
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
01/01/2018
PLEASE READ PRIOR TO MAKING: These rolls are better than the store bought kind and quite easy to make. I’ve made this recipe several times now, making adjustments along the way. I would agree with the former reviews that step 8 needs to be altered to 20 minutes total with the turn 10 minutes in and a re-spritz of the water. When I did not alter it the two times previous, the crust was too hard for my taste, but never did they burn with the additional time. Please do not listen to the one review that says it will bake in 6 minutes total- it’ll be raw and inedible.As for why this calls for ounces (which other reviews question) rather than cups is quite simple- it creates a more accurate bake. Chef John did a solid by adding the approximate amount in cups in the Cook’s footnotes, right under the instructions and in plain site. Also, if the dough is too sticky initially, then the instructions clearly state to add additional flour as needed. Furthermore, it says very sharp knife for a reason; it will deflate if you don’t use one. That said, it doesn’t affect taste just the presentation. If you run into any other problems, watching the video provided is quite beneficial. Read More
(36)
Rating: 4 stars
01/01/2018
PLEASE READ PRIOR TO MAKING: These rolls are better than the store bought kind and quite easy to make. I’ve made this recipe several times now, making adjustments along the way. I would agree with the former reviews that step 8 needs to be altered to 20 minutes total with the turn 10 minutes in and a re-spritz of the water. When I did not alter it the two times previous, the crust was too hard for my taste, but never did they burn with the additional time. Please do not listen to the one review that says it will bake in 6 minutes total- it’ll be raw and inedible.As for why this calls for ounces (which other reviews question) rather than cups is quite simple- it creates a more accurate bake. Chef John did a solid by adding the approximate amount in cups in the Cook’s footnotes, right under the instructions and in plain site. Also, if the dough is too sticky initially, then the instructions clearly state to add additional flour as needed. Furthermore, it says very sharp knife for a reason; it will deflate if you don’t use one. That said, it doesn’t affect taste just the presentation. If you run into any other problems, watching the video provided is quite beneficial. Read More
(36)
Rating: 5 stars
12/26/2016
I used the bread machine to mix this. Dough setting. Then followed instructions for cooking as is. Will definitely be keeping this recipe and using it often. Thanks! Read More
(9)
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Rating: 4 stars
06/25/2016
These were great for philly cheese steak sandwiches, and pretty good on their own too! I did make one *minor* change. When letting dough rise I always use a damp towel instead of a dry towel, and had no issues with any 'skin' developing. Turned out great! Read More
(7)
Rating: 5 stars
11/07/2017
I had all purpose flour and no bread flour so I used the all purpose by weight. I also don't have a mister so I just dipped a pastry brush in water and flicked it over the top.....DELISH! Read More
(6)
Rating: 5 stars
02/28/2017
Perfect for 2 of us ,Made 6 rolls 2 of which I formed into Hoagie rolls and 4 into round rolls, We had them over a 6 day period and the last 2 we had were just as good as the first day, I held the rolls over a faucet to get them wet and popped them into a 350 degree oven for 6-7 minutes, this makes them crisp and soft on the inside. It's a procedure I do to any store bought rolls as well. next time I will add some caramelized onions to the top. Read More
(6)
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Rating: 4 stars
04/13/2016
Hopefully next time I make these rolls, I will be able to give them 5 stars. I had a problem with the final rise, and they dried out a and developed a "skin". When I went to slash them (with a razor), they deflated a bit. However, they tasted great! Will keep trying! Thanks Chef John, for another WONDERFUL recipe! Read More
(5)
Rating: 2 stars
12/30/2017
This was quite possibly the worst written recipe for directions I have ever encountered. First, we had to figure out what 19 ounces of flour was. Who uses ounces when it should be written in cups? Especially when 19 ounces only amounts to about 2.37 cups. In the end I added about 3 and 1/2 cups of flour. So that was totally off. The directions for how long the bread was to bake was also way off. My first batch was burnt. My second batch I put in for 10 then I spritzed them and then put them in for another ten. So if you have a good oven do not put them in for 20 minutes, spritz and then 10, or they will burn. I am not sure if it was the spritzing or the pan of water but these also turned out far too crunchy and chewy. Won't do this one again. Read More
(5)
Rating: 5 stars
09/24/2016
I made 6 rolls tonight and they were excellent and well-received by my 4 adult family. This recipe could make 12 or more smaller dinner rolls following the same recipe/technique that also would be well-received at a larger gathering. Thanks Chef John! Read More
(3)
Rating: 5 stars
02/15/2017
Really hard to mess these up! Perfect for novice bakers and pros! If you've never made your own homemade sandwich rolls you've gotta give these a shot! I don't have a bread maker and this is the only white sandwich roll recipe I use. Read More
(3)