79 Reviews of French Bread Rolls to Die For

From: joseph brady

On Nov 30, 2003

got a lot of compliments on these especially after I added a lot of chopped raw onion to the second batch. try putting a pan of water in bottom of over to make them crispier

From: KITTENCAL

On Oct 18, 2004

Marie, I have to tell you I thought I already found THE recipe for the perfect traditional rolls....that is until I tryed your recipe! After noticing the review/s on the recent review section, I was off to my kitchen to give this recipe a go...and WOW, these ARE simpley "to die for!". I made mine exactly as stated, only I used 3 cups all purpose flour and 1 cup of bread flour (next time I will use only all purpose) we are very lucky in Canada, our all purpose flour has a lot of gluten already in it, so there is really no need to use bread flour...I had about 1/4 cup of flour left over. I am on my second batch as I type, and will be making many many more of this wonderful roll recipe! I would really like to rate this way more than 5 stars, the buns came out so light and airy, and had a wonderful fluffy texture to them with a wonderful crust on top. I baked mine on an air-bake convection oven for 15 minutes. Marie I want to thank you so much for sharing such a wonderful recipe, this is now my favorite bun recipe!...Kittencal

From: Sandra Muzquiz

On Nov 8, 2004

I put all of the ingredients in my breadmaker to simplify this, and the recipe turned out great. My family enjoyed these rolls with honey or jam. They were warm on the inside and lightly crusty on the outside. Great recipe!

From: CoffeeMom

On Apr 28, 2005

These are just wonderful. I cut 2 slices across each roll before the last rising to really get the mini french bread look. I will definitly make these again!

From: Humble Bee

On Jul 19, 2008

I made this recipe exactly as written with one deviation; I used my bread machine on the dough cycle only. I added the liquid ingredients first and the dry ingredients last. The key to any bread is to sift the flour first so that you get a more accurate cup measurement. Settled flour can measure out 1 cup and actually be 1 1/2 cups or more if not sifted. I allowed the bread to go through the mixing and first rise (dough cycle). I turned the dough out; rolled it into a rectangle, and used 1/2 the dough to make 2 hoagie style buns for meatball subs. I baked them directly on my pizza stone placing a Pyrex measuring cup containing 1 cup of water onto the stone while the oven pre-heated. This provides the humidity needed for a soft, tiny hole producing inside and a crunchy exterior. My husband and I were in heaven with the soft, airy inside and crisp crunch of the outside. VERY impressive! I placed the other 1/2 of the dough in a lightly oiled Ziploc bag and placed it in the freezer. Four days later I defrosted the dough under a damp towel and made the rolls as stated in the recipe. They were outstanding! This is definitely going to be a staple in the house. Thank you for this fast, inexpensive, make ahead and freezable recipe!!!

From: momofallboys

On Nov 9, 2004

I don't know if I did something wrong or not but these weren't very good. They were fine hot out of the oven but once cooled were tough and chewy. DH took one bite and said "Ugh - leather." I much prefer Yogi's "Tasty Buns" recipe which are good hot or cold every time I make them.

From: Chef #726599

On Jul 26, 2008

I have been making these rolls for years. My family loves them. Makes great pizza dough, too. It's just the right amount for two 16" pizzas.

From: Bunsby

On May 31, 2003

I decided to make this into a loaf of bread instead of the buns and it worked out well. Nice simplistic recipe.

From: Laudee

On Nov 1, 2004

I can't imagine these rolls getting less than 10*! How much easier do you want a roll recipe to be? And, how much tastier can they be? I got 16 perfect rolls, and we loved every last bite! They're great plain, buttered, or with garlic!YUM! Perfect compliment to any meal! Thanks so much, Marie ... You've posted another winner! Laudee

From: lin1

On Jul 21, 2005

As all the others have said,these buns are fantastic!!!I beat an egg white until frothy and added a little water brushed buns then sprinkled on poppyseeds.100 stars.Thanks Linda.