These are classic crusty French dinner rolls (or small batards) — oval-shaped, flour-dusted, with a golden blistered crust and a single long score.
Easy Crusty French Bread Rolls
Makes: 8–10 rolls
Total time: About 2½–3 hours
Ingredients
- 500 g (about 4 cups) bread flour (or strong all-purpose flour)
- 10 g (2 tsp) fine sea salt
- 7 g (2¼ tsp) instant yeast
- 320–340 g (1⅓ – 1½ cups) lukewarm water
- Extra flour for dusting
Method
- Mix the dough
In a large bowl, mix the flour, salt and yeast. Add the water and stir until a soft, slightly sticky dough forms. Knead for 8–10 minutes by hand (or 6–7 minutes in a stand mixer) until smooth and elastic. - First rise
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size. - Shape the rolls
Tip the dough onto a lightly floured surface and divide into 8–10 equal pieces.
Shape each piece into a short oval (about 10–12 cm / 4–5 inches long):- Gently flatten into a rectangle
- Fold the long sides into the centre
- Roll lightly under your palms to form a smooth oval
Place the rolls seam-side down on a baking sheet lined with parchment paper, leaving space between them. Dust lightly with flour.
- Second rise
Cover loosely and let rise for 45–60 minutes until puffy. - Preheat & score
Preheat the oven to 230°C / 450°F.
Place an empty metal tray or pan on the bottom rack.
Just before baking, score each roll with one long, deep cut down the centre using a sharp knife or lame. - Bake with steam
Pour 1 cup of boiling water into the hot bottom tray to create steam.
Immediately place the rolls in the oven.
Bake for 18–22 minutes until deep golden brown and crusty. - Cool
Transfer to a wire rack and cool for at least 20–30 minutes before serving.
Tips for the exact look in your photo
- Dust the rolls generously with flour before the final rise.
- Score confidently in one long line.
- Steam in the first few minutes is what creates the blistered, crackly crust.
- Don’t overcrowd the baking sheet so they can expand properly.
Would you like a version that uses a preferment (for even better flavour) or a same-day quicker version?
