Rich, Buttery French Bread Rolls

Rich, Buttery French Bread Rolls

This French bread has a very rich butter flavour. This is a small portion recipe for a small family, making only 6 small rolls. There is little difference in the amount between table rolls and bread for sweet toppings.

Ingredients: 6 small rolls using semi-strong flour

For the bread dough
A) table bread B) for sweet toppings
Semi strong flour
A) 150 g B) 150g
A) 50g B) non
A) 50 g B) 100 g
Unsalted butter
A) 10 g B) 15 g
A) 7 g B) 15 g
Natural Salt
A) 2 g B) 2 g
Dry yeast
A) 2 g B) 2 g
as needed for the slashes
This is a recipe for a small portion of 6 rolls. If necessary, double all amounts (to make 12 rolls).


1. [Bread machine] Set the yeast in the compartment. Put the ingredients in the pan and press start. After the ingredients are mixed into the dough, add the butter (after 5 to 6 minutes). Leave everything to the bread machine after this.
2. If you're using a bread machine, go to Step 9.
3. [Hand kneading] Put the flour in a large bowl and make a well in the centre.
4. Put the sugar and yeast in the well and salt along the sides, away from the sugar.
5. Pour the mixture of water and milk warmed to 35°C into the well and bring the mixture together as a dough.
6. After mixing into a dough, tip it onto a work surface. Knead the dough for 5 to 10 minutes.
7. Add the butter and knead further until it turns into a smooth dough. Shape into a ball and cover with a moistened tea towel to prevent from drying. Leave to rise.
8. Dust your forefinger and press the dough with it. If the hole keeps it's shape, the dough has risen enough. If it springs back, leave to rise for a little longer.
9. After the first rising punch the air out and divide the dough into 6 portions. Shape into small balls. Leave to rest for 15 minutes and reshape into small balls.
10. Leave the dough to rise again (until they've almost doubled in size). Do not let them dry. Start to pre-heat the oven to 250°C.
11. Dust the surface of the dough with flour and make slashes on top. Put some butter inside each slash. Spray some water on top.
12. Lower the oven temperature to 220°C and bake for 10 minutes at first. Lower to 200°C and bake for a further 5 minutes until golden brown.
13. After leaving to cool, enjoy!
14. If you're using a bread machine during the summer, use water at room temperature. (Also ideally preheat the oven to the highest temperature first.)

Story Behind this Recipe

I like semi-strong flour (suitable for making French bread) so I make this dough quite often these days.
For a small family I made my recipe for making a small portion of dough (double the amount if you like).
*For making plain or sweet bread the amount is a little different, which I showed here.