Craving fresh bread but trying to stick to your Weight Watchers plan? These homemade French bread rolls are the perfect solution!
Light, fluffy, they’re great for sandwiches or a tasty side. They’re super easy to make with just a few basic ingredients. You’ll love the satisfying crunch and soft interior of these delicious rolls.
Follow along with this simple recipe and enjoy fresh, guilt-free bread at home.
Why You’ll Love These Weight Watchers French Bread Rolls
Delicious and Guilt-Free
These rolls offer the perfect balance of taste and health. At only 5 points on the current Weight Watchers plan, you can enjoy freshly baked bread without straying from your goals.
Easy to Make
With a straightforward recipe and simple ingredients, these French bread rolls are perfect for both beginners and seasoned bakers.
Versatile
Use them for sandwiches, as a side for soups and salads, or enjoy them warm with a bit of butter. They’re incredibly versatile and fit into various meals.
Perfect Texture
These rolls have a delightful crust on the outside and a soft, fluffy interior, giving you the ideal bread experience every time.
Tips and Tricks
Perfect Rising
To ensure your dough rises perfectly, place it in a warm, draft-free area. If your kitchen is cold, you can place the bowl of dough in an oven with the light on for some gentle warmth.
Measuring Flour
Accurate measurements are key for baking. Use a kitchen scale to weigh your flour for the best results. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife to avoid packing it too tightly.
Shaping the Rolls
When shaping the dough into rolls, try to make them as uniform in size as possible. This helps them bake evenly, giving you a consistent texture and appearance.
Baking Stone
If you have a baking stone, use it to bake your rolls. It helps distribute heat more evenly, resulting in a better crust. Preheat the stone with your oven for best results.
Storing Leftovers
Store any leftover rolls in an airtight container to keep them fresh. If you need to store them for longer, they freeze well. Simply thaw at room temperature and reheat in the oven for a few minutes before serving.
Related Recipes
Weight Watchers Easy Dinner Rolls
Weight Watchers Easy Biscuits
Best Weight Watchers Southern Biscuits
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers French Bread Rolls
Equipment
- Damp Cloth
Ingredients
- 1½ cups warm water 110° F
- 2 tbsp sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 4 cups bread flour
- 2 tbsp vegetable oil
Instructions
- Using a large mixing bowl, add yeast, warm water, and sugar. Stir to mix. Let stand approx 10 minutes
- Stir-in salt, 2 cups of bread flour, and vegetable oil. Stir-in the remaining 2 cups of flour ½ cup at a time and mix until the dough pulls away from the side of the bowl.
- Flour a surface and turn out the dough. Knead the dough until it is elastic and smooth. Approx 8 mins.
- Using a large mixing bowl, lightly oil the bowl and add the bread dough. Turn the dough to coat all sides with oil. Using a damp cloth, cover the bowl and put in a warm area to let it rise until doubled in size. Approx 1 hour.
- Deflate the bread dough and turn it out on the floured surface again.
- Separate the bread dough into Sixteen pieces equal in size.
- Form the pieces into round roll balls and put on the prepared baking sheet approx 2" apart. Cover the rolls with a damp cloth and allow to rise to double size for approx 40 mins.
- Preheat the oven to 400° F
- Bake in preheated oven for approx 18 – 20 mins. or until golden.
Notes
Nutrition
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- Healthy Homemade Chocolate Pudding
Can this dough be frozen? And if so at what step?
Also in step 2 am I understanding the directions correctly…. we add 2 cups of flour at once and then add the remaining 2 cups in 1/2 cup increments? Or is the orginal 2 cups adding in 1/2 cup increments and the remaining 2 cups is what we are using for dusting the board etc?
Hi Sarah!
It is 2 cups at once, then the remaining 2 cups in 1/2 cup increments. I will reword the recipe, because it’s not clear.
I haven’t tried freezing this dough before.