French Épis de Blé (Wheat Ear Rolls)

Name: French Épis de Blé (Wheat Ear Rolls)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 3½ cups (490 g) bread flour or all-purpose flour; 1¼ cups (295 ml) lukewarm water (75–80°F / 24–27°C); ½ tsp (2½ g) instant (bread) yeast; 1½ tsp (9 g) fine sea salt; 1 tbsp (15 ml) extra-virgin olive oil, plus more for brushing

From the MyKitchenBank Kitchen

Elegant French wheat ear rolls with a crisp, golden crust and tender interior. These hand-shaped baguette-inspired rolls are scored to resemble wheat stalks and baked until crackling. A signature French bakery staple, perfect for serving alongside soup, salad, or cheese.

Prep: 20 min
Cook: 20 min
Wait: 2 hr 15 min
Total: 2 hr 55 min
Makes: 8 rolls

Save to My Kitchen Jump to recipe

Steps

Before you start

Read through the entire recipe and timing—first rise is 90 minutes, second proofing is 45 minutes
Place your oven rack in the upper-middle position
Have a bench scraper or dough cutter ready for shaping
Prepare a large baking sheet or two smaller ones lined with parchment paper

1
Mix the dough
- In a large bowl or the bowl of a stand mixer, combine 3.5 cups (490 g) flour, 1.25 cups (295 ml) lukewarm water, and 0.5 tsp (2.5 g) instant yeast.
- If using a stand mixer, attach the dough hook.
- Mix on medium speed for 2 minutes until the dough comes together and no dry flour remains.
- It will look shaggy.
- Let it rest, covered, for 20 minutes (autolyse).
+ Show details− Hide details
Ready when: No dry flour visible; dough is cohesive but rough
Tip: The autolyse step develops gluten naturally and reduces mixing time needed later.
2
Add salt and oil
- After the rest, add 1.5 tsp (9 g) salt and 1 tbsp (15 ml) olive oil to the dough.
- Continue mixing on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
- If mixing by hand, knead vigorously for 10 minutes until smooth.
+ Show details− Hide details
Ready when: Dough is smooth, springs back when poked, and barely sticks to your fingers
Tip: Do not add salt before the autolyse; it inhibits yeast activity.
3
First rise
- Shape the dough into a loose ball and place it in a clean, lightly oiled bowl.
- Turn the dough to coat lightly with oil.
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let it rise at room temperature (68–72°F / 20–22°C) for 90 minutes, until nearly doubled in size.
+ Show details− Hide details
Ready when: Dough has increased about 90% in volume; a poke leaves a slow-filling indent
Tip: If your kitchen is warm (75°F+), reduce rise time to 60–75 minutes to prevent overproofing.
4
Divide and pre-shape
- Turn the dough out onto a lightly floured work surface.
- Gently deflate it with the heel of your hand.
- Using a bench scraper or knife, divide the dough into 8 equal pieces (each weighs about 95 g).
- Shape each piece into a loose round by gently pulling the edges to the center.
- Let these rounds rest on the work surface, uncovered, for 10 minutes.
+ Show details− Hide details
Ready when: Rounds are puffy and relax slightly when touched
Tip: Do not overwork the dough during division; rough handling will produce dense, tight rolls.
5
Shape into wheat ears
- Working with one round at a time, flatten it slightly into an oval about 3 inches (7.5 cm) long.
- Using your hands or a bench scraper, roll it gently into a thin, tapered torpedo or baguette shape about 5–6 inches (13–15 cm) long, with slightly pointed ends.
- The shape should resemble a small baguette.
- Place each shaped roll seam-side down on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart.
+ Show details− Hide details
Ready when: Rolls are smooth, elongated, and consistent in size
Tip: Keep rolls uniform in size so they proof and bake evenly. Avoid creating trapped air pockets inside.
6
Second proofing
- Cover the shaped rolls loosely with a damp towel or plastic wrap.
- Let them proof at room temperature for 45 minutes, until they increase about 50% in size (they will look puffy but still hold their shape).
+ Show details− Hide details
Ready when: Rolls are visibly puffier; a gentle poke leaves a slow-filling indentation
Tip: Underproofing gives dense rolls; overproofing causes them to collapse during scoring. Aim for 45–50 minutes in a cool room.
7
Preheat and prepare steamOven 450°F / 230°C
- About 20 minutes before baking, preheat your oven to 450°F (230°C) with the rack in the upper-middle position.
- Place a shallow pan of water on the bottom oven rack or use an oven-safe spray bottle to mist the oven just before baking.
- The steam will develop a crisp, golden crust.
+ Show details− Hide details
Ready when: Oven has reached 450°F (230°C)
Tip: Steam is essential for a crackling crust; without it, the rolls will bake with a pale, thick crust.
8
Score the rolls
- Just before baking, use a sharp knife or bread lame to score each roll in a wheat-ear pattern.
- Make a series of 4–5 diagonal cuts along the length of each roll at a 45° angle to the surface, about ¼ inch (6 mm) deep.
- Space them ½ inch (1 cm) apart.
- These cuts will open during baking to create the characteristic wheat-ear look.
- Lightly brush each roll with water using your fingers or a spray bottle.
+ Show details− Hide details
Ready when: All rolls are scored with visible diagonal lines
Tip: Use a very sharp, clean knife and score with confidence in one smooth motion—hesitant cuts will tear the dough unevenly.
9
BakeOven 450°F / 230°C
- Bake at 450°F (230°C) for 20–22 minutes, until the rolls are deep golden brown and the crust sounds hollow when tapped on the bottom.
- If using a steam pan, carefully remove it after 5 minutes to allow the crust to firm up and color.
- Mist the oven with water once more 3 minutes into baking for extra crispness (if using a bottle method).
+ Show details− Hide details
Ready when: Rolls are deep golden brown; tapping the bottom produces a hollow sound; internal temp is 205–210°F (96–99°C)
Tip: Do not overbake or the crust will be hard and thick. Light golden-brown rolls will finish carryover cooking as they cool.
10
Cool
- Transfer the baked rolls to a wire cooling rack immediately.
- Let them cool for at least 10 minutes before serving.
- The crust will continue to crisp as they cool.
+ Show details− Hide details
Ready when: Rolls are cool enough to handle; crust is fully set and crisp
Tip: Cooling on a rack (not on a countertop) allows steam to escape evenly, preventing a soggy bottom.

Good to know

Tips

Steam is non-negotiable for a proper crisp crust: use a shallow pan of boiling water or an oven-safe spray bottle. Without it, the rolls will bake with a soft, pale crust that lacks the characteristic 'ping' of French bread.
Score with a sharp, confident stroke at a 45° angle; ragged cuts heal during the oven spring and will not open cleanly into the wheat-ear pattern.
A dough thermometer is your best tool for consistency: aim for 75–80°F water temperature so the final dough sits at 75–78°F after mixing, which ensures even fermentation.
If your kitchen is very warm (above 75°F), reduce bulk fermentation to 60–75 minutes and proofing to 30–40 minutes to avoid overproofing and collapse.

Make ahead

You can prepare the dough up to 8 hours ahead: after the first rise (step 3), cover and refrigerate. The next morning, divide, shape, and proof at room temperature for 60–75 minutes (cold dough takes longer to proof), then bake as directed. Alternatively, freeze shaped, unbaked rolls for up to 1 month; thaw overnight in the fridge, let them proof 30–45 minutes at room temperature, then bake.

Storage & reheating

Room temperature: store in an airtight container or paper bag for up to 2 days; they dry out quickly due to their high crust-to-crumb ratio. Freeze: wrap cooled rolls individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat by wrapping in foil and warming in a 350°F (175°C) oven for 8–10 minutes, or place thawed rolls directly on the oven rack for 5–7 minutes to re-crisp the crust.

Substitutions

bread flour or all-purpose flour → all-purpose flour. All-purpose flour (12% protein) will yield a slightly softer, less extensible dough and a more tender crumb, but results are still very good. You may need 5–10 ml more water.
instant (bread) yeast → active dry yeast or fresh (compressed) yeast. Use 0.75 tsp active dry yeast (same weight, 2.5 g) or ¼ oz (7 g) fresh yeast. Active dry yeast may need a 2–3 minute bloom in warm water first; fresh yeast can be crumbled directly into the dough.
extra-virgin olive oil → vegetable oil or melted butter. Use the same amount. Butter will add richness and a slightly golden color; vegetable oil is neutral. Both work equally well for structure.
fine sea salt → kosher salt. Use the same weight (9 g) or about 2 tsp kosher salt, depending on the brand's granule size. Diamond Crystal kosher salt is less dense than Morton's.