Mini French Dip Rolls
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These delightful, bite-sized creations offer all the savory goodness of a classic French Dip sandwich but in a mini roll! These Mini French Dip Rolls are filled with tender, thinly sliced roast beef, melty cheese, and a side of savory au jus for dipping, made with bone broth. These mini rolls are guaranteed to become a favorite among your family and friends!
If you're looking for more savory roll recipes, check out my Turkey Pepper Jack Rolls, Ham & Cheese Rolls with Honey Butter, or my Garlic Rosemary Skillet Dinner Rolls.
Table of Contents
I was asked by my friends at Kettle & Fire to make a recipe that would be great for the Super Bowl. So, I was thinking about classic super bowl foods and then how to make them into a party snack. And, I came up with this recipe for Mini French Dip Rolls. This is basically a French Dip sandwich in one bite!
This recipe makes about 40 mini rolls, and that's a great amount if you're having a Super Bowl party. Plus it makes them easily enjoyable on a buffet and allows people to snack. I use Kettle & Fire Beef Broth for to make homemade au jus sauce, which makes this homemade au jus sauce packed with tons of health benefits because I'm using bone broth! Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!
Why You'll Love This Recipe
Mini: Everyone knows if you make it mini, you make it better! This is French Dip sandwich in one bite!
Healthy: This is a healthier take on the classic French Dip sandwich as this recipe uses organic ingredients and bone broth!
Twist on a Classic: These Mini French Dip Rolls are a twist on the classic sandwich! Complete with dipping sauce and all, it's like a one bite French Dip!
Ingredients
Red Star Organic Instant Yeast
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Kettle & Fire Bone Broth (Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!)
Organic Roast Beef (I used Applegate)
Organic Worcestershire Sauce
Health Benefits of Bone Broth
Bone broth is a nutritional powerhouse that offers so many health benefits! Rich in collagen, gelatin, and amino acids, bone broth supports joint health, skin elasticity, and gut health. The slow simmering process extracts essential minerals like calcium, magnesium, and phosphorus from the bones, providing an easily digestible source of these crucial nutrients. Additionally, bone broth is known for its anti-inflammatory properties, which can help reduce joint pain and promote overall wellness. Its high protein content aids in muscle repair and growth, making it an excellent choice for recovery after workouts. These are just a few of the many health benefits of bone broth and why I love using it in recipes! Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!
Tools Needed
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
Add the flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a small bowl, add the butter and thyme and mix together.
Step 4
Separate dough into 4 pieces. Roll out each piece of dough to 8 x 5-inches. Spread the butter onto each piece of rolled out dough. Top them with roast beef. Roll the dough starting at the longer side inwards, tightly.
Trim of the edges of each roll, as there may be parts where it’s just dough and no meat. Then slice the rolls into 1-inch pieces and place in a mini cupcake pan.
Step 5
Bake for 15 to 20 minutes, until lightly golden brown on the tops. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the Au Jus: Add the Kettle and Fire, butter, Worcestershire sauce, and celery salt into a small pot. Put over medium heat and melt the butter. Allow to simmer for 10 minutes.
Baker's Tips
- You'll need mini cupcake pans for this recipe. I use USA Pan Mini Cupcake Pans for this recipe, and they are perfect. I love USA Pan as baked goods bake better in their pans and they don't stick.
- I use my stand mixer for this recipe, as it's easy and hands free. If you don't have a stand mixer, you can also just use your hands! Simply mix together all the ingredients with your hands, and then knead for 5 minutes.
- When the dough is rising, make sure it has doubled in size, and don't just go off the time. Whenever you're making any kind of yeast recipe, it's important to use the visual cues in the recipe and not the time as everyone's environment can vary. I always provide a time to give you an idea of how long it may take, but it also could always take less time or more time. The dough should be doubled in size before moving onto the next step.
- When rolling the dough, be sure to roll it as tight as you possibly can! This will help keep the rolls rolled up well and not fall apart after they are baked.
- Bake until lightly golden brown, if they don't look done then bake for 1 more minute, and check again.
FAQ's
Yes, this is a great recipe to make ahead of a party!
You can reheat these in the the oven or air fryer on a warm setting or at 350°F until warm, about 5 to 10 minutes. You can also reheat the Au Jus Sauce in a small pot over the stovetop until hot.
Store in an airtight container in the fridge.
Craving More?
Mini French Dip Rolls
Ingredients
Dough
- 7 grams instant yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grams salted butter
- ¾ cup milk
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
- 1 large egg
Filling
- 57 grams salted butter (softened)
- 1 teaspoon dried thyme
- 1 pound roast beef
Au Jus Sauce
- 16 ounces Kettle and Fire Beef Bone Broth
- 28 grams salted butter (softened)
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon celery salt
- Salt and pepper to taste
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
- In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
- Add the flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
- Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: In a small bowl, add the butter and thyme and mix together.
- Separate dough into 4 pieces. Roll out each piece of dough to 8 x 5-inches. Spread the butter onto each piece of rolled out dough. Top them with roast beef. Roll the dough starting at the longer side inwards, tightly.
- Trim of the edges of each roll, as there may be parts where it’s just dough and no meat. Then slice the rolls into 1-inch pieces and place in a mini cupcake pan.
- Bake for 15 to 20 minutes, until lightly golden brown on the tops.
- To make the Au Jus: Add the Kettle and Fire, butter, Worcestershire sauce, and celery salt into a small pot. Put over medium heat and melt the butter. Allow to simmer for 10 minutes.
- Serve immediately.
Notes
Nutrition
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