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Crusty Rolls


here is the secret to rolls that are crunchy on the outside and soft on the inside! prep time includes approximate rising time.

Time: 150 minutes


  • in large bowl , combine 1 cup warm water , sugar , salt and yeast
  • let stand until yeast is soft , about 5 minutes
  • stir in 2 egg whites , 1 cup flour and 2 tablespoons oil
  • add 2 1 / 2 cups more flour and stir until incorporated
  • scrape dough onto a well-floured board and dust with more flour
  • knead until smooth and elastic , about 10 minutes , adding flour as required to prevent sticking
  • place dough in an oiled bowl and turn over to coat
  • cover bowl with plastic wrap and let dough rise in a warm place until doubled , about 1 hour
  • punch dough down , then knead briefly on a lightly floured board to expel air
  • divide dough into 20 equal pieces and shape each into a ball that is smooth on top
  • as you shape balls , dip bottoms in cornmeal
  • set about 1 1 / 2 inches apart on an oiled 12x15-inch baking sheet
  • rub tops lightly with oil , drape with plastic wrap and let rise until puffy , about 30 minutes
  • in a small bowl , beat 1 egg yolk with 1 tablespoon water to blend
  • brush rolls lightly with egg yolk mixture
  • move 2 oven racks to the lowest positions in oven
  • when rolls are ready to bake , preheat oven to 400f , put another large pan on lowest rack and add at least 1 / 4 inch of boiling water
  • bake rolls on second rack
  • bake until richly browned , 25 to 30 minutes
  • transfer rolls to a rack to cool
  • serve warm or cool

crusty rolls image

Number Of Ingredients: 7


  1. sugar
  2. salt
  3. active dry yeast
  4. eggs
  5. all-purpose flour
  6. olive oil
  7. cornmeal


THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California

Recipe From

Provided by Taste of Home

Time 30m

Yield 2 dozen.


  • In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

Crusty Rolls image

Number Of Ingredients: 8


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons shortening
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 2 egg whites
  • Cornmeal


Here is the secret to rolls that are crunchy on the outside and soft on the inside! Prep time includes approximate rising time.

Recipe From

Provided by SharleneW

Time 2h30m

Yield 20 rolls, 20 serving(s)


  • In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast.
  • Let stand until yeast is soft, about 5 minutes.
  • Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
  • Add 2 1/2 cups more flour and stir until incorporated.
  • Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
  • Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
  • Place dough in an oiled bowl and turn over to coat.
  • Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
  • Punch dough down, then knead briefly on a lightly floured board to expel air.
  • Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
  • As you shape balls, dip bottoms in cornmeal.
  • Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
  • Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
  • In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
  • Brush rolls lightly with egg yolk mixture.
  • Move 2 oven racks to the lowest positions in oven.
  • When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
  • Bake rolls on second rack (above rack containing pan of water).
  • Bake until richly browned, 25 to 30 minutes.
  • Transfer rolls to a rack to cool.
  • Serve warm or cool.

Crusty Rolls image

Number Of Ingredients: 7


  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  • 2 large eggs, separated
  • 3 1/2 cups all-purpose flour (approximate)
  • olive oil or salad oil
  • cornmeal


Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. "They're the best eaten the day they're baked or frozen for later," Donna adds.

Recipe From

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.


  • In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.

Crusty French Rolls image

Number Of Ingredients: 8


  • 1-1/4 cups water (70° to 80°)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3-1/2 cups bread flour
  • 1-1/4 teaspoons active dry yeast
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water


These are yummy crusty rolls that resemble the delicious rolls my family enjoyed while we were visiting Switzerland. They are easy to make because you measure out all the ingredients for the starter and the final dough at the same time. I find it easiest to weigh out my ingredients on a kitchen scale, directly into my mixing bowl. That is why I have given the ingredients in grams. I have also converted the measurements to cups, however, the recipe works best if measured on a scale.

Recipe From

Provided by lwunder

Time 6h30m

Yield 32 rolls, 32 serving(s)


  • Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
  • Measure out the remaining bread flour and place on top of starter.
  • Make two little wells in the dry bread flour, add the salt in one and the yeast in the other.
  • Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time.
  • Measure out buttermilk and let stand until ready to use.
  • After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
  • Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
  • Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
  • Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
  • Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.
  • Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).
  • Cover** and let rise for 45 minutes.
  • After rising, sprinkle the rolls with flour and slash the tops. ***.
  • Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
  • Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
  • Cool on wire racks and enjoy!
  • *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.

Easy Crusty Bread Rolls image

Number Of Ingredients: 9


  • 300 g bread flour (approx. 2.33 cups, see footnotes)
  • 100 g white whole wheat flour (approx. 0.75 cup)
  • 5 g yeast, Active dry (1 tsp.)
  • 10 g sugar (2 tsp.)
  • 670 g water (670 ml, approx. 2.8 cups)
  • 1000 g bread flour (approx. 8 cups)
  • 5 g yeast, Active dry (1 tsp.)
  • 15 g salt, Kosher (1 T)
  • 300 g buttermilk, Cultered Whole (300 ml, approx. 1.25 cups)


Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.

Recipe From

Provided by JOCATLIN

Time 2h20m

Yield 16


  • In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
  • To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

French Bread Rolls to Die For image

Number Of Ingredients: 6


  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups bread flour


We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.

Recipe From

Provided by Nick Fox

Time 3h45m

Yield 4 loaves


  • In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
  • Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
  • Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
  • Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Simple Crusty Bread image

Number Of Ingredients: 4


  • 1 1/2 tablespoons yeast
  • 1 1/2 tablespoons kosher salt
  • 6 1/2 cups unbleached, all-purpose flour, more for dusting dough
  • Cornmeal

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