Crusty Rolls

CRUSTY ROLLS



Crusty Rolls image

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 tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 2 dozen.

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
Calories 90 calories
Fat1g fat
Cholesterol0 cholesterol
Sodium102mg sodium
Carbohydrate17g carbohydrate
Fiber3g protein.

Steps:

  • 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.


FRENCH BREAD ROLLS TO DIE FOR



French Bread Rolls to Die For image

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 allrecipes.com

Provided by JOCATLIN

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h20m

Yield 16

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
Calories23.3 calories
Carbohydrate1.8 g
Fat1.7 g
Fiber0.2 g
Protein0.3 g
SaturatedFat0.3 g
Sodium146.4 mg
Sugar1.6 g

Steps:

  • 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.


CRUSTY HOMEMADE BREAD



Crusty Homemade Bread image

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients: 5

1-1/2 teaspoons active dry yeast
1-3/4 cups warm water (110° to 115°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour
Calories 105 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium296mg sodium
Carbohydrate22g carbohydrate (0 sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.


CLASSIC DINNER ROLLS



Classic Dinner Rolls image

Who can resist warm yeast rolls, fresh from the oven?

Recipe From allrecipes.com

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h30m

Yield 12

Number Of Ingredients: 7

2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine
Calories107.9 calories
Carbohydrate18.5 g
Cholesterol5.9 mg
Fat2.3 g
Fiber0.6 g
Protein2.8 g
SaturatedFat1.4 g
Sodium115.3 mg
Sugar2.6 g

Steps:

  • Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.


EASY BREAD ROLLS



Easy bread rolls image

Bake these simple white bread rolls for sandwiches, burger buns or to dunk in soup. Using only a handful of ingredients, bread-making has never been so easy

Recipe From bbcgoodfood.com

Provided by Barney Desmazery

Categories     Side dish, Snack

Time 1h

Yield Makes 8

Number Of Ingredients: 5

500g strong white bread flour , plus extra for dusting
7g sachet fast action yeast
1 tsp white caster sugar
2 tsp fine salt
1 tsp sunflower oil , plus extra for the work surface and bowl
Calories246 calories
Fat2 grams fat
Carbohydrate48 grams carbohydrates
Sugar1 grams sugar
Fiber2 grams fiber
Protein8 grams protein
Sodium1.2 milligram of sodium

Steps:

  • Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
  • Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
  • Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
  • Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.




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  1. Sprinkle the yeast over one-fourth cup warm water (100 to 110 degrees) in a large bowl and let stand until the yeast dissolves, about 3 to 4 minutes.
  2. Sprinkle the yeast over one-fourth cup warm water (100 to 110 degrees) in a large bowl and let stand until the yeast dissolves, about 3 to 4 minutes.
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  2. Scrape the dough out onto a well-floured work surface. Fold and shape into a rough ball. Divide into 8 equal pieces (or 10 if you want smaller bread rolls).
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  2. Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
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Method. STEP 1. Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the … ...
  1. Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
  2. Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
  3. Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
  4. After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
  5. Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.
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  1. In a large bowl, add the dry yeast to the cold water. Stir well, until the yeast is activated. (This takes about 5 minutes - until the yeast is fully-dissolved)
  2. In a large bowl, add the dry yeast to the cold water. Stir well, until the yeast is activated. (This takes about 5 minutes - until the yeast is fully-dissolved)
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