Easy Crusty Bread Rolls Recipes

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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

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.

CLASSIC DINNER ROLLS



Classic Dinner Rolls image

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

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.

CRUSTY ROLLS



Crusty Rolls image

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

Provided by SharleneW

Categories     Breads

Time 2h30m

Yield 20 rolls, 20 serving(s)

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
Calories90.5
Fat0.7
SaturatedFat0.2
Cholesterol21.1
Sodium65.8
Carbohydrate17.5
Fiber0.7
Sugar0.7
Protein3

Steps:

  • 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.

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.

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.

EASY CRUSTY BREAD ROLLS



Easy Crusty Bread Rolls image

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.

Provided by lwunder

Categories     Yeast Breads

Time 6h30m

Yield 32 rolls, 32 serving(s)

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)

Steps:

  • 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.

CRUSTY FRENCH ROLLS



Crusty French Rolls image

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

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

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
Calories 101 calories
Fat1g fat
Cholesterol0 cholesterol
Sodium133mg sodium
Carbohydrate20g carbohydrate
Fiber4g protein.

Steps:

  • 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.

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

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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4.5/5 (187)
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  • To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
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  • To make crusty bread, choose the right recipe. On the left, soft, butter-and-milk enriched pull-apart dinner rolls. On the right, a crusty Italian loaf.
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HOMEMADE ARTISAN ROLLS, EASY CRUSTY BREAD ROLLS | JENNY ...
From jennycancook.com
2014-08-28  · Hi Jenny. I have been making crusty bread and rolls for years, dragging out the kitchen aid to knead the dough, with three rises and spritzing the dough with water during the baking process. I came across your recipe and decided to try it. Wow! So easy! And just as good and crunchy as my labor-intensive recipes. Thanks, Jenny. I’m making your Dutch oven bread today! Reply to this comment ...
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VERY EASY CRUSTY BREAD ROLLS RECIPE -- NO MIXER, NO KNEAD ...
From youtube.com
Probably the easiest homemade bread recipe ever! Basic ingredients. Little clean up -- no floured countertop, no sticky hands. And these bread rolls are s...
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