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
Yield 2 dozen.
Number Of Ingredients 8
- 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
- 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.
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
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 7
- 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
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
Number Of Ingredients 6
- 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
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
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 9
- 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
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
Yield 1-1/2 dozen.
Number Of Ingredients 8
- 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
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
Yield Makes 8
Number Of Ingredients 5
- 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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RUSTIC ITALIAN CRUSTY BREAD RECIPE VIDEO • CIAOFLORENTINA
2016-12-10 · Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand, with active dry instant yeast, …
- In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
- Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
- Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
- Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
EASY CRUSTY BREAD - SIMPLY DELICIOUS
2021-08-17 · Freezing: The kneaded dough can be frozen in freezer bags for up to 4 months. Thaw in a bowl covered with a damp tea towel and allow to rise before baking as directed. Baked bread can be wrapped and frozen for up to 3 months. To reheat, bake from frozen for 30 minutes or until the bread is hot throughout and crusty.
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
- Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
2019-03-03 · Hi Sabrina, thank you for sharing your recipe Crusty French Bread Rolls. I made some tonight. They were a huge success. Your recipe will be added to my go to recipe pile. Easy to follow super easy instructions that produce some yummy crunchy rolls…
- Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
- Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
- Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.
HOMEMADE CRUSTY BREAD ROLLS WITH NO KNEADING | MOORLANDS EATER
2018-10-08 · The evening before you want to bake the bread rolls: Put the flour, dried yeast and salt in a large mixing bowl and gradually stir in all the water. Use a rubber spoon or spatula to bring the mixture …
- 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).
EASY SOFT AND FLUFFY BREAD ROLLS - SIMPLY DELICIOUS
2021-03-02 · Cover the bread rolls again and allow to rise for 30 minutes while you preheat the oven. Bake the bread rolls: Brush the proofed dough balls with egg wash then place in the oven and allow to bake …
- Add the butter, allow to knead in. At this point the dough will be quite sticky, add the remaining cup of flour one tablespoon at a time, until the dough is soft, smooth and just slightly sticky.
CRUSTY FRENCH BREAD ROLLS » SEA SALT SAVORINGS
2020-09-24 · Crusty bread rolls recipe ingredients. Water-The water needs to be about 110 degrees so it’s warm enough to activate the yeast but not too hot or it will kill the yeast.Yeast-I use active dry yeast, but if you don’t have a lot of time you can opt for quick rising yeast.Honey-Honey helps feed and activate the yeast in these bread rolls.All-purpose flour-Unbleached flour makes these rolls ...
- Proof the yeast. Add 110 degree water, honey, and the yeast to a mixing bowl and mix it. Allow the mixture to proof for about 10 minutes. The yeast will get foamy.
- Add the ingredients. Combine the flour and salt to the water mixture in the mixing bowl. Mix the mixture and kneed for about 8 minutes to activate the gluten. The dough will be sticky.
- Allow the boule to rise, a couple of times. Place the boule in a well-oiled bowl and place a damp kitchen towel over the top of the bowl. Place the bowl in a warm, draft-free area (like inside a turned-off microwave) and allow the bread to rise for 45 minutes. Fold the dough into itself on all four edges of the dough. Cover the bowl with the towel and allow it to rise again for 30-45 minutes.
- Shape the rolls. Scatter flour on a flat work surface, then dump the dough onto it. Divide the dough into four equal sections. Divide the dough again in half into equal pieces. Fold the four edges of the dough under itself, then smooth the bottom and place it on a parchment paper-lined baking sheet or a 9 X 9 baking dish (whatever fits easier in your fridge).
CRUSTY EUROPEAN-STYLE HARD ROLLS | KING ARTHUR BAKING
- 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.
- Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
- Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
- Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
- Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F.
- Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when they hit the oven's heat.
- Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.
EASY, CRUSTY BREAD MACHINE SANDWICH ROLLS
2020-12-17 · Towards the end of the rising time, preheat your oven to 425° with a rimmed metal baking sheet on a lower rack. When the oven is hot, pour 1 cup of water on the baking sheet to create steam. Immediately place the rolls …
- Add all ingredients (except the cornmeal) to the bucket of a bread machine in the order recommended by the manufacturer. Select the DOUGH cycle and press start. Watch the dough for the first few minutes of mixing, adding more water if it is dry and crumbly, and more flour if it is too sticky. The dough should be smooth and slightly sticky to the touch but should completely clear the sides and bottom of the bread machine bucket. Allow the cycle to finish.
- Prepare a baking sheet with parchment paper and dust cornmeal on top. Remove the dough when the machine beeps and cut into eighths with a sharp knife. (It is easiest to divide into half, then quarters, etc.). Gently shape into rolls by pulling down the bottoms of the dough to smooth out the tops.
- Dust flour on top of the rolls and rub in. Place the rolls on the baking sheet and cover with heavily greased plastic wrap. Place the baking sheet in a warm place for the rolls to rise, until they are very puffy, about 45 minutes. Towards the end of the rising time, preheat your oven to 425° with a rimmed metal baking sheet on a lower rack.
- When the oven is hot, pour 1 cup of water on the baking sheet to create steam. Immediately place the rolls inside. Bake for 15-19 minutes until golden brown. Remove and cool on a wire rack. Serve warm as dinner rolls or slice when cool for sandwiches. Eat within 2 days or freeze.
EASY NO-KNEAD PULL APART BREAD ROLLS - RECIPE WINNERS
2021-03-11 · add the flour, salt and yeast to a large bowl and mix briefly to evenly distribute the ingredients. add the warm water and mix until no flour is visible. remove a small amount of dough from …
- remove a small amount of dough from the bowl approximately 1/4 cup and press until even into a straight sided glass
- cover with cling film and using an elastic band mark the height of the dough - this is a simple test to check how much your dough has risen
CRUSTY ITALIAN SANDWICH ROLLS - ITALIAN RECIPES MADE EASY
2015-10-26 · To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the ¾ cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water.
- To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
- Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
- Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.
HOW TO MAKE CRUSTY BREAD | KING ARTHUR BAKING
- 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.
- Shape the dough with more rather than less surface area. A big, fat, round or oval loaf – a boule – doesn't have as much opportunity to shine in the crisp crust department as does a thin baguette, or individual rolls.
- To make crusty bread, create steam in the oven. Remember the artisan bakers I mentioned at the beginning, those masters of the perfect crusty crust? They have a professional secret: the steam-injected oven.
- Bake on a pizza stone or steel. Many bakers find they can create a decent crisp top crust, but struggle to make their bread's bottom crusty, as well.
- To keep bread crusty, cool baked loaves in the oven. This may sound like an oxymoron – cool bread in the oven? – but it works. Once the bread is baked, turn off the oven.
10 DELICIOUS AND EASY CRUSTY BREAD RECIPES - THIS TINY ...
- Best Easy Delicious Ciabatta Bread. Visit Brooklyn Farm Girl for the full recipe. Did you enjoy these easy crusty bread recipes? If so, you need to save this post to Pinterest so you can come back to it again and again.
THE BEST DINNER ROLLS (FLUFFY, CRUSTY, AND CHEWY) RECIPE
- For the Yukone: In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes.
- For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds.
- Transfer to a lightly greased bowl (the dough will be slightly warm and incredibly sticky), cover with plastic, and refrigerate until roughly doubled in bulk, between 60 and 90 minutes depending on temperature of yukone.
- Turn dough onto a clean, un-floured surface, but do not deflate. Cut into 12 roughly equal portions (2 1/4 ounces or 60g each), cupping each beneath your palm and working in quick circular motions to form a smooth ball.
- To Finish: Adjust oven rack to lower-middle position and preheat to 400°F (204°C). Fill a deep pot with about 3 inches of water and bring to a boil over high heat.
- Arrange rolls on a parchment-lined half sheet pan; these can be baked immediately or left at room temperature up to 4 hours. Bake until blistered and golden brown all over, about 35 minutes.
- Rolls can be served immediately or held at room temperature for up to 6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if rolls have cooled and you prefer them hot.
SUPER EASY FRENCH BREAD ROLLS PERFECT FOR BEGINNERS | MEL ...
EASY BREAD ROLLS | NO-KNEAD BREAD RECIPE
Easy. Freezer Friendly. Baking . One Pot. Recipes > Bread Recipes. Soft or Crusty Rolls . by James Morton from Brilliant Bread. Makes 12 white buns, soft or crusty. Print. This simple no-knead recipe for bread rolls allows you to choose between a crusty or soft crust, for a delicious roll just how you like it. From the book. Brilliant Bread James Morton Brilliant Bread Learn to make perfect ...
EASY CRUSTY ROLLS RECIPE, CRUSTY ARTISAN ROLLS | JENNY CAN ...
2020-04-02 · As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible. Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes. METRIC:The standard for weighing flour is 1 cup = 120 grams.
SOURDOUGH ITALIAN HERBS ROLLS | CRUSTY DELICIOUS EASY ...
Please Leave a Like and Subscribe! Comment what you want to see next! Expand for Ingredients -392 grams sourdough discard or unfed422 grams All-purpose flo...
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HOMEMADE CRUSTY BREAD ROLLS | EGGLESS BREAD ROLLS RECIPE ...
Easily make Bread Rolls with this easy step by step recipe video | Homemade Crusty Bread Rolls These homemade delicious crusty bread rolls are made with few...
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HOMEMADE ARTISAN ROLLS, EASY CRUSTY BREAD ROLLS | JENNY ...
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 ...
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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