Best 5 Crusty Hard Rolls Recipes

CRUSTY EUROPEAN-STYLE HARD ROLLS

Steps:

• 1) To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight. 2) 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. It may also stick to the bowl just the tiniest bit. 3) Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours. 4) 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. 5) 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. 6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F. 7) 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 the hit the oven's heat. 8) Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven. 9) 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.

CRUSTY HARD ROLLS

Steps:

• The Starter:
• 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 should 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 or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
• Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
• Yield: 12 rolls.

CRUSTY ROLLS

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.

CRUSTY ROLLS

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.

CRUSTY FRENCH ROLLS

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.