Best 9 Easy Crusty Bread Rolls Recipes

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Indulge in the delightful world of crusty bread rolls, a culinary masterpiece that combines simplicity and exquisite taste. These rolls boast a crisp, golden-brown exterior that yields to a soft and fluffy interior, making them the perfect accompaniment to any meal. This article presents a collection of easy-to-follow recipes that cater to various dietary preferences, including classic white bread rolls, hearty whole wheat rolls, and delectable gluten-free rolls. Whether you're a seasoned baker or just starting, these recipes will guide you through the process of creating these delectable treats in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.

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

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.

Nutrition Facts : Calories 246 calories, Fat 2 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

NO KNEAD CRUSTY ROLLS



No Knead Crusty Rolls image

PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.

Time 4h

Yield 8 rolls

Number Of Ingredients 4

2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
1/4 teaspoon (1 g) instant or dry active yeast
1 teaspoon salt
1 1/4 cups hot tap water (up to 130° F)

Steps:

  • In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
  • Cover with plastic wrap & let stand on counter top for 3 hours.
  • After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
  • Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
  • Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
  • 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.

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

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

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.

Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

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.

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

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.

Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g

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

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.

Nutrition Facts : Calories 90.5, Fat 0.7, SaturatedFat 0.2, Cholesterol 21.1, Sodium 65.8, Carbohydrate 17.5, Fiber 0.7, Sugar 0.7, Protein 3

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

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.

Nutrition Facts : Calories 101 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

CRUSTY HARD ROLLS



Crusty Hard Rolls image

Make and share this Crusty Hard Rolls recipe from Food.com.

Provided by chef 998002

Categories     Breads

Time 45m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 7

1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

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.

Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9

Tips:

  • Ensure all ingredients are at room temperature for optimal yeast activation.
  • Use a digital kitchen scale for accurate measurements of ingredients.
  • Pay attention to the water temperature; lukewarm water (around 110°F/43°C) is ideal for activating the yeast.
  • Knead the dough until it becomes smooth and elastic, about 10-12 minutes.
  • Allow the dough to rise in a warm place until it doubles in size, about 1-2 hours.
  • Preheat the oven to the highest temperature possible before baking the rolls.
  • Spraying water on the rolls during the first few minutes of baking creates a crispy crust.

Conclusion:

These homemade crusty bread rolls are a delightful combination of crispy crust and soft, airy interior. By following the tips and carefully executing each step, you'll end up with freshly baked rolls that elevate any meal. Experiment with different toppings, such as sesame seeds, poppy seeds, or chopped herbs, to add a personal touch to your bread rolls. Whether you're a seasoned baker or just starting, this recipe provides a comprehensive guide to creating delicious, crusty bread rolls that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on this enjoyable baking journey!

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