Crusty Rolls
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 3 hours 15 minutes
Total Time: 4 hours 5 minutes
Servings: 6 rolls
Ingredients:
1 ½ Cups warm water, between 105 and 110°F
1 ¼ Teaspoons instant yeast
1 ½ Teaspoons salt
1 Teaspoon granulated sugar
4 Cups all-purpose flour, or bread flour
Directions:
Prepare the Dough:
Add warm water and yeast to the bowl of a stand mixer fitted with a dough hook attachment.
Stir until dissolved and allow yeast to bloom for 5 minutes.
Add salt and sugar.
Turn the mixture on low and slowly add flour, one cup at a time, until combined.
Knead the dough on low for 5 to 10 minutes.
Place the dough on a floured surface and form it into a ball.
Let the Dough Rise:
Place the dough in a lightly-greased bowl and cover with plastic wrap.
Let it rise for 3 hours in a warm, dry place.
Preheat oven to 400°F and grease a baking sheet with nonstick cooking spray or olive oil.
Place a baking dish filled with water in the oven, on the bottom rack.
Punch dough down 3 or 4 times to release large air bubbles.
Place the dough on a floured surface.
Shape the Crusty Rolls:
Cut into 6 equal pieces and form each into a ball.
Place rolls on a greased baking sheet, then cover and rest for 15 minutes.
Bake the Rolls:
Score the top of each roll with a sharp knife.
Bake for 25 to 30 minutes, or until crispy on the outside.
Serve and Enjoy:
Serve warm with salted butter if liked.
Notes:
Check yeast freshness: Expired yeast won’t activate properly.
Water temperature: The water should be warmed to between 105 and 110°F to activate the yeast, but not so hot that it kills it.
Don’t rush the rise: The 3-hour rise is key to developing a chewy texture on the rolls.
Use steam: Place water in the oven to get that crisp bakery crust.
Handle gently: Avoid overworking the dough after the first rise.
Score the dough: Scoring the tops of the rolls before baking will allow steam to escape.
Use parchment paper: Line your baking sheet to prevent sticking.
Let them cool: Rest rolls briefly before cutting so the texture sets.
Substitutions and Variations:
Whole wheat version: Replace half the flour with wheat flour for a heartier flavor.
Gluten-free: Use gluten-free flour. The bread roll texture might not be the same, though.
Seed topping: Add sesame or poppy seeds before baking. Everything but the Bagel Seasoning would be good too!
Garlic butter glaze: Brush rolls with melted garlic butter after baking.
French bread style: Shape dough into smaller baguettes instead of rolls.
How to Store Crusty Dinner Rolls:
Store: Keep rolls in a paper bag or an airtight container at room temperature for up to 2 days.
Freeze: Store them in freezer bags for up to 2 months.
Thaw: Let them thaw at room temperature.
Reheat: Warm the rolls back up in a 350°F oven for 5 to 10 minutes to crisp up the crust.
Crusty European-Style Hard Rolls FAQs:
Can I make the dough ahead?
Sure, prepare the dough up to one day in advance. Instead of letting it rise for 3 hours in a warm spot, cover and store it in the refrigerator overnight. Rest it for 30 minutes on the counter before rolling into balls and proceeding with the recipe.
Do I need a stand mixer for this bread recipe?
No, you can knead by hand on a lightly floured surface if you prefer.
How do I get a shiny crust?
Brush rolls with egg wash before baking.
Nutritional Facts:
Calories: 314kcal | Carbohydrates: 65g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 584mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 4mg
Recipe courtesy of XOXO Bella.com
