PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)
These crisp on the outside, tender on the inside rolls won a blue ribbon at the state fair. They have a great flavor!
Provided by Chris from Kansas
Categories Yeast Breads
Time 2h55m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan as suggested by manufacturer.
- Choose dough cycle and start machine.
- Upon completion of the dough cycle, remove dough.
- Form rolls, place on a greased baking sheet.
- Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
- Bake in a preheated 400 degree oven for 12-15 minutes.
CRUSTY ROLLS
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
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 ROLLS
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
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.
CRUSTY DINNER ROLLS
Make and share this Crusty Dinner Rolls recipe from Food.com.
Provided by Pa. Hiker
Categories Yeast Breads
Time 6h10m
Yield 12 rolls
Number Of Ingredients 5
Steps:
- Combine all of the dough ingredients and mix and knead them together-- by hand, mixer or bread machine-- till 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 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.
Nutrition Facts : Calories 132.9, Fat 0.4, SaturatedFat 0.1, Sodium 291.9, Carbohydrate 27.9, Fiber 1, Sugar 0.1, Protein 3.8
HARD ROLLS (USING A STAND MIXER)
Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.
Provided by 2Bleu
Categories Yeast Breads
Time 45m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
- Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
- ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
- NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.
Nutrition Facts : Calories 379, Fat 3, SaturatedFat 0.6, Cholesterol 41.5, Sodium 443.5, Carbohydrate 75.1, Fiber 3.4, Sugar 2.4, Protein 11.4
More about "crusty hard rolls food"
CRUSTY EUROPEAN-STYLE HARD ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (206)Total Time 15 hrs 30 minsServings 12Calories 160 per serving
- 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.
- It may also stick to the bowl just the tiniest bit., 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.
HARD CRUSTY ROLLS | CHICAGO - YELP
From yelp.com
IFOOD.TV
From ifood.tv
MY FOOD NEW: QUICK AND CRUSTY HARD ROLLS
From myfoodnew.blogspot.com
EASY CRUSTY ROLLS RECIPE, CRUSTY ARTISAN ROLLS | JENNY CAN ...
From jennycancook.com
CRUSTY HARD ROLLS - YOUTUBE
From youtube.com
CRUSTY HARD ROLLS BEFORE THEY WERE BAKED | RECIPES, HARD ...
From pinterest.com
CRUSTY EUROPEAN-STYLE HARD ROLLS | RECIPE | HARD ROLLS ...
From pinterest.ca
HOMEMADE CRUSTY PORTUGUESE ROLLS (PAPO SECOS) - FOODLE CLUB
From foodleclub.com
THE BEST DINNER ROLLS (FLUFFY, CRUSTY, AND CHEWY) RECIPE
From seriouseats.com
CRUSTY HARD ROLLS
From pinterest.ca
HOW LONG DO CRUSTY DINNER ROLLS LAST? - STILLTASTY
From stilltasty.com
CRUSTY ROLLS RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN HARD ROLLS {PANINI DURI ITALIANI} - ALL OUR WAY
From allourway.com
CRUSTY EUROPEAN-STYLE HARD ROLLS - PINTEREST
From pinterest.com
CHICAGO HARD ROLLS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BASIC CRUSTY ROLLS RECIPE - LOS ANGELES TIMES
From latimes.com
CRUSTY HARD ROLLS - BURNT APPLE
From burntapple.com
NJ HARD ROLL RECEIPE FROM NJ - ALL INFORMATION ABOUT ...
From therecipes.info
HARD CRUSTY ROLLS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
CRUSTY HARD ROLLS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
From dinnerthendessert.com
CRUSTY WHITE ROLL NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CRUSTY SOURDOUGH ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRUSTY EUROPEAN-STYLE HARD ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
CRUSTY HARD ROLLS | HOMEMADE BREAD, HARD ROLLS, FOOD
From pinterest.com
CRUSTY HARD ROLLS - BLOGGER
From angiesrecipes.blogspot.com
HOW TO MAKE CRUSTY BREAD ROLLS - FOOD NEWS
From foodnewsnews.com
CRUSTY SOURDOUGH ROLLS RECIPE - A WONDERFUL BREAKFAST ...
From foodgeek.dk
CRUSTY HARD ROLLS | RECIPES, HARD ROLLS, FOOD
From pinterest.com.au
CRUSTY BREAD & ROLL FAMILY - FROZEN DOUGH | GONNELLA BAKING CO
From gonnella.com
CRUSTY GOLDEN ROLLS: EUROPEAN-STYLE - FAB FOOD FLAVORS
From fabfoodflavors.com
CRUSTY HARD ROLLS | HARD ROLLS, SWEET SAVORY RECIPES ...
From pinterest.com
CRUSTY ROLLS - PRINTER FRIENDLY - ALLRECIPES.COM
ONE PERFECT BITE: QUICK AND CRUSTY HARD ROLLS - BLOGGER
From oneperfectbite.blogspot.com
MARY ANN'S ITALIAN HARD ROLLS RECIPE - COOKEATSHARE
From cookeatshare.com
NUTRITION FACTS FOR PUBLIX CRUSTY WHITE HARD ROLL
From myfooddiary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search