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
UNBELIEVABLE ROLLS
Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
- Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
- Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
- Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
- Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g
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
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
SEPTIEME HARD ROLLS
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 16 rolls
Number Of Ingredients 6
Steps:
- Stir together yeast, sugar, and warm water in the bowl of an electric mixer; let stand until foamy, about 10 minutes. Transfer to a mixer fitted with the dough hook attachment.
- In a large bowl, whisk together both flours and salt. With the mixer on low, add half of the flour mixture; mix until well combined. Slowly add enough of the remaining flour mixture to form a sticky dough. Continue kneading with the dough hook, adding remaining flour as necessary, until dough is smooth and completely pulls away from the sides of the bowl (you may have up to 1/2 cup flour left over), about 15 minutes. Turn dough out onto a lightly floured work surface and continue to knead with your hands to make a smooth ball, 2 to 3 minutes.
- Transfer dough to a large bowl and cover with plastic wrap; let stand in a warm place until it begins to rise, about 1 hour. Transfer bowl to refrigerator; refrigerate overnight.
- Lightly flour 2 baking sheets; set aside. Turn dough out onto a lightly floured work surface and divide into 16 equal pieces. Roll each piece into a ball, using just enough flour to keep dough from sticking, and divide evenly between prepared baking sheets, leaving space between each ball of dough. Let stand at room temperature until doubled in size, about 5 hours. If a skin begins to form on the dough, cover with a clean towel.
- Preheat oven to 400 degrees. Lightly dust dough with flour and transfer to top rack of oven. Bake until golden brown, 20 to 30 minutes, rotating and switching baking sheets from top to bottom halfway through baking. Transfer baking sheet to a wire rack and let rolls cool on baking sheet. Reheat in a 400-degree oven just before serving to crisp and warm through.
MY HARD ROLLS FOR BRATWURST
From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 6h15m
Yield 10 buns or rolls, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
- Let the dough sit covered for 20 minutes.
- Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
- Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
- Stretch and fold and place dough in fridge overnight covered.
- Next morning, If the dough didn't double in volume, let it sit out until it does.
- Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
- Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
- Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
- Brush on egg wash if desired and score once down the middle.
- Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.
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.
VIENNA HARD ROLLS
From Joy of Cooking 2006, page 618. Posting this because it is entirely different from what I have found here. Slightly modified to allow egg glaze using the 2 yolks. Preparation time includes time for rising. This looks harder than it is because I have chosen to expand the original directions hoping that a new baker would have a easier time and better results.
Provided by Queen Dragon Mom
Categories Yeast Breads
Time 4h20m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Mix warm water and yeast in a large bowl. Allow to stand until yeast is dissolved, about 5 minutes.
- Add to the yeast, next 1 cup water, sugar, salt and shortening. Stir well.
- Continuing to stir, add next 2 to 2 1/2 cups of flour. Mix until thoroughly blended.
- Fold the beaten whites into the soft dough. The dough will be very wet and sticky at this point and have a "blob-like" consistency.
- Gently stir in the flour for stiffening, use more or less as needed, until dough is still soft but no longer wet.
- Sprinkle part of the kneading flour on a cool, flat surface. Turn dough out, sprinkle with flour and knead until smooth and elastic, about 7 minutes. Sprinkle remaining flour over the surface of the dough as you knead until all stickiness is gone.
- Oil a large bowl well, turn dough into bowl, coat with oil and cover with a muslic cloth.
- Let rise for 1 to 1 1/2 hours until double.
- Push the risen dough down gently in the middle, let sit for a few minutes, then turn out onto a clean, cool surface and knead very gently for about a minutes. The dough will change consistency just a little in that time. Don't add any more flour and don't overwork the dough.
- Let the dough rise again for another hour, until doubled.
- Again, press the dough gently, don't punch it. Let it rest for about 5 minutes then turn out on a clean surface. Divide into whatever portions you need, 6 for long "hoagie-type" rolls, 12 for smaller 2 1/2 buns.
- Form dough as desired.
- Let the formed dough rest on the work surface, covered with a clean towel for up to 10 minutes, while preparing cookie sheets. Transfer dough to baking sheets which have been dusted with cornmeal. Cover with cloth and let rise for another hour, until doubled.
- While your dough is resting, preheat oven to 425.
- Put a 13 x 9 inch metal (DON'T USE GLASS!) baking pan on the bottom rack of the oven while preheating.
- When oven is hot, pouring boiling water into pan in bottom of oven and immediately place a baking sheet of rolls onto the middle rack.
- Lightly beat the yolks and milk, set aside.
- After rolls have "popped", brush the tops with the yolk/milk mixture, return to oven.
- Bake at 425 until golden brown and crusty, about 20 minutes.
- Remove from oven and cool on wire racks.
Nutrition Facts : Calories 243.1, Fat 3.6, SaturatedFat 1, Cholesterol 31.8, Sodium 258.3, Carbohydrate 44.5, Fiber 1.9, Sugar 0.6, Protein 7.2
CRUSTY HARD ROLLS
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
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
HOMEMADE DINNER ROLLS
Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.
Provided by Food Network
Categories side-dish
Time 41m
Yield 24 to 30 rolls
Number Of Ingredients 9
Steps:
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
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DELI-STYLE HARD ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (23)Total Time 2 hrs 7 minsServings 6Calories 240 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a smooth dough., Cover the dough and let it rise until it's noticeably puffy, about 1 hour., Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 1/4 ounces each).
- Shape into balls., Dip the top half of each roll into water, then into the seeds., Place the rolls into the cups of a lightly greased hamburger roll pan, or onto a lightly greased or parchment-lined baking sheet.
CRUSTY EUROPEAN-STYLE HARD ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (210)Calories 160 per servingTotal Time 15 hrs 30 mins
- 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.
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