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."
 
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photo by truckercook photo by truckercook
photo by truckercook
Ready In:
2hrs 30mins
Ingredients:
7
Yields:
20 rolls
Serves:
20
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ingredients

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directions

  • 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.

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Reviews

  1. Good lowfat rolls. The instructions for this recipe are very clear and produced a dough that was very easy prepare and quite pliable. The flavor of the olive oil is very noticeable though - I am not sure I cared for it in these rolls. The exterior does indeed get quite crisp, and the interior was soft, but not as dense and rich in flavor as expected. I found these to be very similar in texture to refrigerator biscuit dough when cooked, although with a very different flavor. A good recipe,and certainly healthier than other roll recipes,but not a favorite for us.
     
  2. Easy to follow recipe and very good rolls. I made them large enough for hamburger rolls. If you vary the size and shape, these are very versatile.
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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