Crusty Rolls

Recipe by SharleneW
READY IN: 2hrs 30mins
YIELD: 20 rolls




  • 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.