Who can resist a freshly-baked yeast roll with a thin, crisp, crackly, crumbly crust surrounding soft and chewy bread? I can’t either. Show me the marshmallow-soft butter, and I’m good for dinner.
However, these come with a warning. Crumbs may be considerable as you slice or tear these rolls, but I have a solution. See the picture below for a special slotted cutting board designed to catch the crumbs. It also makes a convenient cooling rack and/or serving tray. Google them to see a variety of price ranges.
Perhaps you’ve tried the popular 5-minute no-knead bread recipes that come together without much elbow-grease (kneading) or actual time spent in the kitchen. I used to make them myself because I loved the crispy crust, soft interior, and superior flavor. But they require advance planning as the whole process can take 8-12 hours.
The planning-ahead part is a deal killer for me.
So when I found this recipe in my all-time favorite bread machine cookbook, I was thrilled to make crusty yeast rolls from start to finish in approximately 3-1/2 hours. If you use a bread machine, the hands-on time is about the same as no-knead bread.
The secret is in the glaze–a cornstarch and water mixture, microwaved until thick and then cooled. For me, it’s easier than throwing water in my oven and/or using oven tiles or other special equipment in an effort to produce crusty bread.
I prefer to eat these rolls hot. Whatever isn’t eaten the first go-round gets a quick trip back into the oven just before dinner to re-crisp. Bake about 5 minutes in a 400 degree F oven. Turn off the oven and leave the rolls inside for another 5 minutes. Works great in a toaster oven, too, if you are only doing one or two.
Coming soon….Part Two: How to make bread bowls with this recipe.Print
Crusty dinner rolls with a soft interior. Cornstarch glaze is the secret.
- 1 cup water
- 1 tablespoon olive oil
- 1-1/2 teaspoon salt
- 1 -1/2 teaspoon sugar
- 1-1/2 cup all-purpose unbleached flour
- 1-1/2 cup bread flour
- 1 teaspoon yeast
- 1/4 cup water + 1/2 teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.
- Heat 1 cup tap water in the microwave on HIGH for 1 minute. Pour into bread machine pan with the blade in place.
- Add olive oil, salt, sugar, flour, and yeast to the pan. Select the dough cycle. After 5 minutes, check the dough. It should stick to the side and pull away. Add flour ,1 tablespoon at a time if the dough is too sticky, or add water 1 tablespoon at a time if dough is too dry (dough slaps against the side)
- When dough cycle has finished and bread has risen to double the original size, remove the dough onto a floured surface.
- For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
- Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet–evenly spaced from each other.
- Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
- Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top, if desired, but it’s not required.
- Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
To my fellow yogurt-makers: For a faux sourdough flavor, try substituting whey drained off yogurt to produce Greek yogurt for the water in this recipe.
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