Preview: Make these really Crusty Bread Machine Rolls with the help of your bread machine. The secret is in the simple cornstarch glaze.
Who can resist a freshly-baked yeast roll with a thin, crisp, and crackling crust? Not me, for sure. Show me some marshmallow-soft salted butter, and I’m set for dinner.
Instead of a pan of hot water or another fancy system, the secret is in the glaze. So please keep reading to find out how easy it is to get a crackly crust on these distinctive rolls.
If you don’t have a bread machine, no worries! See the recipe notes for how to use a stand mixer or your hands to make these rolls.
What’s the secret to the crispy crust?
The glaze is a cornstarch and water mixture, microwaved until thick, then cooled. For me, it’s easier than spraying water into my oven or using oven tiles or other special equipment to produce crusty bread.
Ingredients and substitutions:
- WATER: If you have spring water, some people think it makes better bread. I have used tap water for years with success.
- OLIVE OIL: I use extra-virgin olive oil because I always have it on hand. Avocado oil or another vegetable oil like canola makes a good substitute.
- SALT: Table salt or sea salt is my first choice. If you use Kosher salt, add a 1/4 teaspoon more.
- SUGAR: Use granulated sugar. It’s possible you could substitute honey but I haven’t tested it in this recipe.
- FLOUR: The combination of unbleached all-purpose flour and bread flour makes an excellent texture for this roll. If you don’t have one or the other, use the one you have for all of the flour requirement.
- YEAST: This recipe was formulated with bread machine or instant yeast. You can substitute active dry yeast if that’s what you have. See the recipe notes for details.
- CORNSTARCH: The cornstarch glaze is the secret to the crunchy crust. I have not experimented with any other thickeners.
Frequently Asked Questions about Crusty Bread Machine Rolls
Whatever you don’t eat the first go-round should get a quick trip back into the oven just before dinner to re-crisp. Bake the rolls for about 5 minutes at 400˚F.
Then, turn off the oven, and leave the rolls inside for another 5 minutes. This technique also works in a toaster oven when you are only re-heating one or two rolls.
Yes. Read all about making bowls with this bread.
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.
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p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Crusty Bread Machine Rolls Recipe
- 1 cup warm water - 227 gr
- 1 tablespoon olive oil - 13 gr
- 1-1/2 teaspoon table or sea salt - 9 gr
- 1-1/2 teaspoon granulated sugar - 6 gr
- 1-1/2 cup all-purpose unbleached flour - 180 gr
- 1-1/2 cup bread flour - 180 gr
- 1 teaspoon bread machine or instant yeast - 3 gr
- ¼ cup water - 57 gr
- ½ teaspoon cornstarch - 1.25
- 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 and press START.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the DOUGH cycle is finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before proceeding.
- For dinner rolls divide the 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.
- 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.
- Preheat oven to 375˚F.
- Mix the water and cornstarch in a 2-cup pyrex container and heat in a microwave for 20 seconds on HIGH or until thick. Whisk it well.
- 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 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.
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.