Crusty Bread Machine Rolls with a Secret Cornstarch Glaze
Sneak Preview: Learn how to bake irresistibly crusty rolls using your bread machine and a simple cornstarch glaze. These rolls boast a thin, crackling crust and a soft interior, perfect for pairing with soups, stews, or enjoying with butter.

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Who can resist freshly baked French bread rolls with a thin, crisp, and crackling crust? Not me, for sure. Show me some marshmallow-soft salted butter, and I’m set for dinner. This is the perfect bread to serve with vegetable soup or gumbo.
Why You’ll Love These Rolls
- Ultra-Crispy Crust: Enjoy a thin, crackling crust that shatters with each bite.
- Secret Cornstarch Glaze: Achieve bakery-quality crust without special equipment.
- Bread Machine Convenience: Let your bread machine handle the mixing and kneading.
- Versatile Preparation: No bread machine? No problem! Instructions for stand mixer or hand-kneading included.
Happy Bakers Speak Up
“These are excellent! I have made them 3 times in the last 2 weeks. The first batch we just couldn’t stop eating. The second was cut up and used for fondue dipping for our annual NYE celebration (just the 2 of us) and the third is being used for small sandwiches. Thank-you so much for such an easy, delicious and consistent recipe.” —NANCY
The Secret to a Crispy Crust
The cornstarch glaze is the key to these rolls’ signature crust. This simple mixture, thickened and cooled, is brushed onto the rolls before baking, resulting in a shiny, crisp exterior.
Ingredients and Substitutions

- WATER:
- Tap water works fine.
- Cool water is fine in a bread machine.
- OLIVE OIL:
- Extra-virgin is ideal.
- Swap with any vegetable oil.
- SALT:
- Table or sea salt is recommended.
- If using kosher salt, add an extra 1/4 teaspoon.
- SUGAR:
- Granulated sugar feeds the yeast.
- Honey can be a substitute but check the moisture level as the dough kneads.
- FLOUR:
- A mix of unbleached all-purpose and bread flour gives a tender but chewy texture.
- YEAST:
- Bread machine or instant yeast is preferred.
- Active dry yeast can be substituted.
- CORNSTARCH:
- The secret ingredient for the crispy crust.
Step-by-Step Guide
- Prepare the Dough:
- Add water, olive oil, salt, sugar, flours, and yeast to your bread machine pan in the order listed.
- Select the DOUGH cycle and start. Dough should start to clump immediately.
- Check the dough after a few minutes to ensure proper mixing; adjust with flour or water as needed. Read more about this surprising secret.
- Make the Cornstarch Glaze:
- While the dough is rising, whisk together water and cornstarch in a microwave-safe bowl.
- Microwave on high until thickened and translucent, about 2 minutes.
- Let the glaze cool to room temperature.




3. Shape the Rolls:
- Once the dough cycle is complete and the dough has doubled in size, transfer it to a lightly floured surface.
- Divide into 6 or 8 equal pieces and shape each into a ball.
- Place the balls on a baking sheet lined with parchment paper or a silicone mat sprinkled with cornmeal.
4. Final Rise:
- Cover the rolls with a clean kitchen towel and let them rise until nearly doubled, about 45 minutes.




5. Bake:
- Preheat your oven to 375°F (190°C).
- Gently brush the cooled cornstarch glaze over each roll.
- Optionally, score the tops with a sharp knife and poke a few holes with a toothpick to enhance crispiness. Don’t worry if the rolls deflate a bit–they’ll spring back.
- Bake for 35 minutes or until golden brown and crispy.




This recipe was adapted from my favorite bread machine cookbook, “One Hundred Years of Bread” (paid link) by Sidney Brockman Carlisle.
FAQs:
- How can I re-crisp these rolls?
- Briefly warm them in an air fryer or hot oven to restore crispiness.seriouseats.com
- Can I use this recipe to make bread bowls?
- What’s the best way to slice these rolls without making a mess?
- Use a serrated knife and slice on a cutting board to catch crumbs.
Final Thoughts:
These crusty rolls are a delightful addition to any meal, offering a satisfying crunch and tender interior. Whether you’re serving them with a hearty soup or enjoying them with a pat of butter, they’re sure to impress. Don’t forget to experiment with different flours or add-ins like herbs to make them your own!
p.s. If you want a simpler receipe, take a look at this very popular French Bread recipe.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.