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.
Crusty Bread Machine Rolls with a Secret Cornstarch Glaze
Video
Ingredients
Dough
- 1 cup (227 g) water (cool)
- 1 tablespoon (14 g) olive oil
- 1-1/2 teaspoon table or sea salt
- 2 teaspoons granulated sugar
- 1-1/2 cup (180 g) all-purpose unbleached flour
- 1-1/2 cup (180 g) bread flour
- 1 teaspoon bread machine or instant yeast
Glaze
- ¼ cup (57 g) water
- ½ teaspoon cornstarch
Instructions
Prepare the Dough:
- Add 1 cup (227 g) water (cool), 1 tablespoon (14 g) olive oil, 1-1/2 teaspoon table or sea salt, 2 teaspoons granulated sugar, 1-1/2 cup (180 g) all-purpose unbleached flour, 1-1/2 cup (180 g) bread flour, and 1 teaspoon bread machine or instant yeast to the pan. Select the DOUGH cycle and press START.
Check the Dough Twice:
- 🔹 First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.🔹 Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.💡 New to bread machines? Read more about this surprising secret to success with a bread machine here.If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.Wait 1–2 minutes between additions to let the dough adjust.
Make the Glaze:
- While the dough is rising, whisk together 1/4 cup (57 g) water and 1/2 teaspoon (½ teaspoon) cornstarch in a microwave-safe bowl.Microwave on high until thickened and translucent, about 2 minutes.Let the glaze cool to room temperature.
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 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.
Final Rise:
- Cover dough balls with a tea towel and set them in a warm place for about 45 minutes or until risen almost double.
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 roll looks deflated. It will pop right back when it hits the oven.Bake for 35 minutes or until golden brown and crispy and the internal temperature reaches 200˚F (93˚C)..
- Move the rolls to a wire rack to cool.
Notes
- Hint for my fellow yogurt-makers: For a faux sourdough flavor, try substituting the whey drained off yogurt for the water in this recipe.
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.