Really Crusty Bread Machine Rolls with a Secret Glaze

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Sneak Preview: Make these really Crusty Bread Machine Rolls with the help of your bread machine. They are like your favorite French Bread made into rolls. The secret to the crust is in the simple cornstarch glaze.

Bread machine crusty roll recipePin

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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. These are the perfect bread to serve with vegetable soup or gumbo.

Four Reasons Why You Will Go Crazy for These Rolls

  1. The crust is extremely crispy and thin. Don’t eat these without something to catch the crumbs.
  2. The secret to the unique crust is the glaze. No hot water or Dutch oven is required.
  3. Mix the dough in your bread machine on the DOUGH cycle. It’s the best dough kneader in town.
  4. If you don’t have a bread machine, no worries! See the recipe notes for using a stand mixer or your hands to make these rolls.

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


What’s the Secret to the Crispy Crust?

  1. 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.
  2. Bake the rolls for 35 minutes to get the crispiest crust.
  3. Poking the rolls with a toothpick contributes to a crispy crust, but it’s optional.
  4. If you want the crust even crispier, set your baked rolls in an air fryer for a few minutes before you eat them.

Ingredients and Substitutions

ingredients needed for this breadPin
  • WATER: If you have spring water, some people think it makes better bread. I have used tap water for years with success. Warm water is not essential. The friction of the paddles as they knead the dough will warm the ingredients in a hurry.
  • OLIVE OIL: I use extra-virgin olive oil because I always have it on hand. Avocado oil or another vegetable oil like canola make a good substitute.
  • SALT: Table salt or sea salt is my first choice. If you use Kosher salt, add a 1/4 teaspoon more. I encourage you not to cut back on the salt as it lends this bread a delightful flavor.
  • SUGAR: Use granulated sugar. It’s possible you could substitute honey but I haven’t tested it in this recipe.
  • FLOUR: Combining unbleached all-purpose flour and bread flour results in an excellent texture. If you don’t have one or the other, use the one you have for all of the flour requirements. If possible, weigh the flour with a digital scale.
  • YEAST: This recipe was formulated with a 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.

How To Make Crusty French Rolls with a Bread Machine

all ingredients added to the bread machine pan except for glaze ingredientsPin
Add all the dough ingredients into the bread machine pan in the order given.
dough starting to clump immediatelyPin
Select the DOUGH cycle and press START. Lift the lid during the first minute and ensure the paddles are engaged correctly, and the dough starts clumping.
dough should become smooth and elastic as the kneading progressesPin
Recheck the dough 12-15 minutes later.

Open the lid and watch the dough knead. It should stick to the side, then pull away cleanly. If the dough is too wet and sticky, add flour one tablespoon at a time, allowing a couple of minutes for the dough to absorb the flour before adding more.

If the dough is too dry and rides freely on top of the post, add liquid one tablespoon at a time, allowing a couple of minutes between each addition for the dough to absorb the liquid before adding more. Read more about this secret to making amazing bread with a bread machine.

preparing the secret glaze for the French rollsPin
While the dough rises in the bread machine, prepare the glaze with water and cornstarch to cool before you need it.

Measure the water and cornstarch into a microwave-safe measuring cup or bowl. Microwave on HIGH for 2 minutes or until the mixture thickens. Stir with a whisk.

Dough should double in size by the end of the DOUGH cycle.Pin
At the end of the DOUGH cycle, the dough should look puffy and double its original size.

Shaping the Dough

pulling the dough out of a bread machine unto a floury surface (a silicone baking mat)Pin
Pull the dough out of the pan and onto a lightly floured surface. I use a silicone baking mat because it makes clean-up easy.
lightly knead and shape dough into a ballPin
Lightly knead the dough and shape it into a ball.
dividing dough into 6 or 8 equal portionsPin
Use a knife or bench scraper to divide the dough into six or eight equal pieces.
shaping each roll into a ballPin
Shape all portions into round balls. See this in action in the accompanying video.
cover rolls for a final rise.Pin
Cover shaped rolls with a kitchen towel or plastic wrap lightly sprayed with oil. Set aside for the final rise. The rolls must expand to almost double their original size and get puffy.

Preheat your oven to 375˚F (190˚C) about 15 minutes before you think the rolls will be ready.

glazing rollsPin
Lightly glaze each roll. Try not to let any glaze drip or run.
scoring rolls.Pin
After glazing, score the rolls. (Scoring is optional.)
poking rolls with a toothpick.Pin
Use a toothpick or cake tester to punch 5 or 6 tiny holes in each roll.

Don’t worry if the rolls look deflated. They will pop spring back when they hit your hot oven. This is optional. If you forget about it or don’t want to mess with it, no problem.

baked rolls served with butter.Pin
Bake at 375˚F (190˚C) for 35 minutes or until the crust is crispy and golden brown.

FAQ About Crusty Dinner Rolls

How do I re-crisp French roll bread?

Give your baked rolls a quick trip back into the oven just before dinner to re-crisp. Warm the rolls for about 5 minutes at 400˚F. Turn off the oven, and leave the rolls inside for another 5 minutes. This technique also works in a toaster oven when reheating one or two rolls.

Can I make bread bowls for soup with this recipe?

Yes. Read all about making bowls with this bread.

How can I avoid a mess when slicing crusty rolls or loaves?

See the picture below for a special slotted cutting board(paid link) to catch the crumbs. It also makes a convenient cooling rack and/or serving tray. If you don’t have such a tray, place your cutting board on a towel to catch the crumbs.

cutting really crusty rolls on a slatted cutting boardPin

Can I freeze these rolls?

Yes. Double-wrap them to prevent freezer burn, and eat them within a month for the best flavor.


Parting Thoughts: If you like this roll recipe, you will also love my popular French bread recipe: Crusty French Loaf. Don’t miss these if you want chewy sourdough rolls with a crunchy crust. Both are mixed in a bread machine, then baked in a conventional oven for the best homemade bread you’ll be proud to share.

This recipe was adapted from my favorite bread machine cookbook, “One Hundred Years of Bread” by Sidney Brockman Carlisle.

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Really Crusty RollsPin
Yield: 8 large rolls

Really Crusty Bread Machine Rolls Recipe

I can think of no better accompaniment for stew, gumbo, or chowder than these Crusty dinner rolls with a soft interior. Cornstarch glaze is the secret.
5 from 78 votes
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Video

Prep time: 2 hours 30 minutes
Cook time: 35 minutes
Total time: 3 hours 5 minutes

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

Dough:

  • Pour 1 cup (227 g) water (cool) into your bread machine pan with the blade in place.
  • Add 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 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.

Shaping the rolls:

  • 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 (4 pieces), and finally, divide those 4 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 them in a warm place for about 45 minutes or until risen almost double.
  • Preheat oven to 375˚F (190˚C).

Making the glaze:

  • Mix 1/4 cup (57 g) water and 1/2 teaspoon (½ teaspoon) cornstarch in a 2-cup Pyrex container and heat in a microwave for 2+ minutes on HIGH or until thick. Whisk it well.

Preparing the rolls for baking:

  • 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.
  • Use a toothpick to poke 5 or 6 holes in each roll. Don’t worry if the roll looks deflated. It will pop right back when it hits the oven.
  • Bake for 35 minutes until the crust is crisp and brown and the internal temperature reaches 200˚F (93˚C).
  • Move the rolls to a wire rack to cool.

Notes

  • 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.

Nutrition

Serving: 1roll | Calories: 78kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.58 from 78 votes (67 ratings without comment)

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76 Comments

  1. 5 stars
    We had dinner at Swiss Chalet one night last week and we enjoyed the crusty dinner rolls that they serve with dinners. I went online to find the recipe and lo and behold, you had it right here! I made them for dinner last night – ribs and chicken – for company and they were a big hit. Just like or even better than Swiss Chalet. Thanks again, Paula. Hope you’re enjoying summer.

    1. Hey Stephen,

      How are you doing? Glad to hear your rolls were a big hit. Congratulations. And thank you for the 5-star review!!!!

  2. Carol Woodard says:

    I made these last month and they were wonderful. Today I made a shrimp and corn chowder and thought these rolls would be perfect. They’re in the oven right now. They smell so good, I just popped another recipe in the bread maker. Will surprise my daughter with chowder and crusty rolls.

    1. Hi Carol,

      I can’t think of a better surprise than hot rolls from the oven. Your daughter is a lucky gal. Shrimp and corn chowder sounds delicious, too.

      Thank you so much for writing. Have a great week.

  3. 5 stars
    I skipped the glaze and just brushed the tops with egg whites. Bread and pastry doughs have always been my nemesis. These, however, were perfect and delicious. Just the right amount of crusty on the outside and soft on the inside. I took them to my local baking club and they loved them. I will be making them again!

    1. Hi Kay,
      I like your modification. The approval of your baking club is confirmation. So happy to hear you thought they were worth sharing.

  4. Hello Paula,

    Thank you very much for this fantastic recipe.

    I was just wondering if it would be possible to make the bread rolls shiny as well as crusty. I did consider adding a little water to a lightly beaten egg but then I wouldn’t be able to use the cornstarch and water slurry to make them crusty on the outside.

    I would like the rolls to be crusty on the outside but not heavy. It was lovely when I used to be able to buy freshly baked crusty cobs/rolls from the bakery that were crusty on the outside but still light. The insides were light and airy.

    If you or anyone else has any suggestions, I would be grateful if you would let me know please.

    Thank you very much for your time and help.

    Very best wishes,
    Olivia

    1. Hi Olivia,
      As you may have guessed, bakeries have special ovens that force steam into the oven as their rolls bake, making them crusty and imparting a shine. This is hard to imitate, but you can add a tray of boiling water to your oven when you put the bread in to bake. Some people spritz the walls of their hot oven with water, but you must be careful to avoid hitting the oven light.

  5. 5 stars
    Good afternoon Paula, may I know the purpose of poking the risen dough balls with toothpicks before baking? Thanks.
    (I have made this recipe many times, but somehow I missed out this step 🤔🤔🤔)

    1. Hi Ju,
      Sometimes, I forget to poke these rolls, and they aren’t that much different. The crust may be slightly crustier. Do as you like.

  6. I’m trying to sign up for your news sheet, nothing happened. Could you do it via this?

    1. Hi Chris,
      I signed you up manually. You can unsubscribe if this is not what you wanted.

  7. 5 stars
    During proofing then only realised I didn’t have cornflour in the cupboard 😂 so baked these using the “spraying water into oven” method, bit messy 🤭… But taste as wonderful – – even when heated up in oven from the freezer 🤩

  8. 5 stars
    Hi Paula, may I know the temperature of the water after being heated? As I don’t have a microwave. Thanks.

    1. Hi Ju,

      Let me apologize in advance for all the recipes I use a microwave in. I love microwaves and can’t imagine life without them.

      In this recipe, the water will have to come to a boil (212˚F) to thicken the mixture. Use a small pan and it shouldn’t take long.

  9. Leela Manilal says:

    I am using Panasonic
    Will I get fruit bread recipes

    1. Leela,
      I’m not sure what you mean by “fruit bread recipes.” If you are talking about traditional banana bread that is a “quick” bread with baking powder and/or baking soda, I don’t have recipes like that on my website. My recipes are strictly for yeast breads, and some of them do have fruit in them. My banana yeast bread is fabulous if I do say so myself, but it’s not a cake-like bread.

  10. Hi there Paula!
    Just whipping these up and need to confirm the gram discrepancy between the sugar and salt. Both 1.5 tsp, but sugar is 18g, and salt is 9g? Seems like a big difference for 2 substances that are similar in texture?
    I’m using rosemary salt for a little variation! Thank you fo all the awesome recipes! My family just loves that I’ve taken up making bread, and I couldn’t have done it without you!!!

    1. Tia,
      Thank you for catching this and taking the time to write. The sugar is wrong–should be 6 gr. The salt is correct at 9 grams. I use the conversion table on the King Arthur Baking site if you ever want to check an ingredient for yourself. https://www.kingarthurbaking.com/learn/ingredient-weight-chart

      Also, thank you so much for your kind words. You made my day!

  11. Tira Wood says:

    What temperature should the microwaved water be.
    Thank you.

    1. Hi Tira,

      If you’re talking about the cup of water at the beginning of the recipe, room temperature is fine. The water/cornstarch mixture is cooked until it thickens. Have never checked the temperature on that mixture.

  12. This sounds great for hoagies. If this recipe makes 8 buns might it make 6 hoagies?

    1. Hi Vivan,

      Sure, I think it would make 6 hoagies, although I’ve never tried it. Do you want your hoagies to be really crusty? If not you could leave the cornstarch glaze off.

  13. 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.

    1. Hi Nancy,

      I like your idea to use it for fondue dipping. What a great tradition! Gotta remember this. Thanks for writing.

  14. I made these yesterday. They were excellent with a tender inside and crunchy crust. I appreciated your tips for troubleshooting the dough’s consistency.

    1. Hi Renee,

      Good deal. Always happy to hear when a recipe works out for you. Thank you for writing.

  15. Hi! I’m going to be making these rolls tomorrow- very excited! Was just wondering, if I knead the dough by hand how long should I allow it to rise until it is double in size?

    1. Hi Nicole,
      It’s difficult to tell you an exact time as it depends on several factors: the temperature of the dough when you start the rising process, the ambient temperature where the dough is sitting, and the kind of yeast you use. In general, it takes about an hour to an hour and a half. Check it after an hour to see if it has doubled in size.

      Do you know how to check if the dough has risen enough? Poke two fingers into the dough and pull them back out. The holes should start to fill in SLOWLY when the dough is ready. If the holes don’t fill in at all, the dough has risen too much already. If the dough bounces back and the holes disappear almost immediately, it needs to rise some more. I hope that helps. Happy Bread-eating!

  16. 3 stars
    I tried these for the first time yesterday and I have a second batch proofing in my oven as I write this. These rolls are fantastic and so easy. The recipe is perfect as is. Yesterday, I made the rolls a bit smaller to serve with dinner; today I made the larger size to use as buns with turkey-spinach-feta burgers. This just might be my new favorite bread recipe. I am all Italian and was raised on bread that is very much like yours; my family raved over these and that is high praise indeed coming from a bunch of Italians who have very strong opinions about good food. Thank you so much!

  17. 5 stars
    Paula, thank you for answering my questions on refrigerating this dough – it was a great success! I made a biga the night before using 1 cup of the flour and ½ cup whey (instead of water) and ¼ teaspoon yeast. I added it to the recipe reducing your quantities of flour and water by those amounts. After the dough cycle was complete I plopped the dough into a deep greased glass bowl, covered with plastic wrap and refrigerated it overnight. Next morning I divided the dough into 8 equal pieces, formed the buns and placed them on a lined baking sheet to rise for 1 hour 15 minutes in the oven with the oven light on. I find the oven with the oven light on is the perfect proofing environment. After they had doubled in size I placed a shallow bowl of water on the bottom rack of the oven (for steam) and preheated the oven to 425F. I brushed the buns with the cornstarch glaze, slashed them slightly and baked them for almost 20 minutes. The tops are “crackly” and the interiors are soft and chewy. I hope my feedback helps.

  18. Hi Paula! Greetings from Nova Scotia, Canada! Can I refrigerate this dough overnight after the dough cycle ends? If so what would I need to do the next day? Do I need the cold dough to warm up before shaping (like your pizza dough) into rolls or do I shape them cold and allow to rise if so for how long? Any advice would be greatly appreciated as I would love to adapt this recipe into an overnight refrigerated all-purpose dough. Thanks so much!

    1. Hi MJ, I have never tried it with this dough, but in general, you can do it with most dough recipes. Worth a try. I would not think it is necessary to wait for the dough to warm before shaping into rolls. However, if you shape the cold dough into rolls, it might take an additional hour or two for them to proof until almost double in size. I can’t give you a specific time. It will depend on the ambient temperature where your rolls are rising as well as the size of the rolls, how long you took to roll them out, how cold your baking container is, etc. There’s a good chance that refrigerating overnight will improve the flavor of your rolls.

      1. Paula, I have just submitted a 5 star review. Thank you for answering my questions on refrigerating this dough – it was a great success! I made a biga the night before using 1 cup of the flour and ½ cup whey (instead of water) and ¼ teaspoon yeast. I added it to the recipe reducing your quantities of flour and water by those amounts. After the dough cycle was complete I plopped the dough into a deep greased glass bowl, covered with plastic wrap and refrigerated it overnight. Next morning I divided the dough into 8 equal pieces, formed the buns and placed them on a lined baking sheet to rise for 1 hour 15 minutes in the oven with the oven light on. I find the oven with the oven light on is the perfect proofing environment. After they had doubled in size I placed a shallow bowl of water on the bottom rack of the oven (for steam) and preheated the oven to 425F. I brushed the buns with the cornstarch glaze, slashed them slightly and baked them for almost 20 minutes. The tops are “crackly” and the interiors are soft and chewy. I hope my feedback helps.

        1. Thank you, thank you MJ. You’re the best!! I love that you used whey. Yes. Perfection. I’m going to try it myself.

  19. SewMagical says:

    5 stars
    My first time making rolls. Came out perfect! I added poppy seeds to the top before baking.

  20. Can you ever over-proofed these babies?? Because I’ve forgotten to set my timer ?

    1. Yes, Ju, you definitely can over-proof. If that is what happened, push the dough down and let it rise again, just not as much. When your bread is over-proofed, it will usually collapse on top and/or the sides. Hope this helps.

      1. Thanks Paula. They turned out PERFECT! Family requested to make again ?

  21. 5 stars
    When I type the fonts so light that I can barely read and so made a spelling error, is it your website or soething wrong on my side! The spelling should read Followed
    Thanks

  22. 5 stars
    When I type the fonts so light that I can barely read and so made a spelling error, is it your website or soething wrong on my side! The spelling should read Followed
    Thanks

  23. This afternoon I folowed your recipe to make the crusty rolls Your Very special hint of the cornflour soloution brushed on the rolls just before putting them in the oven was Brilliant- Earlier I had to put a pan of boiling water in the oven and still did not acheive the reults, but with this method they came OUT just Amazing! THANKS A LOT , really appreciate it

    1. Glad you liked them SS. I think I agree with you that the font is light when you are typing a comment. Will remedy that ASAP. Thanks for letting me know.

  24. I made these for Thanksgiving, with no changes to the recipe. They were a big hit! Easy, and perfect, tender and crusty, as promised.

  25. Christine says:

    Thank you for these wonderful bread recipes. I’ve only recently started making bread again and love making the dough in the breadmaker and baking in the oven. We were not fans of the bread baked in the breadmaker so this is exactly what I was looking for. These rolls were great! Next time I will use part whole wheat flour or 12-grain. Have you done that before?
    Our favourite so far is the sunflower oatmeal bread – I skip the sunflowers and substitute Whole Wheat flour for part of the white flour. A very much loved bread here. Thank you for making breadmaking so easy!!!

  26. I am making these for my mom. Do you have any freezing suggestions? Should I freeze after cooking, freeze before? If freezing before what about the glaze? I would like to make it as easy for her as possible? I am hoping it will be a taste of home (UK) for her.

  27. I made these last night. They came out perfect and everyone loved them. Thank you for the recipe.

  28. I have been trying out different recipes for crusty rolls, but they never turned out right. Now I will never have to look for one again!!! Thanks Paula for sharing. These rolls were just yummy and the crust on top was just like your picture!!! The cornstarch mixture, as well as the entire recipe was a bomb!!!

  29. thebakingathome says:

    They are great, no mistakes in measurements! Really nice trick the cornstarch! Thanks for adding this recipe in one of my favorites of bread making! Real tasty rolls!

  30. Thank you, Paula! We’re going to use them for pulled pork sandwiches tonight. They’re in the oven now and smell amazing! Thank you so much for your recipes. I’m new to bread machines and I’m learning a lot on your site.

  31. I made the glaze with 1/4 cup of water and then realized there are no units on it implying it should be 1/4 teaspoon but that doesn’t seem like enough water. Should it be cup or teaspoon? Anyone know?

    1. Hi Susan,
      My mistake–which I have corrected. You were right to assume 1/4 CUP of water. Hope your rolls turn out to your liking.

  32. These are great rolls! I made mine by hand using whey in place of the water. In order to get the nice crust, the rolls definitely need close to 35 minutes, which I initially thought would be too long a baking time. Thank you for sharing this recipe.

  33. made these tonite. So good. I brushed mine with butter and it only took 20 minutes.

    1. 5 stars
      Thank you for the Metric measurements 🤩

      1. You’re welcome, Margaret. Anytime you find one of my recipes without them, send me a message and I’ll covert it ASAP.

  34. I just took these out of the oven. It’s a snow day here and I was looking for a roll to go with the soups (clam chowder and also beef vegetable) I have simmering. Wish I could include a picture but I don’t know if that’s an option. Yes, I took pictures because they are beautiful 🙂 So happy with how they came out!! They look really good, they are crusty on the outside, soft on the inside… and they taste AMAZING. I always come back to your site for bread recipes. Thank you for another fantastic recipe!

    1. Thanks for the testimonial Andrea!

    2. Why do you use 1/2 AP flour and 1/2 bread flour? Why not use all bread flour?

      1. Hi Tricia,
        You can use all bread flour if you like. I like the texture of the combined flours in these rolls since they are not meant to be light and fluffy. If you try both, I would love to know your favorite.

  35. My bread machine directions say to put in the yeast first,then flour, etc. ending with the liquid. I’ve noticed your recipes, including this one, start with the liquid and end with the yeast. Does it matter which way I put the ingredients in? Thanks for helping out a novice. I made my first loaf of bread using the combined bread machine and oven. It came out great!

    1. Hi Beaner,
      You ask a very interesting question. I generally say to follow the directions for your particular bread machine as far as the order of ingredients. All of machines have specified the flour, then the yeast last. I can’t imagine doing otherwise if you are using the timer because you don’t want your yeast to get wet. If not using the timer, I can’t imagine why it would matter. Glad your loaf came out good. May you have many more happy bread-making experiences.

    2. Yes it matters! You do not want the yeast to get wet initially in a bread machine.

  36. I’m also making these today. So far so good 🙂 however I didn’t have cornmeal so I’m doing without. The cornstarch / water slurry is very interesting. Can’t wait to eat these with my soup. I love this blog. Thank you so much for doing this.

  37. making them today Tuesday jan 28/13 never heard of using cornstarn and water like that idea thanks
    diane

  38. Nice rolls, and I love the tip on using cornstarch with water who knew? Thanks for sharing these I must try this out soon.

  39. Arthur in the Garden! says:

    Wow! I love bread and this recipe looks easy and tempting!

  40. SimplySusan says:

    Would be so good with soup but makes me wonder if you have a good bread machine recipe for bread bowls.

  41. What an interesting method for making a nice crust! We love crusty rolls, and this sounds like an easy way to make them. They’d be great with all of the soups we’ve been having in this cold weather! 🙂

  42. These look and sound so good! I can’t wait to try them.

  43. woo, HOO!! I’m running to the kitchen to start this now! I don’t normally save my whey but just did a batch of yogurt and did! I love the thought of the crusty exterior!!! Is the 1 tsp of yeast true? Very excited ! Thank you!!!