Skip to Content

Really Crusty Bread Machine Rolls with a Secret Glaze

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.

Bread machine crusty roll recipe

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

How do I re-crisp crusty 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.

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 designed to catch the crumbs? It also makes a convenient cooling rack and/or serving tray.

cutting really crusty rolls on a slatted cutting board


Don't miss these recipes if you like crusty bread:



Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.

Hope to see you again soon!
Paula


Really Crusty Rolls

Crusty Bread Machine Rolls Recipe

Crusty dinner rolls with a soft interior–cornstarch glaze is the secret.
Paula Rhodes
4.48 from 51 votes
Prep Time 2 hrs 30 mins
Cook Time 35 mins
Total Time 3 hrs 5 mins
Course Bread
Servings 8 large rolls

Ingredients

  • 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

Glaze

  • ¼ cup water - 57 gr
  • ½ teaspoon cornstarch - 1.25

Instructions
 

  • 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.

Video

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: 1rollCalories: 78kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 148mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword bread machine recipes, crusty bread, crusty bread rolls, crusty bread rolls recipe, really crusty rolls, yeast rolls
Cuisine American
Tried this recipe?Let us know how it was!

Recipe Rating




Leela Manilal

Tuesday 23rd of November 2021

I am using Panasonic Will I get fruit bread recipes

Paula

Wednesday 24th of November 2021

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.

Leela Manilal

Tuesday 23rd of November 2021

Let me make

Tia

Wednesday 20th of October 2021

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!!!

Paula

Wednesday 20th of October 2021

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!

Tira Wood

Saturday 25th of September 2021

What temperature should the microwaved water be. Thank you.

Paula

Saturday 25th of September 2021

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.

Vivian

Saturday 20th of February 2021

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

Paula

Saturday 20th of February 2021

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.