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.
1teaspoon(1teaspoon)bread machine or instant yeast
Glaze
¼cup(57g)water
½teaspoon(½teaspoon)cornstarch
Instructions
Dough:
Pour 1 cup water (cool) into your bread machine pan with the blade in place.
Add 1 tablespoon olive oil, 1-1/2 teaspoon table or sea salt, 2 teaspoons granulated sugar, 1-1/2 cup all-purpose unbleached flour, 1-1/2 cup 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 water and 1/2 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.