Crusty Bread Machine Rolls (Secret Cornstarch Glaze)

Bake these crusty rolls using your bread machine and a secret cornstarch glaze for an exceptionally crispy crust and soft interior. Perfect alongside soups, stews, or simply with butter.

8 large rolls

Prep Time 2 30

Cook Time 35

Total Time 3 5

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 (1 teaspoon) bread machine or instant yeast

Glaze

¼ cup (57 g) water
½ teaspoon (½ teaspoon) cornstarch

Instructions

Prepare the Dough:

Add 1 cup water (cool), 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 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.
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 water and 1/2 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.

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Alternative Mixing Methods

Using a Stand Mixer

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.

Making by Hand

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.

? Yeast Tip: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. It may start slower but will catch up in the rise.

Nutritional Information