Best 4 Crusty European Style Hard Rolls Recipes
When it comes to crusty European-style hard rolls, the perfect recipe can be hard to find. With so many variations and techniques, it can be difficult to know where to start. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with all the information you need to create the perfect crusty European-style hard rolls. We'll explore the different types of flour, yeast, and other ingredients that go into making these delicious rolls, as well as provide step-by-step instructions on how to make them. So, put on your apron, gather your ingredients, and let's get started on creating the perfect crusty European-style hard rolls!
Check out the recipes below so you can choose the best recipe for yourself!
CRUSTY ROLLS
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)
These crisp on the outside, tender on the inside rolls won a blue ribbon at the state fair. They have a great flavor!
Provided by Chris from Kansas
Categories Yeast Breads
Time 2h55m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan as suggested by manufacturer.
- Choose dough cycle and start machine.
- Upon completion of the dough cycle, remove dough.
- Form rolls, place on a greased baking sheet.
- Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
- Bake in a preheated 400 degree oven for 12-15 minutes.
CRUSTY HARD ROLLS
Make and share this Crusty Hard Rolls recipe from Food.com.
Provided by chef 998002
Categories Breads
Time 45m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- The Starter:
- Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
- Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
- Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
- Yield: 12 rolls.
Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9
CRUSTY EUROPEAN-STYLE HARD ROLLS
Steps:
- 1) To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight. 2) Combine all of the dough ingredients and mix and knead them together - by hand, mixer or bread machine - until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit. 3) Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours. 4) Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers. 5) Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK. 6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F. 7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat. 8) Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven. 9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.
Tips:
- Use a sourdough starter or commercial yeast. If using a sourdough starter, feed it at least twice before using it in the recipe. If using commercial yeast, follow the package directions.
- Knead the dough properly. The dough should be kneaded until it is smooth and elastic, about 10 minutes. This will help develop the gluten in the flour, which will give the rolls their crusty texture.
- Let the dough rise in a warm place. The dough should rise until it has doubled in size, about 1 hour. This will help the yeast to produce carbon dioxide gas, which will create the holes in the rolls.
- Shape the rolls properly. The rolls should be shaped into balls or rounds, and then placed on a baking sheet. They should be spaced about 2 inches apart so that they have room to rise.
- Bake the rolls at a high temperature. The rolls should be baked at 450 degrees Fahrenheit for 12-15 minutes, or until they are golden brown. This will help to create a crispy crust.
Conclusion:
These crusty European-style hard rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They can be served plain, or they can be used to make sandwiches, croutons, or bread pudding. With a little practice, you can easily make these rolls at home.
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