Best 6 Crusty Italian Rolls Recipes

CRUSTY ROLLS

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.

MOM'S ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

CRUSTY ITALIAN BREAD

Steps:

• 1. Dissolve the yeast in a quarter-cup of warm water. You should actually check the temperature of the water. Too cold and it won't activate, too hot and you can kill the yeast.
• 2. Give the yeast a few minutes, until it starts bubbling, then mix it in with the rest of the warm water.
• 3. Add the flour, sugar and salt and stir.
• 4. Don't add the oil until after you've worked the water and flour together. Otherwise the oil will coat the proteins and prevent gluten formation. Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.
• 5. After mixing the oil in, turn the dough out onto a clean, floured surface to knead.
• 6. Stretch the dough away from you, fold it back, turn a quarter turn and repeat. Once the dough is well incorporated, slap it on the surface a few times. This will encourage more gluten production leading to a lighter, airier bread.
• 7. When the dough is smooth and silky, continue kneading for another several minutes. You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand.
• 8. Once the dough is thoroughly kneaded, place it in an oiled bowl. Toss the dough around so it is coated with oil all the way around.
• 9. Cover the dough with plastic wrap, pressed right up against the dough. This will prevent a skin from forming on the dough, allowing it to rise more.
• 10. Put the bowl someplace warm until the dough has doubled in size, about 1-1/2 to 2 hours.
• 11. Pre-heat the oven to 425°. If you have a pizza stone, put it on the bottom rack. Otherwise, place a baking sheet upside-down on the bottom rack. Turn the dough out onto a floured surface and punch down to knock out most of the air out. Don't go crazy and try to turn it into a pancake. Just give it a quick couple of hits.
• 12. Roll the dough out into a loaf shape and cut it in half. You can form the halves into loaves or, like I did here, divide each half into three smaller pieces.
• 13. Roll out the pieces of dough until they are about 6-9 inches long.
• 14. If you have a peel (the large wooden spatula you see in pizza shops) use that. If not, a wooden cutting board will work. Dust it with cornmeal so the dough doesn't stick.
• 15. Cover the loaves with plastic and allow to rise for another 40 minutes. They should roughly double in width.
• 16. Cut each loaf down the middle with the sharpest blade you have. If you don't have anything that is absolutely razor sharp, use a razor blade. You want to cut about a quarter-inch deep in a single quick stroke without sawing back-and-forth. This will prevent the bread from bursting open when it rises in the oven.
• 17. Transfer the loaves onto the baking stone. Leave room between loaves for them to rise some more. If they don't all fit on your stone, put the rest on an upside-down baking sheet.
• 18. Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they're done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it's done. If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper. Don't put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast. Serve immediately with butter, or with olive oil and balsamic vinegar for dipping.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

ITALIAN-STYLE ROLLS

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

ITALIAN DINNER ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.