HARD ROLLS (USING A STAND MIXER)
Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.
Provided by 2Bleu
Categories Yeast Breads
Time 45m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
- Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
- ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
- NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.
Nutrition Facts : Calories 379, Fat 3, SaturatedFat 0.6, Cholesterol 41.5, Sodium 443.5, Carbohydrate 75.1, Fiber 3.4, Sugar 2.4, Protein 11.4
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Ali Gamer YT
ali_g57@gmail.comI love the crispy crust and the soft, chewy interior of these rolls.
Teddy_ Studios
teddy_.s@hotmail.comThese rolls are a great way to impress your friends and family.
Scotty Dog
d-s29@hotmail.frI've never made hard rolls before, but this recipe made it so easy.
Jahad Mia
mjahad25@aol.comThese rolls are perfect for a quick and easy breakfast or lunch.
Stella Asamoah
s.asamoah88@hotmail.comThe recipe was easy to follow, but the rolls didn't rise as much as I expected.
Tato Gratacos
t.g84@gmail.comI'm not a big fan of hard rolls, but these ones were surprisingly good.
Pankaj Ad
pad@hotmail.frThese rolls are so versatile. I've used them for sandwiches, burgers, and even garlic bread.
Dera Jerry
dera89@aol.comI added some grated cheese to the dough, and it gave the rolls a delicious cheesy flavor.
Priyanka Chopra
p.chopra42@gmail.comThese rolls are a great way to use up leftover mashed potatoes.
Keilo Cowgill
c-keilo@yahoo.comI've made these rolls several times now, and they always turn out perfectly.
Eduardo Pulla
p_eduardo@hotmail.comI was so excited to try this recipe, but the rolls turned out dense and dry.
Garlinton Micheal
garlintonm6@gmail.comThese rolls were perfect for sandwiches and burgers.
KamranAli Bhangar
k@gmail.comI love that this recipe doesn't require any special ingredients or equipment.
Kumar priyadharshini
p-k77@gmail.comThe instructions were clear and easy to follow, even for a beginner like me.
Harmony Walker
w_harmony49@gmail.comI've tried many hard roll recipes, but this one is by far the best.
Md:Amanullah Aman
a-m26@gmail.comThese hard rolls were a hit! They had a crispy crust and a soft, chewy interior. I'll definitely be making them again.