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These crusty rolls are the ultimate homemade bread experience, delivering a satisfying crunch on the outside and a tender, chewy crumb within. Made with bread flour and a touch of malt extract or brown sugar for depth, they rise slowly to develop complex flavors. The steam-injected baking method ensures a professional-quality finish that rivals any bakery. Perfect for serving alongside soups, stews, or as a hearty accompaniment to dinner, these rolls are best enjoyed fresh from the oven. Their versatile nature makes them ideal for any meal, offering a comforting, rustic touch that feels both indulgent and wholesome.
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Crusty Rolls
Description
These crusty rolls are the ultimate homemade bread experience, delivering a satisfying crunch on the outside and a tender, chewy crumb within. Made with bread flour and a touch of malt extract or brown sugar for depth, they rise slowly to develop complex flavors. The steam-injected baking method ensures a professional-quality finish that rivals any bakery. Perfect for serving alongside soups, stews, or as a hearty accompaniment to dinner, these rolls are best enjoyed fresh from the oven. Their versatile nature makes them ideal for any meal, offering a comforting, rustic touch that feels both indulgent and wholesome.Ingredients
Directions
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In a large mixing bowl, combine 2 1/2 cups lukewarm water and the malt extract or brown sugar.
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Sprinkle the yeast on top and let stand until dissolved, about 5 minutes.
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Gradually stir in 3 cups of the flour, stirring in the same direction for 3 minutes.
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Stir in the nonfat dry milk and salt.
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Gradually add the remaining flour until the dough becomes too difficult to stir.
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Turn the dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic, about 10 minutes.
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Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap.
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Let rise until almost tripled in volume, 2 1/2 to 3 hours.
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Punch dough down, cover, and let rise until doubled, about 1 1/2 hours.
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Lightly oil 2 baking sheets or spray with nonstick cooking spray, then sprinkle with cornmeal.
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Punch the dough down, turn out onto a lightly floured surface, and knead into a smooth ball.
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Divide the dough into 16 portions.
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Shape each portion into a ball, then roll to make a slight oval.
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As you work, keep any dough not being used covered.
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Place the rolls at least 2 inches apart on the prepared baking sheets.
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Sprinkle rolls with flour and rub gently over the surfaces.
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Cover with a dry tea towel and let rise until almost doubled, about 1 hour.
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Thirty minutes before baking, place a baking stone or an inverted baking sheet on the center rack of a cold oven.
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Place a metal cake pan on the bottom rack and preheat the oven to 425&# 194;°F (218ðC).
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Just before baking, pour 1 cup of water into the cake pan.
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Working with one batch at a time, cut a 1/4 inch deep slash with a serrated knife along the top of each roll.
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Place the baking sheet on the baking stone and bake until the rolls are golden brown and bottoms sound hollow when tapped.
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Transfer to a wire rack and let cool.
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Add more water to the cake pan, slash the remaining rolls, and bake them in the same manner.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1275.7kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 139.8mg6%
- Total Carbohydrate 268.1g90%
- Dietary Fiber 9.4g38%
- Sugars 2.0g
- Protein 45.4g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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