Crusty Rolls
Get ready to elevate your bread-making game with these homemade crusty rolls—an irresistibly golden-brown delight with a soft, airy interior and a satisfyingly crisp crust. Perfect for beginners and seasoned bakers alike, this recipe combines pantry staples like all-purpose flour, active dry yeast, and a touch of olive oil to create bakery-quality rolls in the comfort of your kitchen. With minimal prep time and straightforward steps, these rolls come together effortlessly, thanks to simple techniques like kneading and proofing. For added texture, sprinkle cornmeal on top before baking. Whether served alongside soups, used for sandwiches, or simply enjoyed warm with butter, these crusty rolls are a versatile and mouthwatering addition to any meal.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1.5 cups warm water (about 110°F/43°C)
- 2 tablespoons olive oil
- 2 tablespoons cornmeal (optional, for dusting)
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add olive oil, salt, and 3 cups of the flour to the bowl. Mix with a wooden spoon or stand mixer fitted with a dough hook until a sticky dough forms.
Gradually add the remaining 1 cup of flour, a little at a time, while kneading the dough. Knead for about 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead for 5-6 minutes on medium speed.
Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-2 hours or until it has doubled in size.
Once the dough has risen, punch it down to release air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal portions.
Shape each portion into a ball or oval, depending on your preference for the rolls' shape. Place the rolls on a parchment-lined baking sheet, spacing them a few inches apart.
Cover the rolls loosely with a kitchen towel and let them rise again for 30-40 minutes, or until they are slightly puffed.
Preheat your oven to 425°F (220°C). If using cornmeal, lightly dust the tops of the rolls before baking for added texture.
Bake the rolls in the preheated oven for 20-25 minutes, or until the tops are golden brown and crusty. You can tap the bottom of a roll, and it should sound hollow if fully baked.
Remove the rolls from the oven and cool them on a wire rack for at least 10 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.7 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
