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Wednesday, January 23, 2013

Hard rolls

These hard rolls are awesome for burgers and subs. The chewy texture of the crust holds up to the sloppiest burgers and sandwiches with the homemade goodness all bread should have. These have sesame seeds on them, or you can use poppy seeds, minced dried onions, or have them plain.

Yield: 8 burger sized rolls or 12 dinner sized rolls


1 T. yeast
1 ½ c. hot water
5 c. bread flour
2 t. salt
2 T. sugar
3 T. soft butter
1 Egg white
½ c. water + 1 T. cornstarch heated till thick for baste


Preheat oven to 425 degrees F
-Dissolve yeast in hot water. 
-Let stand 5 minutes until frothy.
-Add butter, eggwhite, sugar and salt.
-Mix well
-Add half the flour being sure all is mixed well
-knead in the remaining flour, 1 cup at a time
-Knead 8-10 min.
-Rise in greased, covered bowl 1 - 1/2 hours until doubled.
-Punch down and rest 10 min.
-Shape 8-12 rolls and place on greased and cornmeal sheet
-slash the top of each roll with a sharp blade.
-Rise  1 hour until doubled in size
-Brush w/ starch wash (You can also use an egg with a Tablespoon water to brush your rolls with for shine)
-Bake 15 min.



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