Crusty Rolls
Making crusty rolls at home is easier than it looks. The dough comes together in minutes and bakes into golden brown perfection. The result is soft, chewy bread with a crisp shell that tastes fresh from the bakery.
Servings: 6 rolls
Equipment
- Stand Mixer with Dough Hook Attachment
Ingredients
- 1 ½ Cups warm water between 105 and 110°F
- 1 ¼ Teaspoons instant yeast
- 1 ½ Teaspoons salt
- 1 Teaspoon granulated sugar
- 4 Cups all-purpose flour or bread flour
Instructions
Prepare the Dough
- Add warm water and yeast to the bowl of a stand mixer fitted with a dough hook attachment.
- Stir until dissolved and allow yeast to bloom for 5 minutes.
- Add salt and sugar.
- Turn mixture on low and slowly add flour, one cup at a time, until combined.
- Knead the dough on low for 5 to 10 minutes.
- Place dough on a floured surface and form it into a ball.
Let the Dough Rise
- Place dough in a lightly-greased bowl and cover with plastic wrap.
- Let it rise for 3 hours in a warm, dry place.
- Preheat oven to 400°F and grease a baking sheet with nonstick cooking spray or olive oil.
- Place a baking dish filled with water in the oven, on the bottom rack.
- Punch dough down 3 or 4 times to release large air bubbles.
- Place dough on a floured surface.
Shape the Crusty Rolls
- Cut into 6 equal pieces and form each into a ball.
- Place rolls on a greased baking sheet, then cover and rest for 15 minutes.
Bake the Rolls
- Score the top of each roll with a sharp knife.
- Bake for 25 to 30 minutes, or until crispy on the outside.
Serve and Enjoy
- Serve warm with salted butter if liked.
Notes
Check yeast freshness: Expired yeast won’t activate properly.
Water temperature: The water should be warmed to between 105 and 110°F to activate the yeast, but not so hot that it kills it.
Don't rush the rise: The 3-hour rise is key to developing a chewy texture on the rolls.
Use steam: Place water in the oven to get that crisp bakery crust.
Handle gently: Avoid overworking the dough after the first rise.
Score the dough: Scoring the tops of the rolls before baking will allow steam to escape.
Use parchment paper: Line your baking sheet to prevent sticking.
Let them cool: Rest rolls briefly before cutting so the texture sets.
Water temperature: The water should be warmed to between 105 and 110°F to activate the yeast, but not so hot that it kills it.
Don't rush the rise: The 3-hour rise is key to developing a chewy texture on the rolls.
Use steam: Place water in the oven to get that crisp bakery crust.
Handle gently: Avoid overworking the dough after the first rise.
Score the dough: Scoring the tops of the rolls before baking will allow steam to escape.
Use parchment paper: Line your baking sheet to prevent sticking.
Let them cool: Rest rolls briefly before cutting so the texture sets.
Nutrition
Calories: 314kcal | Carbohydrates: 65g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 584mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 4mg
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