Crusty Bread Rolls
In short: Chewy rolls with a thin crackling crust and an airy crumb, made from flour, water, yeast and salt, with steam in the oven for a crisp finish. It takes about 52 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 22 min
- Resting
- 1 h 40 min
- Total
- 52 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 180 kcal
Crusty rolls are the opposite of soft dinner rolls: a lean dough, a crisp shell and a chewy middle that holds up to soup, cheese or a thick sandwich filling. The dough is only flour, water, yeast and salt, so the flavor comes from a good rise and a hot oven. A tray of boiling water on the bottom shelf supplies the steam that makes the crust crackle.
Instructions
- Mix the flour, yeast, salt and sugar in a large bowl. Add the water and stir to a shaggy dough.
- Knead for 10 minutes by machine or 12 minutes by hand, until smooth and elastic. Shape into a ball, place in an oiled bowl, cover and let rise for 1 hour, until doubled.
- Line a large baking sheet with parchment paper. Divide the dough into 10 pieces, about 85 g (3 oz) each. Shape each into a tight ball by pulling the surface taut and pinching the base closed.
- Place the rolls seam-side down on the sheet, 5 cm (2 inches) apart. Dust with flour, cover with a towel and let rise for 40 minutes, until puffy.
- Put an empty metal baking tray on the lowest oven rack and heat the oven to 230°C (450°F) for the last 20 minutes of rising.
- Slash the top of each roll with a sharp knife and slide the sheet onto the middle rack. Wearing oven mitts and standing back, pour 250 ml (1 cup) of boiling water into the hot tray to make steam, then close the door quickly.
- Bake for 20 to 22 minutes, until deep golden and hollow-sounding when tapped on the bottom. The center should read 96°C (205°F).
- Cool on a rack for 20 minutes. The crust crackles as it cools.
Tips
- Keep the oven door closed for the first 10 minutes so the steam stays in and the rolls rise fully.
- For a seeded version, brush the shaped rolls with water and press the tops into sesame or poppy seeds before the second rise.
Questions and answers
How do I keep crusty rolls crisp?
Store them in a paper bag, never sealed plastic, and eat them within a day. Refresh them in a 175°C (350°F) oven for 5 to 8 minutes.
Can I prepare crusty roll dough overnight?
Yes. Shape the rolls, cover the tray and refrigerate for up to 16 hours. Bake straight from the refrigerator and add 2 minutes to the baking time.
Can I use all-purpose flour for crusty rolls?
Yes, but the crumb will be softer and less chewy. Use 15 ml (1 tbsp) less water.
How long does it take to make Crusty Bread Rolls?
About 52 min in total: 30 min of preparation and 22 min of cooking.
How many calories are in Crusty Bread Rolls?
About 180 kcal per serving, with 6 g of protein, 37 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 37 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
