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Hard Rolls
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The perfect accompaniment to your meal. Nothing beats homemade, from-scratch, freshly baked rolls.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
2 teaspoons active dry yeast
1 teaspoon salt
3 cups bread flour
2 1/2 tablespoons corn oil
1 egg white
2 teaspoons sugar
1 cup warm water
directions
In a mixing bowl, combine the yeast, salt, and 2 1/2 cups of the flour. Beat on medium speed with an electric mixer until blended.
With the mixer running, add the corn oil followed by the egg white, sugar, and water. Continue to mix for 3 minutes.
Change the mixer to use a dough hook. Knead the dough with the hook for 7 minutes, adding the remaining flour halfway through the kneading time. Adjust the consistency of the dough with additional flour or water as needed.
Place the dough in a greased bowl. Cover lightly with a towel and let rise until doubled in size, about an hour.
Punch down the dough and let rise again for 15 minutes.
Divide the dough into 12 pieces. Form each into a round roll and place on a greased baking sheet.
Let the rolls rise until doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Place the baking sheet in the oven and bake at 375 degrees F for 30 minutes or until golden brown. The rolls will sound hollow when tapped when they are baked through.
Remove the rolls from the oven and let cool on a wire rack.
For a crisper crust, mist the rolls with water during the baking time. For a softer crust, brush them with milk.
recipe tips
For even baking, space the rolls evenly on the baking sheet.
Try adding herbs like rosemary or thyme to the dough for extra flavor.
For a shiny crust, brush the rolls with an egg wash before baking.
Handle the dough gently when shaping to keep it airy.
Preheat the oven for at least 15 minutes before baking for the best results.
For a rustic look, dust the rolls with flour before baking.
Let the rolls cool completely before storing to prevent them from becoming soggy.
Serve the rolls warm with butter for a delicious side to any meal.
common recipe questions
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a better texture due to its higher protein content.
What can I substitute for corn oil?
You can use vegetable oil or melted butter as a substitute.
Is the egg white necessary?
The egg white helps with the texture but can be omitted for an egg-free version. Just adjust the amount of liquid if needed to make up for the moisture from the egg white.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. There's no need to proof it; just mix it directly with the dry ingredients.
How do I know if the dough has risen enough?
The dough should roughly double in size. It will feel lighter and less dense.
What's the best way to divide the dough evenly?
Use a kitchen scale for precise measurements, or eyeball it if you don’t have one.
How do I know when the rolls are done baking?
They should be golden brown and sound hollow when tapped on the bottom.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise, then bring it to room temperature and proceed with shaping.
What can I do if my dough is too sticky or too dry?
Adjust with a little extra flour for stickiness or a bit of water for dryness.
Can I freeze the baked rolls?
Yes, they freeze well. Thaw and then reheat in the oven for best results.
nutrition data
155 calories, 3 grams fat, 26 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
June 22, 2020
I made them, and they tasted good but I could not get them brown on top. They were crispy, but remained white on top after 35 minutes.
April 29, 2018
followed directions to the t and they came out great
July 29, 2014
I decided to make half a recipe last night and was able to make four rolls. This turned out to be a huge mistake. I'm making a full recipe tonight as this is a great and simple recipe and I can go through eight rolls in two days around here. I substituted light olive oil because I don't have corn oil. I baked for 22 minutes last night and the rolls were slightly undercooked, so I'm going 26 minutes this time. I poured one cup of water in my broiling pan for steaming the first half of the bake. These taste just like the fresh baked rolls you buy at your local grocery store and are great for sandwiches of all kinds.
October 13, 2012
Very good and easy to make. Good chewy crust and soft in the middle. The only thing I did wrong was not make enough!
February 8, 2009
very good with any bread experience very easy to make would make a good sandwich roll if divided into six pieces and flattened a bit