Gourmet Crusty Hard Rolls
Indulge in the comforting delight of Gourmet Crusty Hard Rolls, reminiscent of the iconic Kaiser rolls that grace breakfast tables in bustling New York City and northern New Jersey. Perfectly crusty on the outside and soft on the inside, these rolls are a quintessential addition to any morning meal, providing a savory alternative to sweet pastries or messy biscuits. Whether enjoyed simply with a pat of butter or filled with your favorite breakfast ingredients, these rolls are easily portable for those on-the-go days. With their remarkable texture and flavor, these dynamic rolls effortlessly bridge the gap between convenience and gourmet love. Best of all, they maintain their deliciousness stored in a brown paper bag, making them a reliable companion throughout your busy day.
N/A
Servings
300
Calories
8
Ingredients
Ingredients
Active dry yeast
1 (1/4 ounce) package (Dissolve with warm water and sugar.)
Warm water
1 1/4 cups (Use at a temperature of 110°F.)
Sugar
2 teaspoons (Mix with yeast and water.)
Unbleached all-purpose flour
3 cups (Can substitute with bread flour.)
Kosher salt
1 teaspoon (Add to flour mixture.)
Cornmeal
to taste (For dusting the baking surface and rolls.)
Egg yolk
1 (Beaten with 1 tablespoon of water for egg wash.)
Poppy seeds
1 tablespoon (Sprinkle on top of rolls before baking.)
Instructions
1
In a large bowl or the bowl of your stand mixer, combine the active dry yeast, 3/4 cup of warm water (about 110°F), and sugar. Allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
2
Add the remaining 1/2 cup of warm water, the unbleached all-purpose flour (or bread flour), and kosher salt to the bowl. Mix using the dough hook attachment on your stand mixer at low speed until a dough begins to form.
3
Once the dough starts coming together, increase the speed to medium and knead for about 2-3 minutes, or until the dough achieves a smooth and elastic consistency. If the dough feels too sticky, gradually add small amounts of flour until the desired texture is reached.
4
Transfer the dough to a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free location. Let the dough rise until it has doubled in size, approximately 1.5 to 2 hours.
5
Preheat your oven to 400°F (200°C). If using a baking stone, place it in the oven to heat up. For extra crustiness, place a shallow baking pan filled with boiling water at the bottom of the oven.
6
Once the dough has risen, turn it out onto a floured surface and gently punch it down to release any excess air. Divide the dough into 4 equal portions and shape each into a roll. Place the rolls onto a cornmeal-dusted baking sheet or a peel dusted with cornmeal, ensuring they are spaced apart.
7
Cover the shaped rolls with a towel and let them rise for another 20 minutes. After they have rested, use a sharp knife to make a single shallow slit on the top of each roll. In a small bowl, prepare the egg wash by beating the egg yolk with 1 tablespoon of water. Brush the tops of the rolls with the egg wash and sprinkle lightly with poppy seeds.
8
If using a baking stone, carefully transfer the rolls from the peel onto the stone; otherwise, place the baking sheet in the oven. Bake for about 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack.
Nutrition Information
2g
Fat
60g
Carbs
9g
Protein
3g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Crusty Hard Rolls?
These are savory breakfast rolls with a crusty exterior and soft interior, ideal for morning meals.
What inspired this recipe?
They are reminiscent of the iconic Kaiser rolls found in New York City and northern New Jersey.
What is the texture of these rolls?
The rolls are perfectly crusty on the outside and soft on the inside.
How should I store the Gourmet Crusty Hard Rolls?
They maintain their deliciousness best when stored in a brown paper bag.
What type of flour is recommended?
You can use unbleached all-purpose flour or substitute it with bread flour.
How many ingredients are needed for this recipe?
The recipe requires 8 ingredients: active dry yeast, warm water, sugar, flour, kosher salt, cornmeal, egg yolk, and poppy seeds.
What is the correct water temperature for the yeast?
The warm water should be at a temperature of approximately 110 degrees Fahrenheit.
How long should the yeast mixture sit?
Allow the mixture of yeast, water, and sugar to sit for about 5 to 10 minutes.
How do I know the yeast is activated?
The mixture will become frothy, which indicates the yeast is ready.
What amount of yeast is required?
The recipe calls for one 1/4 ounce package of active dry yeast.
Which mixer attachment is best for the dough?
Use the dough hook attachment on your stand mixer at a low speed.
How long should I knead the dough?
Knead the dough on medium speed for about 2 to 3 minutes until it is smooth and elastic.
What should I do if the dough is too sticky?
Gradually add small amounts of flour until the desired texture is reached.
Where should I place the dough to rise?
Place the dough in a lightly oiled bowl in a warm, draft-free location.
How long is the initial rise?
The dough should rise until it has doubled in size, which takes approximately 1.5 to 2 hours.
What temperature should I bake the rolls at?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Can I use a baking stone for this recipe?
Yes, if using a baking stone, place it in the oven to heat up during the preheating process.
How can I make the crust extra crispy?
Place a shallow baking pan filled with boiling water at the bottom of the oven during baking.
What is the step after the dough rises?
Turn the dough out onto a floured surface and gently punch it down to release excess air.
How many rolls does this recipe yield?
This recipe instructions guide you to divide the dough into 4 equal portions to create 4 rolls.
Why is cornmeal used?
Cornmeal is used for dusting the baking sheet or peel to prevent sticking.
How long is the final rise after shaping the rolls?
Cover the shaped rolls and let them rise for another 20 minutes before baking.
Should I cut the rolls before baking?
Yes, use a sharp knife to make a single shallow slit on the top of each roll.
How do I prepare the egg wash?
Prepare the egg wash by beating one egg yolk with 1 tablespoon of water.
How long should the rolls bake?
Bake the rolls for approximately 25 minutes or until they are golden brown.
How do I check if the rolls are done?
The rolls are finished when they sound hollow when tapped on the bottom.
Where should the rolls cool?
After removing them from the oven, let the rolls cool on a wire rack.
How many calories are in one roll?
Each roll contains approximately 300 calories.
How much protein is in each roll?
There are 9 grams of protein in each roll.
What is the carbohydrate content per roll?
Each roll contains 60 grams of carbohydrates.