Discover the secret to making perfectly crusty rolls with our easy recipe! These golden-brown rolls feature a crispy exterior and a soft, fluffy interior, making them ideal for any meal. Perfect as a side for soups, salads, or sandwiches, they are simple to prepare and require just a few basic ingredients. Elevate your baking skills and impress your family and friends with these irresistible crusty rolls that are sure to become a staple in your kitchen. Enjoy fresh from the oven for the ultimate bread experience.
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Perfectly Crusty Rolls with egg: Easy, Golden, and Delicious
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Enjoy the deliciousness of our Perfectly Crusty Rolls recipe! These golden-brown rolls boast a crispy exterior and a soft, fluffy interior, making them the perfect accompaniment to any meal. Simple to prepare with just a few basic ingredients, they elevate soups, salads, and sandwiches. Impress your family and friends with these irresistible rolls that are sure to become a staple in your kitchen. Serve them fresh from the oven for an unforgettable bread experience!
Equipment
Mixing Bowl: For combining ingredients.
Measuring Cups and Spoons: For accurate measurements of ingredients.
Wooden Spoon or Dough Scraper: For mixing and folding the dough.
Stand Mixer with Dough Hook: Optional, for kneading the dough.
Baking Sheet or Stone: For baking the rolls.
Parchment Paper: Optional, for lining the baking sheet for easier cleanup.
Kitchen Towel: For covering the dough while it rises.
Oven: For baking the rolls.
Cooling Rack: For cooling the rolls after baking.
Pastry Brush: Optional, for applying egg wash or butter before baking.
Ingredients
2 cups lukewarm water 500 mL
3 tbsp. butter or margarine, melted 45 mL
2 tbsp. white sugar 30 mL
2 tsp. salt 10 mL
5 cups flour (approximately) 1.25 mL
1 egg white 1
1 tbsp. yeast 15 mL
Egg wash:
1 egg white 1
1 tbsp. water 15 mL
sesame or poppy seeds
Instructions
1
Combine water, butter, salt, 1 3/4 cups (425 ml) flour, egg white and yeast in a large mixing bowl. Beat until smooth.
2
Switch to a dough hook, if you have one, and add the rest of the flour, gradually. Knead until dough isn’t too sticky to handle. If kneading by hand, add as much flour as you can in the bowl, then turn out onto a FLOURED surface, and work in the rest of the flour by hand, using a kneading
motion. You may need MORE or LESS flour, but knead dough until it is smooth but not sticky, and bounces back when pressed, about 8 – 10 minutes.
3
Place in a greased bowl, turning to grease top of dough. Cover and let rise in a warm place until double in bulk, about 45 minutes.
4
While you are waiting, prepare 2 cookie sheets by greasing them and sprinkling them with cornmeal.
5
Punch down dough and turn out on a greased surface. Divide dough in half. Form each half into a 9” (23 cm) roll. Cut each roll into 9 pieces. Form each piece into a smooth ball.
6
Place balls about 3” (7 cm) apart on the prepared baking sheets. Cover and let rise in a warm place until doubled in bulk, about an hour
7
When ready to bake, brush rolls with a mixture of 1 egg white and 1 tbsp. (15 ml) water. Slit tops with a sharp knife criss-cross fashion, and sprinkle with sesame or poppy seeds.
8
Bake in hot oven, 400°F (200°C), for 15 minutes. Remove rolls from baking sheets and cool on racks.