Growing up, my mom used to take me to a bakery that offered all kinds of hard crusty rolls with soft centers. My Gramma Stella (whom I write about a lot) is the queen bee baker in our family and she bakes fresh rolls. Betwixt the bakery and my grandmother I never had a craving because rolls were ever-present.
Fast forward to adulthood, and the bakery we frequented closed and my grandmother is far beyond the years of baking (in her 90’s though she still does occasionally) passing the baton and the right of passage of hard crusty rolls with soft centers expectation onto me!
A bread machine is key to dough creation as it takes the work out of the process and in the end, as long as you know how to knead the dough into somewhat equal pieces you will find hard crusty rolls with soft centers waiting for you on the other side of the oven window. Lavishly live hard crusty rolls with soft centers out loud, and download the recipe here.
Hard Crusty Rolls With Soft Centers
Follow your bread machine instructions for adding in wet and dry ingredients.
1 egg white
1 Tbsp Vegetable Oil
1 1/4 C H20 (80 ° Fahrenheit to 100° no more)
1 Tbsp Sugar
1 1/2 tsp Salt
3 3/4 C Bread Machine Flour
2 Tsp Bread Machine Yeast
In bread machine combine ingredients. Do not mix in yeast until the end, on the top, boring a little finger hole into the flour and placing yeast in this (no matter what bread machine)
Put On Dough Cycle.
Once completed on dough cycle, lightly flour a board. Preheat oven to 175 ° Fahrenheit and then shut off immediately. This will be your warmed oven.
Line 2 trays with parchment paper and cut dough into 18 equal pieces, shaping a ball and spacing evenly on trays.
Cover each tray with parchment paper or a cloth and place in oven (that is NOT on, just heated ) for 40 minutes.
Once the timer is done, remove from Oven, preheat oven to 400 ° Fahrenheit and bake just 15 minutes, these will be done before they look done.
I will say that I had to use a bit more flour than I wanted when rolling these out. The dough was sticky so be prepared ahead of time.
Make sure you do not over rise the dough.
Do cover while allowing the rolls to rise.
Do not add more salt and in fact, you can cut some out.
You can also use a whole egg rather than an egg white.
I tried basting some on the top with an egg white as well, I did not like that at all.
The rolls are thinner but nice and large, enough for a generous sandwich or burger. The thinner bun allows for less carb more burger taste.
Lavishly live bread out loud, and test out my Hard Crusty Rolls With Soft Centers.