Homemade rolls always add a special touch to any meal that you serve. This easy recipe for crusty water rolls produces ones with a chewy, hard outer crust and a soft, delectable interior. As you break into these warm rolls, a delight is the fluffy inside. In addition to how delicious these hard rolls are, you will love the enticing aroma that fills your home while they bake. In this post, I will share how to make these chewy water rolls and tips for your ultimate success in baking them.
Some people are intimidated by making bread recipes, which is a shame. Seriously, the worst thing that you can do when making any bread or roll with yeast is by accidentally killing the yeast. Therefore, you need to always proof the yeast before proceeding. Sometimes, the water temperature could be too hot. My tip is to test a few drops on your inner wrist as if you were preparing a bottle of formula for a baby. You want to see little bubbles forming after a few minutes once you add the yeast to the warm water with about a teaspoon of sugar. The sugar feeds the yeast and encourages it to thrive.
Another problem that may not be your fault at all is buying yeast that may have encountered shipping problems. You may be doing all the right things, but you don’t know how long the yeast may have sat in a warehouse before arriving at the supermarket or stood up to a long journey in a hot truck.
Then again, those that are over eager to add most of the flour at once instead of gradually when making breads or rolls may experience a problem. Working with yeast dough requires patience. You always find gradually adding flour and incorporating it into the dough is a better method than rushing it if you want delicious results instead of hard, heavy breads and rolls.
I hope when you get a chance that you’ll want to print out my crusty water rolls recipe. I do think that you will love it once you taste them. You also may want to check out my soft and tangy sour cream and chive rolls, which are incredible and my homemade pizza rolls. Please share these with your friends and family and come back to my blog for more delicious and home-tested recipes.
Crusty Water Rolls
1 package of dry yeast (2-1/4 teaspoons)
1-1/4 cup of very warm water
1 tablespoon of sugar
1 teaspoon of salt
2 tablespoons of canola oil
2 egg whites, beaten + 1 white for painting the tops
4 to 4-1/4 cups sifted flour
Place the very warm, but not hot water in your mixing bowl with one-fourth cup of the water and about a teaspoon of the sugar from that tablespoon of sugar and the dry yeast. Stir to mix through.
Allow the yeast mixture a few minutes to start seeing some foaming action. This is proofing the yeast to see if it is still active.
Now in another mixing bowl add the remaining water, salt, oil and beat in one cup of the flour with your electric mixer.
Add the yeast now and egg whites except for the one egg white reserved for later painting the rolls before baking. Incorporate those ingredients with the flour mixture and mix thoroughly.
Slowly add more flour until you get soft dough.
Knead for about five minutes until the dough is smooth and pliable.
Shape the dough into a ball and place in a greased mixing bowl. You also want to grease the dough ball as well before covering the bowl and keeping in a warm spot.
Let the dough grow for about 1 ½ hours.
Punch down and then divide into small pieces. I make about 26 little rolls out of this recipe.
Roll into small balls and then place on greased baking pans.
Before baking, I take my teflon brush and paint the tops of each roll with egg white.
Bake in a 425-degree oven for about 10-12 minutes, depending on how your oven is regulated and the size of the rolls you are forming.
The edges will slightly brown when the rolls are done.
Allow to cool in the pans for a few minutes before removing them from the pans.
ENJOY!
This easy recipe for crusty water rolls produces ones with a chewy, hard outer crust and a soft, delectable interior.
Course:
bread, Snack
Cuisine:
American
Keyword:
chewy rolls recipe, chewy water rolls, crusty water rolls, hard rolls, homemade rolls, yeast rolls
:
-
1
package of dry yeast
2-1/4 teaspoons -
1-1/4
cup
of very warm water -
1
tablespoon
of sugar -
1
teaspoon
of salt -
2
tablespoons
of canola oil -
2
egg whites
beaten + 1 white for painting the tops -
4 to 4-1/4
cups
sifted flour
-
Place the very warm, but not hot water in your mixing bowl with one-fourth cup of the water and about a teaspoon of the sugar from that tablespoon of sugar and the dry yeast. Stir to mix through.
-
Allow the yeast mixture a few minutes to start seeing some foaming action. This is proofing the yeast to see if it is still active.
-
Now in another mixing bowl add the remaining water, salt, oil and beat in one cup of the flour with your electric mixer.
-
Add the yeast now and egg whites except for the one egg white reserved for later painting the rolls before baking. Incorporate those ingredients with the flour mixture and mix thoroughly.
-
Slowly add more flour until you get soft dough.
-
Knead for about five minutes until the dough is smooth and pliable.
-
Shape the dough into a ball and place in a greased mixing bowl. You also want to grease the dough ball as well before covering the bowl and keeping in a warm spot.
-
Let the dough grow for about 1 ½ hours.
-
Punch down and then divide into small pieces. I make about 26 little rolls out of this recipe.
-
Roll into small balls and then place on greased baking pans.
-
Before baking, I take my teflon brush and paint the tops of each roll with egg white.
-
Bake in a 425-degree oven for about 10-12 minutes, depending on how your oven is regulated and the size of the rolls you are forming.
-
The edges will slightly brown when the rolls are done.
-
Allow to cool in the pans for a few minutes before removing them from the pans.
-
ENJOY!
