Really Crusty Rolls | A Bread Machine Recipe
Cook time
Total time
Crusty dinner rolls with a soft interior. Cornstarch glaze is the secret.
Recipe type: Bread
Serves: 8 rolls
  • 1 cup water
  • 1 tablespoon olive oil
  • 1-1/2 teaspoon salt
  • 1 -1/2 teaspoon sugar
  • 1-1/2 cup all-purpose unbleached flour
  • 1-1/2 cup bread flour
  • 1 teaspoon yeast
  • ¼ cup water + ½ teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.
  1. Heat 1 cup tap water in the microwave on HIGH for 1 minute. Pour into bread machine pan with the blade in place.
  2. Add olive oil, salt, sugar, flour, and yeast to the pan. Select the dough cycle. After 5 minutes, check the dough. It should stick to the side and pull away. Add flour ,1 tablespoon at a time if the dough is too sticky, or add water 1 tablespoon at a time if dough is too dry (dough slaps against the side)
  3. When dough cycle has finished and bread has risen to double the original size, remove the dough onto a floured surface.
  4. For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
  5. Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
  6. Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
  7. Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top, if desired, but it's not required.
  8. Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
To my fellow yogurt-makers: For a faux sourdough flavor, try substituting whey drained off yogurt to produce Greek yogurt for the water in this recipe.
Recipe by Salad in a Jar at