Crusty Dinner Rolls

Modified from: https://saladinajar.com/recipes/bread/really-crusty-rolls-a-bread-machine-recipe/

This recipe is copied almost verbatum, but I’m pretty sure I used a buttload more water last time I made these.

Tools

• KitchenAid stand mixer

Ingredients

Dough

• 1 cup hot water
• 1 tablespoon olive oil
• 1.5 teaspoon salt
• 1.5 teaspoon sugar
• 1.5 cup all-purpose unbleached flour
• 1.5 cup bread flour
• 1 teaspoon bread machine or instant yeast

Glaze

• 1/4 cup water + 1/2 teaspoon cornstarch mixed in 2 cup pyrex container and heated in a microwave for 20 seconds on HIGH or until thick.

Instructions

1. Add water, olive oil, salt, sugar, flour, and yeast to the mixer. Stir it all up real good.

2. Set mixer to speed 2 with the dough hook and kneed for 2-3 minutes. At this point the dough should be sticking to the side and pulling away fairly cleanly. 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 the dough has risen into a smooth, elastic ball (about 5-10 more minutes), remove dough to floured board or silicone sheet.

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.