Deli-Style Hard Rolls

star rating (17) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 large rolls

Recipe photo

These hard rolls are crisp on the outside, and light and airy inside, with satisfying chew. Top them with sesame or poppy seeds for that authentic "deli look." And, for the tempting sandwich pictured at right, check out our recipe for Sam's Pulled Pork Sandwich with Coleslaw.

Deli-Style Hard Rolls

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 large rolls
Published: 04/04/2011

Ingredients

Dough

Topping

Directions

see this recipe's blog »

1) To make the dough: Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a smooth dough.

2) Cover the dough and let it rise until it's noticeably puffy, about 1 hour.

3) Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 1/4 ounces each). Shape into balls.

4) Dip the top half of each roll into water, then into the seeds.

5) Place the rolls into the cups of a lightly greased hamburger roll pan, or onto a lightly greased or parchment-lined baking sheet. Press gently to flatten.

6) Cover the rolls and let them rise until puffy, 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 400°F.

7) Bake the rolls until they're a deep golden brown, 22 to 26 minutes. Remove them from the oven, and cool on a rack.

8) If desired, just before serving, reheat the rolls in a 375°F oven for 5 minutes or so, to crisp.

Yield: 6 hard rolls.

Reviews

1 2  All  
  • star rating 05/02/2015
  • gosz from KAF Community
  • These buns are great--crisp, and sturdy! I love that they don't fall apart with juicy fillings! The dough is very easy to work with. I used sugar instead of the malt powder. Also very pleased that I can get fiber into white flour recipes without changing the texture.
  • star rating 03/01/2015
  • Jennifer from Durham, NC
  • Wonderful flavor, easy to prepare, great texture. This recipe is definitely a keeper!
  • star rating 07/01/2014
  • Kathleen from Grandview, MO
  • These rolls are toothsome and delicious!! Best of all, they are easy! I substituted uncooked 10-grain cereal for the Hi-maize Fiber, and it worked very well.
  • star rating 12/10/2013
  • artisanemily from KAF Community
  • This is absolutely a make-again! I tried this recipe for the first time today, and these rolls made fantastic sandwiches. I didn't have any hi-maize fiber, so I used KAF white whole wheat flour instead, which seemed to work well. I don't think the leftovers will be around for more than a few hours!
  • star rating 07/20/2013
  • jarobo from KAF Community
  • Nice size and very tender. Used for pulled chicken and I must say the roll was the star.
  • star rating 04/23/2013
  • Gallupville_Doughboy from KAF Community
  • I am stuffing my face with one of these rolls as I type, it's really good! I doubled the recipe and used whole wheat white flour and AP flour, brown sugar, and 2 whole eggs...I might seperate them next time to see if it makes any difference, but with the way these taste I don't think I want to change anything! (I topped mine with garlic powder, onion powder, black pepper and garlic salt before baking)
  • star rating 04/12/2013
  • treemanjake from KAF Community
  • These rolls are wonderful. They are a nice contrast to the "Beautiful Burger Buns" that I usually make and I'm sure they will become a regular addition to my baking adventures :-) I substituted bread flour (and a little AP because I ran out) for the hi-maize fiber. My dough was stickier than I think that it probably should have been been but they were still really good.
  • star rating 01/02/2013
  • Sharon from Mesa, AZ
  • A friend asked me to make oval shaped, deli style rolls for New Year's lunch, but "not hamburger buns" I doubled the recipe and made 10 oval rolls, They were delicious. The recipe went in my file this morning. Thank you!
  • star rating 05/12/2012
  • NCbooknurse from KAF Community
  • These rolls are marvelous! I did make a couple tweaks to the recipe: since I don't have hi-maize, I used 1&1/4 cups bread flour & 1 1/3 cups white wheat flour, light brown sugar, and a whole egg. We had these with burgers last night and I just started another batch for sandwiches.
  • star rating 01/21/2012
  • scharffenberger from KAF Community
  • This recipe was a great starting point for me. The rolls came out wonderfully even if I did a bit of doctoring with the original recipe. I wanted to use up some sour dough starter, orange rind and I used two whole eggs. The rolls came out better than I could have dreamed of without a recipe to guide me!
1 2  All  
bakershotline

Related recipes