Deli-Style Hard Rolls
Deli-Style Hard Rolls
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| Yield: | 6 large rolls |
Ingredients
Dough
- 2 1/4 cups King Arthur Unbleached Bread Flour
- 1/3 cup Hi-maize Fiber
- 1 1/2 teaspoons instant yeast
- 1 tablespoon non-diastatic malt powder or sugar
- 1 teaspoon salt
- 1 large egg white
- 2 tablespoons unsalted butter or vegetable oil
- 3/4 cup lukewarm water
Topping
- 2 to 3 tablespoons sesame seeds or poppy seeds, or artisan bread topping
Directions
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
- 05/12/2012
- 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.
- 01/21/2012
- 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!
- 01/14/2012
- Another KAF winner. I never use baking recipes from anywhere else. My wife likes crusty rolls more than I do, so this was a treat I made for her so we could eat the pulled pork she made. She absolutely loved them (I liked them a lot too). The sesame seeds were a huge hit; if you've got them, make sure you put them on as they make this a much tastier roll. Substitutions I used: as suggested by an earlier reviewer, I used 3 tbsp of corn starch and 1 tbsp of corn meal in place of the hi-maize. I also used 1 tbsp flaxseed meal and 2 tbsp water in place of the egg white. (thank you Bob's Red Mill for the suggestion!) One pointer: once I shaped the rolls, they needed a lot of help to rise. I put them in a warm oven AND let them sit next to the oven vent as the oven was preheating, and even then it took substantially longer to rise than the recipe says. I'm not sure if this would still happen had I used the correct ingredients, but anyway once they did rise enough, they were great. We have 3 1/2 rolls left, since my wife stole the sesame seed-studded top of one of them to eat by itself after she was done with her sandwich. Yeah, it's THAT kind of roll.
- 12/26/2011
- Made these today - my only advice is to DOUBLE the recipe because it is great! We used them, topped with the scrumptious Artisan Bread Topping, for sandwiches with leftover prime rib. WOW! My kids say they feel like they're living in a King Arthur Flour commercial. I'm sure they're enjoying it!
- 08/20/2011
- This is so easy to make and consistently the same. Gotta love it.
- 08/11/2011
- 07/01/2011
- I still can't believe how great the rolls turned out, considering that they weren't very difficult to make. I used sugar and a cookie sheet and the only really challenge was trying to get all the rolls to about the same size. We only used them for deli-meat sandwiches, but I love the cheese-steak idea from another review. I will be keeping this recipe!
- 06/29/2011
- This recipe was so easy to do, yet it produced a true hard roll. I baked it in the hamburger bun pan, but you could just as easily bake it without the specialized pan. Now I don't have to make do with spongy rolls from the store.
Thanks for your evalution! I'll direct other customer/bakers looking for a great hard roll recipe to this one based on your enthusiastic review. Happy Baking! Irene @ KAF
- 04/15/2011
- My husband grew up in Sheboygan, WI. He frequently ate cheesesteak sandwiches made on a local hard roll. He has never been able to find anything like that roll out here in California. I wanted to learn how and make that roll for him. I found this recipe and tried it. I didn't have the Hi-maize Natural Fiber or the non-diastatic malt powder. I substituted the Hi-maize with 3 Tbsp. corn starch with 1 Tbsp. corn meal. I used sugar instead of the malt powder. I didn't have the bun pan either, so I baked them on a cookie sheet. They came out beautiful. They are a little crisp on the outside and light and airy inside. They definitely have a satisfying chew. My husband was so pleased that he called his brother and sister. His brother joined us for cheese steaks and they both said it was so close to the "old" hard rolls that they were thrilled. I am excited to try them again with the "special ingredients" and the bun pan that arrived today!
