Walk into any deli store and you’ll find hard rolls ready made and ready to eat. Hard rolls are chewy rolls that taste great with any dinner and are perfect for making sandwiches. This recipe is for a large batch of hard rolls and makes 18 rolls that you can bake, cool, and freeze for later dinners or use for packing lunches throughout the week.
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours, 15 minutes
- 2 tbsp sugar
- 1 tbsp active dry yeast
- 2 tsp salt
- 1-1/2 cups warm water
- 3 tbsp butter, soft
- 1 egg white
- 4-1/2 to 5-1/2 cups bread flour
- 1/2 cup water
- 1 tsp cornstarch
- In large bowl, mix sugar, yeast, salt, and water until yeast is dissolved.
- Add butter, egg white, and 3 cups of flour. Mix until well blended.
- Slowly add flour, about a 1/4 cup at a time, until dough is formed.
- Turn dough out onto floured board and knead for 8 minutes, adding small amounts of flour to the dough as necessary.
- Place dough in greased bowl. Turn dough over in bowl to grease dough top. Cover and let rise for 45 minutes or until double in size.
- Punch down dough. Turn out onto lightly floured board, cover dough and let sit for another 10 minutes.
- Prepare two large baking sheets by greasing the sheets and sprinkling cornmeal on them.
- Divide dough into two equal parts. Divide each half into 9 equal pieces for a total of 18 rolls.
- Form each dough piece into round ball and place on baking sheet, leaving about 3 inches space between rolls.
- Cover rolls and let rise for about 30 minutes or until double in size.
- Mix water and cornstarch in small saucepan. Bring to boil and then set aside to cool to warm until rolls are finished rising.
- Brush rolls with cornstarch mix and cut an X on roll tops.
- If desired, sprinkle rolls with sesame or poppy seeds.
- Bake rolls at 450 degrees F for about 15 minutes or until done.
- Remove from baking sheets and let cool on wire racks.
- Let rolls cool completely before bagging and freezing for later.