I’m sharing another awesome recipe that starts with the same ingredients as my Pizza Dough and Artisan Bread. These Easy Homemade Hard Rolls are a family favorite and a cinch to whip up. No need to worry if you’ve never made rolls before, these are a great place to start.
These rolls are best used the day they are made, but will stay fresh in an airtight bag or container for up to two days. We love to serve them with or favorite Pulled Pork and these Italian Sausage and Peppers. They are just right for a hearty sandwich.
Easy Homemade Hard Rolls
Easy Homemade Hard Rolls {TMH}
French Bread like Hard Rolls perfect for homemade meatball subs, Sausage and Peppers or any other hot sandwich you like.
Author: Maria
Ingredients
- 2 cups warm water
- 2 tsp yeast
- 1½ tsp salt
- 2 tsp sugar
- 1 tsp olive oil
- 4-5 cups flour
- 2-3 tbsp corn meal
Instructions
- In a mixer, with a bread hook, combine warm water, yeast, salt, sugar and olive oil.
- Let stand 5 minutes. Add flour all at once and mix on low setting until comes together in a ball, about 5 minutes.
- Sprinkle corn meal on baking sheets, you will need two large cookie sheets
- Divide dough into 12 pieces and shape into small french bread shapes. Dip finished dough in flour.
- Place shaped dough 2-3 inches apart on baking sheets. (6 rolls to a sheet)
- Using a serrated knife make three small slits on the top of each roll so they look like mini french breads
- Cover each sheet lightly with plastic wrap and place in a warm area in your kitchen for 45-60 minutes or until dough has doubled in size.
- Preheat oven to 475°
- Place baking sheets side by side on your middle rack, if possible, or you may need to bake in two batches if only one fits at a time. Before closing the oven throw 3-4 ice cubes in the bottom of your oven. (This is the magic step that makes them hard rolls)
- Bake rolls for 12-15 minutes or until golden brown.
- Cool rolls on a cooling rack
I love these Rolls!!!
Keep it Real!
Made your hard rolls tonight. The only step I missed was carving the 3 slits on each roll. Mine were the ugliest rolls I’ve ever seen. They were also delicious. I live alone so I’m going to freeze a few leftovers. I’ll let you know how that works out.
The intro to your site says one of your goals is to ..help moms… I’m an old man and I cook too. Thanks for your common sense recipes.
Love hearing this Mark. I’ve forgotten the slices before too. So glad you found and like the recipe. Thanks for supporting my site and I’m so glad to know that along with busy mom’s I’m helping “old men” too. 🙂
I’m going to try this. One question – what do you mean “dip finished rolls in flour?” I guess 2 questions – can I use instant yeast? Thanks much!
Yes, instant yeast is fine. And after you have the roll rolled how you want it, dip it in flour. It gives it more of a hard roll look and texture.
Do you mean dip them in corn meal, not flowersue
Hi Susan,
I do dip them in flour, but I sprinkle cornbread on the baking sheet before I place them on it so they get that nice bit of cornmeal that cooks into the bottom of the roll.
Is the dough supposed to be on the sticky side?
Not too sticky. If it seems extra sticky add a little more flour.
OMG……..Excellent Recipe I made only half the Recipe they turned out Beautifully I Thank You sooooo much this is my 4 ever Recipe from now on.I made Pulled Pork Sands for Dinner. My husband didn’t believe me that I made the Rolls LOL Thank You again Maria
Yay! I love hearing this Tammy! Aren’t they so dang easy and just the best! One of my favorite recipes too!