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!
Can I use bread flour
Hi, Benita. Yes, bread flour will work.
I dipped them in flour, but had I had parchment paper I’d have used that because they stuck to plastic and were not the prettiest! Flavor is wonderful and recipe easy so there will be round 2.
Hi, Mary. Sorry to hear you had trouble with them sticking to the plastic wrap. You can spray the plastic wrap with cooking spray before you cover the rolls to help prevent them from sticking. Glad to hear you’re going to make them again.
What type of flour do you use?
Hi, Jon. All-purpose flour.
Where I grew up in NE Ohio, pepperoni balls are very popular. I have tried this recipe and inserted pepperoni, provolone, and sometimes banana peppers inside and it very much duplicates the flavor I remember growing up. Thank you!
That is Awesome! I am so glad you found a way to make one of your nostalgic recipes! That makes me so happy!
Could I make them a little smaller to be used as a hard dinner roll.
Hi, Pam. Yes, you can make them into a hard dinner roll. Depending upon the size you make them, the baking time will need to be adjusted. Keep an eye on them while they’re in the oven, and bake them until they’re golden brown.
I’ve made these twice in a week, I just can’t see paying $4 for 8 small hard rolls at the store and they’ll be moldy after a day or 2 when I can easily make a dozen that have much more volume to them and taste far better.
I added a half bottle of wheat beer to the last batch (heated it in the micro for 30 seconds) and followed directions as normal. They were better than the 1st batch, I think they raised (?) higher, but I add a bit extra yeast since it’s getting close to the expiration date and I still have over half a jar left.
Most times making pizza dough I never measured anything, this last batch I pretty much winged it, they’re nearly impossible to make them bad unless you over cook.
I looked at 2 other recipes before I chose this one. King Biscuit flour has some complicated ones posted and others requiring eggs can’t be a real hard roll, from what I know, eggs will give a cake like texture. I’m going to look into potato rolls. I’ve already made so much pizza dough and garlic sticks that I think I’m ready for the next step where I’ll be adding more olive oil and seasonings on my next batch. Then cheese rolls will soon be part of my roll baking.
If I didn’t find this recipe I don’t think I would have even bothered making them. My friends can’t believe that I made them from scratch. Honestly never knew how easy they are to make (with a stand mixer I do nothing but watch the dough and add more flour till I see the ball confirm into a solid wad, it shouldn’t be sticking to the bowel but it should be able to squeeze a part of from the main ball and it should work it’s way to the top of the blade and successfully roll back into the main ball. After 3 times of that happening, if the dough is wet add more flour and let it run until you see that same thing happen. Once the dough is made into balls you’ll notice the dough will start to stick to the bowel. That’s perfect. After I slit the tops I wet them all quickly and dump sesame seeds on top with a light pat to set them into the tops while they’re still wet. You gotta move fast. That water will be sucked into the dough so don’t use more than what sticks to your finger tips and wipe the tops.
I’m going to eat another right now.
Ty for the great recipe and tips i read from others!
Mr. Zinda,
Thank you for such a thorough review. I am so glad you found the recipe and that you love it! That makes me so happy! What a great idea to use the beer!