Deli-Style Hard Rolls
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." Split and stuff them with your favorite sandwich fillings, if you'd like to make them a meal.
- Prep time
- 15 min
- Cook time
- 26 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 teaspoons instant yeast
- 1 tablespoon (9g) non-diastatic malt powder or 1 tablespoon (8g) granulated sugar
- 1 teaspoon (6g) table salt
- 1 large egg white
- 2 tablespoons (28g) unsalted butter or 2 tablespoons (25g) vegetable oil
- 3/4 cup (170g) water, lukewarm
- 2 1/2 cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour
- 2 to 3 tablespoons (18g to 14g) sesame seeds or poppy seeds, or artisan bread topping
Instructions
- 1
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.