Description
This hard rolls recipe yields crispy-crust, chewy-interior rolls infused with aromatic roasted garlic and fresh rosemary, perfect for hearty meals or high-protein sandwiches.
Ingredients
Scale
- 4 cups strong bread flour
- 2.25 teaspoons instant dry yeast
- 1.5 teaspoons fine sea salt
- 1.5 cups warm water (100-110°F or 38-43°C)
- 1.5 tablespoons olive oil, plus extra for glazing
- 1 whole head roasted garlic, cloves peeled and mashed
- 1 tablespoon fresh rosemary, finely chopped
- For the Honey Glaze: 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon warm water, 0.5 teaspoon fresh rosemary
Instructions
- Prepare Roasted Garlic: Preheat the oven to 400°F (200°C). Wrap the garlic head in foil with a little olive oil. Roast for 30-40 minutes until very soft. Squeeze the cloves into a paste and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, instant dry yeast, and fine sea salt.
- Mix Wet Ingredients: Add the warm water, 1.5 tablespoons olive oil, roasted garlic paste, and chopped rosemary to the dry ingredients. Mix with a spoon or stand mixer until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for 10-12 minutes by hand, or 8-10 minutes with a stand mixer on medium speed, until smooth, elastic, and able to pass the windowpane test.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape Rolls: Gently deflate the risen dough and divide it into 8-10 equal portions. Shape each portion into a tight ball by cupping your hand over the dough and rotating it against the counter to create surface tension.
- Second Proof: Arrange the shaped rolls on a parchment-lined baking sheet. Cover loosely and let proof for 30-45 minutes until noticeably puffy.
- Bake with Steam: Preheat oven to 425°F (220°C) and place an empty oven-safe pan on the bottom rack. Score the top of each roll with a shallow slash or cross pattern. Pour 1 cup of hot water into the empty pan to create steam and immediately transfer the baking sheet to the oven.
- Baking and Glazing: Bake for 20-25 minutes, or until deep golden brown and hollow when tapped. While baking, whisk together the honey glaze ingredients. Immediately remove rolls from oven and brush generously with the honey glaze while hot.
- Serve Warm: Serve the hard rolls warm, allowing the glaze to set and absorb quickly for a professional shine.
Notes
To achieve a crispy crust, create steam by pouring hot water into a pan on the bottom rack of the oven during baking. Ensure proper kneading until the dough passes the windowpane test for a chewy interior. For a warm proofing environment, use a warm spot like an oven with the light on during winter.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 roll
- Calories: 250 calories
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: hard rolls, bread recipe, roasted garlic, rosemary, baking, homemade bread, crispy crust, high-protein snack, savory bread