Crusty Water Rolls

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 257.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 870.4 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 8.2 g

View full nutritional breakdown of Crusty Water Rolls calories by ingredient
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Crusty, Large Crumb Water Rolls Crusty, Large Crumb Water Rolls
Number of Servings: 16



    * Granulated Sugar, 2 tbsp
    * Salt, 2 tbsp
    * Active Quick-Rise Yeast, 2 packets
    * White Bread Flour, 6-8 cups
    * Water, tap, 3 cup
    * Canola Oil, 2 tsp


PREPARATION - - - - - -

In a mixing bowl, dissolve sugar in water. Add yeast and stir to dissolve. Allow yeast to proof for a few minutes (just to be sure it's active).

Add salt and 4 cups of flour, mixing until smooth. Add 2 more cups of flour and fold into batter.

Fold as much of the last 2 cups of flour as needed ( almost always needs the 7th cup - rarely needs the entire 8th cup...bread-making is an art) to form a stiff dough, kneading until no longer sticky (takes about ten minutes).

Shape into a ball.

Place canloa oil in a large bowl. Add dough, turning to coat thoroughly. Cover bowl with a cloth and place in a warm, draft-free place to rise for one hour (should double in bulk).

Separate dough into 16 equal parts and shape into balls. Sprinkle corn meal to form a light layer over a large baking sheet. Place dough balls on sheet, spreading them evenly into 4 rows of 4 each. Cover with cloth and return to warm, draft-free place to rise for another hour. Balls will expand and flatten during rising to cover sheet and make contact with each other - that's fine.

Pre-heat oven to 375 F. Bake rolls for 30-35 minutes. Remove rolls to cooling rack and allow to stand for at least 30 minutes.

Number of Servings: 16

These rolls have a very chewy crust and a large crumb. They are well-suited to accompany hearty soups, stews and salads when such are the main course. They also slice well for the purposes of making small sandwiches or bruschetta.

Number of Servings: 16

Recipe submitted by SparkPeople user RICHARDHARRISON.

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