Hard rolls

Brotchen are traditional German Hard Rolls, inspired by the book, The Baker's Daughter.

From the kitchen of One Perfect Bite...For over a year now, I've been testing recipes for hard rolls. I've been trying to find buns that are similar to those used to make authentic Vietnamese bánh mì. The best of these rolls have crusts that shatter when you bite into them and their interiors are pillowy soft. While I have yet to have that "Eureka" moment, this last effort did yield wonderful rolls that I know your family will love. If you have a stand mixer with a dough hook, this recipe…

In a large bowl, mix dry ingredients. Stir in water with a spoon until a ragged mass forms and all lose flour is incorporated but don't worry too much about lumps -- similar...

Crisp on the outside, soft and a little chewy inside, these Italian Hoagie Rolls are the perfect vehicle for delicious fillings.

Easy Homemade hard Rolls perfect for meatball subs, Sausage and Peppers or any other hot sandwich you love.

These are our favorite breakfast bread rolls! They're soft, fluffy, and crusty, and you can make them together with your kids.

Ah, there you are at last – the rolls I've been dreaming of lo, these many years. My lost buns. My... oh, never mind the superlatives. Let's cut right to the chase. Years ago Sue Gray, a long-time colleague here in the King Arthur Flour test kitchen, developed a recipe for light-textured, crisp-crusted, wonderfully flavorful, and truly elegant-looking hard rolls. They were featured on the cover of one of our catalogues; I remember the picture well, as it was one of those “I want that bread…

These crusty German bread rolls (brotchen) have a crispy exterior and a soft dense chewy interior. These German bread rolls are so versatile. You can eat them smothered with jam or cheese for breakfast, with a slice of ham or other cold meat for lunch, or even serve them as a dinner roll for mopping up sauces and gravy.

This recipe is a bit time-consuming, but the payoff is traditional crispy German rolls for a weekend breakfast or brunch treat.

These aren't exactly classic French rolls, but I'm positive their crackly crust and fluffy interiors will win you over. The trick is something I pulled straight from the bagel playbook—boiling the dough to create a moist skin that bakes up glossy and crisp. The result is simple hard rolls that are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.