Comments on: Three Day Crusty Hard Rolls

By: Andrea

Andrea — Wed, 23 Dec 2009 14:31:53 +0000

Hi Beverly. I have not tried these with whole wheat flour yet, but have been thinking about it.

By: Beverly

Beverly — Wed, 23 Dec 2009 13:18:05 +0000

Have you tried this with Wheat flour or just white? Thanks.

By: Andrea

Andrea — Thu, 02 Oct 2008 11:05:48 +0000

Hi Cathy. The instructions mention using a bread machine, so just let it do the mixing, then rise in the machine, deflate and turn and close the lid, repeating per the directions.

By: Cathy

Cathy — Wed, 01 Oct 2008 14:49:49 +0000

Hi Andrea. I really want to try to make these rolls. Unfortunately, I don’t have a KitchenAid mixer, but I do have a bread machine. Do you think I can make the dough and let it rise in the bread machine? Not quite sure what to do. Thanks.

By: Debbie

Debbie — Wed, 16 Apr 2008 19:40:13 +0000

I made the crusty hard roll recipe and used active rise yeast, not the instant which I believe is the rapid rise yeast. I had a tough time adding all the ingredients together. It was extremely too dry to knead. I did the best I could by adding a little more water. I followed through with the rest of the bread making steps. When the bread came out of the oven, the crust was nice and crispy but the inside was extremely dense. When they cooled, they became as hard as rocks. Nevertheless, I am trying once again by using rapid rise yeast. When I mixed everything together, I only used a total (including the starter) of a little over 3 cups of flour. I will refrigerate them overnite and bake them tomorrow. I will let you know how the second batch turns out.

By: Andrea

Andrea — Tue, 03 Oct 2006 20:30:54 +0000

Shiela: Any number of things could have happened, and I don’t know how your dough looked after the second rise, so I can only offer an educated guess. It’s possible that your dough may have risen too high during the second rise and thus was unable to sustain the structure of the rolls during the cold rise. Optimal ambient temperature for a warm rising is around 85° F, and dough can rise too high if it sits too long or if the temperature is too warm. High altitudes can affect rising time as well, but I don’t know if that applies in your case or not.

By: Shiela Baudendistel

Shiela Baudendistel — Sat, 30 Sep 2006 15:22:59 +0000

I made these rolls and was so excited to finally have a nice recipe for a roll with a crispy crust. I was very impressed with the dough and the way they rose so nicely…..but when I refrigerated them over night they deflated and were like rocks when I baked them. The flavor was good but next time I will not keep them in the fridge overnight. Also I covered them with waxed paper and aluminum foil(losely) but the waxed paper still stuck to the tops. Next time I will bake them after they rise the second time. I would love to have your opinions as to what I did wrong.