Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crusty, chewy dinner rolls with a shiny, crispy crust made by boiling the dough before baking. Incorporates a tangzhong (yukone) method for a soft crumb and better crust.

  • Total Time: 10 hours 45 minutes (including chilling and resting)
  • Yield: 12 rolls 1x

Ingredients

Scale
  • For the Yukone: 6 ounces cold water (3/4 cup; 170 g)
  • 2 1/2 ounces bread flour (1/2 cup; 70 g)
  • For the Dough: 13 3/4 ounces bread flour (2 3/4 cups; 380 g)
  • 1/2 ounce sugar (1 tablespoon; 15 g)
  • 2 1/2 teaspoons (9 g) Diamond Crystal kosher salt (use half by volume for table salt or same weight)
  • 1 1/2 teaspoons (6 g) instant dry yeast (such as SAF, not RapidRise or active dry)
  • 6 ounces cold water (3/4 cup; 170 g)

Instructions

  1. For the Yukone: In a 2-quart stainless steel saucepan or 10-inch skillet, whisk together water and flour. Heat over medium, stirring constantly until thickened to mashed potato consistency, about 2 minutes.
  2. Spread thickened paste evenly on plate in a 1-inch layer. Let cool to no warmer than 100°F (38°C), about 20 minutes.
  3. For the Dough: In food processor bowl with metal blade, pulse flour, sugar, salt, and yeast until mixed.
  4. Add cooled yukone and cold water; process until dough is smooth and elastic, about 90 seconds.
  5. Transfer dough to lightly greased bowl. Cover with plastic wrap; refrigerate until roughly doubled in size, about 60 to 90 minutes.
  6. Turn dough onto a clean, unfloured surface without deflating. Cut into 12 pieces (~2 1/4 ounces / 60 g each).
  7. Quickly roll each piece into smooth ball with palm. Place on parchment-lined rimmed baking sheet, cover with plastic, and chill overnight or 8-10 hours until puffed and soft.
  8. To Finish: Position oven rack in lower-middle and preheat oven to 400°F (200°C).
  9. Fill deep pot with 3 inches water and bring to full boil over high heat. Line a baking sheet or cutting board with several paper towels.
  10. Using scissors, cut parchment between each roll. Working in batches of 4, lift each roll with parchment and lower upside-down into boiling water.
  11. Boil rolls bottom side down exactly 60 seconds. Flip rolls right side up with slotted spoon; let bottoms dry and skin over.
  12. Transfer boiled rolls to paper towels to drain; gently peel parchment off or let slip off naturally.
  13. Carefully place boiled rolls on parchment-lined rimmed baking sheet. Bake immediately or let sit at room temperature up to 4 hours before baking.
  14. Bake rolls for 35 minutes until crust is deeply blistered and golden brown.
  15. Serve immediately or keep at room temperature up to 6 hours. Rewarm in hot oven 5–10 minutes if desired.

Notes

A food processor speeds kneading to about 90 seconds., Chilling dough slows rise, enhancing flavor and timing control., Boiling the rolls gelatinizes starch, creating a shiny, crispy crust., Yukone (tangzhong) is a cooked flour-water paste that makes bread softer and crisper crusts., Dough can be shaped a day ahead; rolls hold at room temperature for up to 4 hours before baking for flexibility., Use instant dry yeast such as SAF, not RapidRise or active dry yeast.

  • Author: Laura
  • Prep Time: 1 hour 30 minutes (including cooling and resting)
  • Cook Time: 35 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 142 calories per serving
  • Fat: 1g per serving
  • Carbohydrates: 29g per serving
  • Protein: 5g per serving