Easy Homemade Hard Rolls

by Maria on October 29, 2013

Easy Homemade Hard Rolls with a nice crunchy crust and soft center

These rolls are amazing! They are SUPER easy. I use my pizza dough recipe and my favorite ice cube trick and ta-da…..perfect hard rolls!

I use these rolls for subs, pulled pork, sausage and pepper’s, garlic bread and just plain sandwiches or for dipping in soup. They are so easy to make and store well in the freezer!

Have I ever told you how much I love my pizza dough recipe, it is so versatile. I use it to make, pizza, artisan bread, bread sticks, calzones, french bread and these easy hard rolls. It is so nice to have one recipe that can be made into so many different things.

Easy Homemade Hard Rolls


2 cups warm water
2 tsp yeast
1 1/2 tsp salt
2 tsp sugar
1 tsp olive oil
4-5 cups flour
2-3 tbsp corn meal


  • In a mixer, with a bread hook, combine warm water, yeast, salt, sugar and olive oil.
  • Let stand 5 minutes. Add flour all at once and mix on low setting until comes together in a ball, about 5 minutes.
  • Sprinkle corn meal on baking sheets, you will need two large cookie sheets
  • Divide dough into 12 pieces and shape into small french bread shapes. Dip finished dough in flour.
  • Place shaped dough 2-3 inches apart on baking sheets. (6 rolls to a sheet)
  • Using a serrated knife make three small slits on the top of each roll so they look like mini french breads
  • Cover each sheet lightly with plastic wrap and place in a warm area in your kitchen for 45-60 minutes or until dough has doubled in size.
  • Preheat oven to 475°
  • Place baking sheets side by side on your middle rack, if possible, or you may need to bake in two batches if only one fits at a time. Before closing the oven throw 3-4 ice cubes in the bottom of your oven. (This is the magic step that makes them hard rolls)
  • Bake rolls for 12-15 minutes or until golden brown.
  • Cool rolls on a cooling rack


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{ 8 comments… read them below or add one }

Karie November 8, 2013 at 9:41 pm

I love homemade bread and rolls and NEVER would have guessed ice cubes are the trick to hard rolls! I’m going to have to add them to the menu with pulled pork next week…thank you!!


Maria November 11, 2013 at 7:48 pm

I know right, the ice cube thing has seriously changed my life. My friend just gave me her famous pulled pork recipe. I am so excited to make it and eat it on these rolls.


karie December 12, 2013 at 10:54 am

Making these today but have a question: do you freeze them before or after you bake them? I’m trying to “cook once, eat twice” as often as I can this season. I have a few bread/roll recipes that I make a double batch and freeze, some freeze better as dough, some are better when baked first. Does it matter one way or the other with these? (Today I’m doubling it to cover tonight’s pulled pork and tomorrow’s venison barley soup so there won’t be any leftover to freeze!)


Maria December 14, 2013 at 10:31 pm

Freeze them after they are cooked and completely cooled. I want to come to your house for dinner. :)


Lorie March 20, 2014 at 4:07 pm

Oh my Dear, Maria! This recipe is my saving grace. I have been making homemade bread to help stretch our food dollars, (40 cents/loaf for scratch and over a $1/loaf store) but DH doesn’t like to use it for his sandwiches for work. The bread falls apart. BUT NOW I can pack his sandwich on a lovely homemade hard roll. His lunch is sure to be the envy of his co-workers. Thanks so so much!


SJP March 27, 2014 at 11:27 am

Tried these for the first time last week. Absolutely incredible taste and texture. They freeze well too.


debbie March 30, 2014 at 1:34 pm

I’m trying to make these now, they look good, but the recipe says to add all flour at once do I add 4 cups or 5 cups of flour( recipe says 4-5 cups)


Maria March 30, 2014 at 1:45 pm

Hi Debbie,

Start with four and then add more if needed.



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