These crusty rolls have that classic dense, chewy texture you find in old-school Italian bakeries - perfect for hoagies or dunking in sauce. The key is a lean dough without any enrichments. Makes 8 rolls.
1egg white mixed with 1 tablespoon water for topping
¼cupsesame seeds
Instructions
Mix. Combine flour, yeast, salt, and sugar in the bowl of a stand mixer or bread machine on the DOUGH cycle. Add water. Mix with a dough hook on low speed until ingredients come together, about 2 minutes.
Knead. Increase the speed to medium and knead for 10-12 minutes until the dough is very smooth and elastic. The dough should be fairly stiff. You can also knead by hand, but it will take at least 15 minutes.
Rise. Place the dough in a lightly greased bowl and cover with greased plastic wrap. Let it rise in a warm place until doubled, about 1 hour.
Divide. Turn the dough onto a lightly floured surface. Divide into eight equal pieces. (This makes a good sandwich size, but 12 or 16 pieces is better for dinner rolls)
Shape. Form each piece into a tight ball by pulling edges under and pinching to seal. Place on two parchment-lined baking sheets.
Proof. Cover shaped rolls with greased plastic wrap and let rise in a warm place until puffy but not doubled, about 45 minutes.
Prepare. Brush rolls gently with egg white mixture and sprinkle generously with sesame seeds.
Bake. Bake rolls at 375℉ for 25 minutes, rotating pans halfway through, until deep golden brown and crusty. Cool on wire racks.
Notes
I also like to roll these into oval rolls for sandwiches. If you’re looking for a super soft sub roll, you won’t love these. They have a lot of chew!