Yeast Hard Rolls

Prep: 2 hrs
Cook: 15 mins
Total: 2 hrs 15 mins
Servings: 18 servings
Nutritional Guidelines (per serving)
47 Calories
3g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18
Amount per serving
Calories 47
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 341mg 15%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Walk into any deli store, and you’ll find hard rolls ready-made and ready to eat. Why not try to make some yourself and get that delectable smell of homemade bread baking in your own home? Made with yeast, bread flour, and brushed with a cornmeal mixture, these rolls are sure to be a hit with the family.

Hard rolls are chewy rolls that taste great with any dinner and are perfect for making sandwiches. This recipe is for a large batch of hard rolls and makes 18 rolls that you can bake, cool, and freeze for later dinners or use for packing lunches throughout the week.

Top with sesame or poppy seeds for an added touch. 


  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 2 teaspoons salt
  • 1 1/2 cups water (warm)
  • 3 tablespoons butter (soft)
  • 1 egg white
  • 4 1/2 to 5 1/2 cups bread flour (divided)
  • 1/4 teaspoon cornmeal
  • 1/2 cup water
  • 1 teaspoon cornstarch​

Steps to Make It

  1. In a large bowl, mix sugar, yeast, salt, and warm water until yeast is dissolved.

  2. Add butter, egg white, and 3 cups of the flour. Mix until well blended.

  3. Slowly add flour, about a 1/4 cup at a time, until dough is formed.

  4. Turn dough out onto floured a board and knead for 8 minutes, adding small amounts of flour to the dough as necessary.

  5. Place dough in a greased bowl. Turn dough over in the bowl to grease dough top. Cover and let rise for 45 minutes or until double in size.

  6. Punch down dough. Turn out onto a lightly floured board, cover dough, and let sit for another 10 minutes.

  7. Prepare 2 large baking sheets by greasing the sheets and sprinkling cornmeal on them.

  8. Divide dough into 2 equal parts. Divide each half into 9 equal pieces for a total of 18 rolls.

  9. Form each dough piece into a round ball and place on a baking sheet, leaving about 3 inches of space between rolls.

  10. Cover rolls and let rise for about 30 minutes or until double in size.

  11. Mix water and cornstarch in a small saucepan. Bring to a boil and then set aside to cool to warm until rolls are finished rising.

  12. Brush rolls with cornstarch mix and cut an X on roll tops.

  13. If desired, sprinkle rolls with sesame or poppy seeds.

  14. Bake rolls at 450 F for about 15 minutes or until done.

  15. Remove from the baking sheets and let cool on wire racks.

  16. Let rolls cool completely before bagging and freezing for later.