Make Crusty Artisan Rolls with a Mix

By Dennis Weaver

If you like artisan breads you can get from the bakery, then you’ll love these crusty artisan rolls. They’re sure to be the star of the dinner table, or you can use them for fantastic sandwiches. The best part is you can make them with a mix.

The Easiest Artisan Rolls You’ve Ever Made

Our Italian Country Bread Mix makes fantastic artisan bread. (You can click here to get the easy artisan bread recipe) The preferment in the mix automatically makes it a crusty, chewy bread with a sour-ish taste without any effort on your part.

Simply mix the dough as directed in your bread machine or in a stand-type mixer and let it rise before following the remaining instructions.

Baker’s Note: The secret to making these breads is to let them proof completely both before forming the rolls or breads and after.

How to Make Crusty Artisan Rolls

  • Form the dough as directed and let it rise for about thirty minutes or until doubled in size.
  • Use a scale to weigh the dough and divide the weight by 10 (for dinner and sandwich rolls) or 15 (for hamburger buns) to get uniformly-sized rolls and space them out on your baking sheet.
  • Cover the rolls with a proofing bag and let them rise until very puffy and about to blister (if you get any blisters, pop them with the point of a knife before baking).
  • Dust your rolls and mist them with water before baking. Bake them for 15-18 minutes at 425°F. Let them cool on a rack.

Tips for Using and Storing Your Artisan Bread.

  1. Crusty breads don’t do well under plastic, however this one remains remarkably chewy.
  2. We don’t put a lot of preservatives in our breads so use them within three or four days.
  3. Fresh bread is the best bread; eat it within a few hours if you can and it is best eaten within one day of baking.
  4. Do not store bread in the refrigerator; it stales bread.
  5. Toasting bread tends to rejuvenate breads so, if your bread is starting to stale, toast it.
  6. If air cannot circulate, moisture from the bread will be absorbed in the crust and it will no longer be crusty.  Store crusty breads in a paper bag or in a bread box.
  7. Soft-crusted, everyday breads can be stored in plastic bags.
  8. If you are not going to use all of the loaf in a couple days, cut your loaf in two and freeze part of it for up to two or three weeks.