Bread Rolls (Boiled Crispy)

The secret to the thick crispy crust on these rolls is that they are boiled in water before being baked. This is the same technique used in making Montréal bagels and what differentiates them from a New York bagel.

1½ cups milk, warm
3 Tbsp. sugar
1 Tbsp. yeast
5 cups all-purpose flour, unbleached
extra-virgin olive oil

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Add the warm milk to large bowl. Add sugar and stir. Add the yeast and stir so that it may activate in the milk.

Add the flour, stir until the dough comes together. At this point, use your hands and knead until a ball forms.

Add olive oil, knead again to prevent the dough from drying out. Knead until all the oil is gone.

Shape the dough.

Cover bowl with plastic wrap or cloth. It is important that the bowl is completely covered. Let rest 1 hour.

Remove the dough and place on a floured counter surface. Divide the dough into 8 parts. Shape them into balls, making sure that each piece of dough is well-rolled.

Add the dough balls in a skillet with boiling water. Leave in the water for 3 minutes, turn them over and cook for another 3 minutes. Turn them again. they should be very fluffy by now. This process ensures a crispy roll.

Score the top with one straight line.

Bake for 20 minutes until the tops are golden brown. Remove and let cool on rack.