European-style dinner rolls boast an airy crumb and yeasty flavor, but the best part is their crust—so crisp it practically shatters when bitten into, yet chewy enough to offer satisfying resistance. That outside is what keeps these rolls the provenance of professionals, who typically rely on a steam-injected oven to expose the developing crust to moisture.
The cooks at America's Test Kitchen wanted to create a reliable recipe that tasted like they came from an artisanal bakery. They found a two-step baking process to mimic a steam-injected oven's effect—and it didn't require any special equipment besides a water spritzer and a cake pan.
Watch the video here for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).
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