Crusty Oval Rolls

The corn starch wash makes a shiny glaze on these pretty rolls.

Crusty Oval Rolls


12 rolls



Prep Time


Bake Time

25 to 30 minutes

Rest Time

10 minutes

Rise Time

1 hour

Right arrow icon


  • 2-1/2 to 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3/4 cup water
  • 1 tablespoon honey
  • 1 tablespoon butter OR margarine
  • 1 teaspoon corn starch
  • 1/4 cup cold water


  1. Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water, honey and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Divide dough into 12 equal portions; roll each into smooth balls. Roll each ball back and forth to form 3-inch oval. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. In a small saucepan, combine cornstarch and cold water. Stir to dissolve cornstarch. Bring to a boil, stirring constantly, until thickened and clear, about 2 minutes.
  3. Brush rolls with warm cornstarch mixture. Make 1/2-inch deep slashes lengthwise along the middle surface of each roll. Bake at 375°F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

you may also like