These are addicting! We scarf the entire batch so fast. They’re good even plain.
Start with leftover rolls. We used homemade rolls. (Recipe follows if you’re interested.)
Tear rolls into ragged bite size pieces and scatter on a baking sheet.
Bake at 350 for 10 minutes, stirring once. Stir pieces again and lower oven temperature to 300 and bake 5 more minutes.
The Torn Bread Crisps will be deliciously toasted and irresistibly crispy, delightful plain or dipped. (Say that one fast, ha!)
Tonight we didn’t fuss for supper. We made a quick cheddar cheese sauce and steamed some broccoli. Then we ate with our fingers, dipping the broccoli and bread crisps in the cheese sauce. Supper was yummy, light and fun.
This is our Everyday Rolls recipe. We make them a couple times a week, using the bread machine on Dough Setting. I’ve made them a couple times by hand and they turn out great but the bread machine makes the job super easy.
In bread machine, place:
1 c. water
3 1/4 cup bread flour
3 Tbsp sugar
1 tsp salt
1/4 c. unsalted butter
2 tsp yeast
Use the dough setting to prepare the dough. When ready, remove dough from the machine.
On a floured surface, divide dough in about 24 pieces. We don’t usually make tidy round rolls, we just drop the chunks of dough on a baking sheet covered with parchment paper and place them in the cold oven and turn on the oven light. The little bit of heat from the oven light bulb is enough to raise the rolls.
Let the rolls rise 45 minutes and remove from the oven.
Heat the oven to 375 degrees.
Bake rolls 15 minutes. Serve warm or cold.
The rolls may be eaten immediately or cooled and stored in airtight plastic bags overnight.
Perfect for making Torn Bread Crisps. Each roll can be torn into six or seven bite size pieces, allowing two or three rolls per person, depending on what other foods you have for the meal.
And yes, you can use them as croutons. We don’t season these because they’re more versatile, such as using to dip in peanut butter and jam. They’re also wonderful dropped in a bowl of soup.