Hard rolls

Hard rolls are small breads that have been baked until they achieve a firm and crunchy texture. They are ideal for recipes that require an ingredient with a sturdy consistency, such as soups, salads, or gratin dishes, where they provide a pleasant contrast in texture and flavor.

Their origin dates back to traditional methods of utilizing leftover bread, common in many culinary cultures, especially in Europe and Latin America, where no food is wasted and is instead reused creatively. These rolls are made from common bread dough, which is then dried in the oven to obtain that characteristic hardness.

Among their properties, their ability to absorb liquids without quickly falling apart stands out, making them perfect for recipes like breadcrumbs, croutons, or stuffings. Furthermore, being a dry product, they have a long shelf life if kept in a dry and airtight place.

In the Hispanic world, hard rolls may also be known as pan seco, pan tostado, pan rallado duro, or simply pan para sopa, depending on the region and their specific use in the kitchen.