 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
Source: Fine Cooking This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients. Ingredients:
2 tablespoons unsalted butter, melted |
2 1/4 teaspoons dry yeast |
2 teaspoons sugar |
2 cups water, 70 degrees |
1 1/4 ounces nonfat dry milk powder, 1/2 cup |
6 cups all-purpose flour |
5 teaspoons wheat gluten |
1 tablespoon salt |
black pepper, to taste (i added 1 teaspoon coarse ground.) |
1 cup rye flour |
coarse salt, for sprinkling |
Directions:
1. Dissolve yeast in mixer with water.
2. Add melted butter, sugar, dry milk, salt and pepper.
3. Whisk to incorporate.
4. Add 4 cups of flour and mix with dough hook.
5. Add additional flour until dough leaves the side of the bowl.
6. Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
7. At this point the dough can be refrigerated overnight or for 2 days.
8. Bring to room temperature before shaping.
9. Punch down and let rise until doubled again, about 2 hours.
10. Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
11. Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
12. Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
13. Turn off oven and let rolls sit to crisp for another 5 minutes.
14. Cool at least 20 minutes.
15. Store rolls in plastic bag.
16. To recrisp, put into 400 oven for 5 minutes.
|
|