HEAVENLY HARD ROLLS
Hard rolls, those with soft, pillow-y insides and crunchy-chewy crusts are difficult to find outside the older cities of the North and East. As independent bakers become harder to find, so do the rolls. These rolls are best made with a "00" Italian bread flour like Pivetti Rinzfornato 00. Many such flours are only sold in...
Provided by Heidi Hoerman
Categories Other Breads
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix dry ingredients. Stir in water with a spoon until a ragged mass forms and all lose flour is incorporated but don't worry too much about lumps -- similar to mixing biscuit dough. Cover with a damp tea towel and let sit at room temperature for 45 minutes.
- 2. On a lightly oiled surface, do one stretch-and-fold, working in or discarding any remaining dry lumps of flour, return to bowl, cover and let sit 45 minutes.
- 3. STRETCH-AND-FOLD INSTRUCTIONS: lightly oil a flat surface about 12" x 18" in area. Flop the dough out of the bowl and onto the oiled surface. Use your hands to stretch or gently press the dough into a rectangle. Fold the rectangle of dough in thirds as you would a piece of 8 1/2" x 11" paper to put in a business envelope. Then fold in thirds again the other way. Flop the resulting roll of dough back into the bowl. With each successive stretch-and-fold, the dough with develop more gluten and be harder to stretch.
- 4. Do a second stretch-and-fold, return to bowl, cover and let sit 45 minutes.
- 5. Do a third stretch-and-fold, oil the bowl and return the dough to it, cover and let sit 45 minutes.
- 6. Divide into 12 equal pieces. (The scale can again be useful here.) Gently shape into balls and place on parchment paper lined baking sheets for eventual baking. Let rest another 20 minutes.
- 7. Preheat the oven to 375F and make the egg wash by whisking the egg and 1 teaspoon of water together.
- 8. Paint the rolls with an egg wash and optionally, sprinkle with poppy seeds, sesame seeds or other garnish. Wait 2 minutes and repeat egg wash and poppy seeds. Optionally, score a cross in the top with a very sharp knife for decoration.
- 9. Bake for 35 minutes or until they are golden and the interior temperature is 200F. Flip upside down or place on a rack to cool thoroughly before eating.
HARD ROLLS (USING A STAND MIXER)
Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.
Provided by 2Bleu
Categories Yeast Breads
Time 45m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
- Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
- ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
- NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.
Nutrition Facts : Calories 379, Fat 3, SaturatedFat 0.6, Cholesterol 41.5, Sodium 443.5, Carbohydrate 75.1, Fiber 3.4, Sugar 2.4, Protein 11.4
CRUSTY HARD ROLLS
Make and share this Crusty Hard Rolls recipe from Food.com.
Provided by chef 998002
Categories Breads
Time 45m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- The Starter:
- Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
- Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
- Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
- Yield: 12 rolls.
Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9
SEPTIEME HARD ROLLS
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 16 rolls
Number Of Ingredients 6
Steps:
- Stir together yeast, sugar, and warm water in the bowl of an electric mixer; let stand until foamy, about 10 minutes. Transfer to a mixer fitted with the dough hook attachment.
- In a large bowl, whisk together both flours and salt. With the mixer on low, add half of the flour mixture; mix until well combined. Slowly add enough of the remaining flour mixture to form a sticky dough. Continue kneading with the dough hook, adding remaining flour as necessary, until dough is smooth and completely pulls away from the sides of the bowl (you may have up to 1/2 cup flour left over), about 15 minutes. Turn dough out onto a lightly floured work surface and continue to knead with your hands to make a smooth ball, 2 to 3 minutes.
- Transfer dough to a large bowl and cover with plastic wrap; let stand in a warm place until it begins to rise, about 1 hour. Transfer bowl to refrigerator; refrigerate overnight.
- Lightly flour 2 baking sheets; set aside. Turn dough out onto a lightly floured work surface and divide into 16 equal pieces. Roll each piece into a ball, using just enough flour to keep dough from sticking, and divide evenly between prepared baking sheets, leaving space between each ball of dough. Let stand at room temperature until doubled in size, about 5 hours. If a skin begins to form on the dough, cover with a clean towel.
- Preheat oven to 400 degrees. Lightly dust dough with flour and transfer to top rack of oven. Bake until golden brown, 20 to 30 minutes, rotating and switching baking sheets from top to bottom halfway through baking. Transfer baking sheet to a wire rack and let rolls cool on baking sheet. Reheat in a 400-degree oven just before serving to crisp and warm through.
KAISER ROLLS
These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This kaiser roll recipe earned me a blue ribbon at the county fair. -Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 225 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CRUSTY ROLLS
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
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