Recipe: Hard Rolls
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Hard Rolls
Source: rec.food.recipes/Capt. Ed
Start to Finish Time: 3:30
Makes 12
2 teaspoons active dry yeast
2 teaspoons sugar
1 egg white
3 cups bread flour
1 teaspoon salt
2 1/2 tablespoons corn oil
1 cup warm water
Combine yeast, salt and 2-1/2 cups flour. Mix on low speed in Kitchen Aid with flat hook until blended. Then slowly add the corn oil and finally the egg white and sugar dissolved in the warm water. Continue stirring for 2-3 minutes. Change to a dough hook and knead for 7 minutes, adding remaining flour during the first 4 minutes. Adjust with flour or water to achieve an elastic mix (falls off the hook when just right). Place dough in an oiled bowl and let rise until doubled. Punch down and let rise for 15-20 minutes more. Divide into 10-12 round portions on a greased cookie sheet. Allow to rise until doubled. Place in a 375F. preheated oven and bake until golden brown (about 30 minutes). Steam oven the first 10 minutes for a hard and chewy crust.
NOTES : For additional crispness to the crust, it helps to spray the rolls periodically with a fine mist of water. The rolls are finished when they sound hollow when tapped.
Source: rec.food.recipes/Capt. Ed
Start to Finish Time: 3:30
Makes 12
2 teaspoons active dry yeast
2 teaspoons sugar
1 egg white
3 cups bread flour
1 teaspoon salt
2 1/2 tablespoons corn oil
1 cup warm water
Combine yeast, salt and 2-1/2 cups flour. Mix on low speed in Kitchen Aid with flat hook until blended. Then slowly add the corn oil and finally the egg white and sugar dissolved in the warm water. Continue stirring for 2-3 minutes. Change to a dough hook and knead for 7 minutes, adding remaining flour during the first 4 minutes. Adjust with flour or water to achieve an elastic mix (falls off the hook when just right). Place dough in an oiled bowl and let rise until doubled. Punch down and let rise for 15-20 minutes more. Divide into 10-12 round portions on a greased cookie sheet. Allow to rise until doubled. Place in a 375F. preheated oven and bake until golden brown (about 30 minutes). Steam oven the first 10 minutes for a hard and chewy crust.
NOTES : For additional crispness to the crust, it helps to spray the rolls periodically with a fine mist of water. The rolls are finished when they sound hollow when tapped.
MsgID: 316422
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-30
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-30
Board: Daily Recipe Swap at Recipelink.com
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| Reviews and Replies: | |
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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