Post by Chuckie on Dec 12, 2013 14:14:42 GMT -5
At vaporvac's request, here's where I got the recipe:
www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe
Here's the recipe in case the link dies--my "usual changes" in green. Keep in mind this is an ALL DAY affair--you have to mess with them for a good FIVE hours, AND remember to do the starter the night before:
Starter
1/2 cup cool water
1 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast
I also added about 1/4 cup sourdough starter & quite a bit more H20 to get it to a thick liquid
Dough
all of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour (I only needed 3 1/4 cups; Monkey says depends on humidity, etc)
1 cup lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast
Egg wash
1 large egg white mixed with 1/2 cup cool water
Directions
1) To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
2) 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 may still be a bit rough. It may also stick to the bowl just the tiniest bit. (I made mine in the Kitchenade)
3) Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
4) Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers. (pretty sticky dough, I buttered my hands first)
5) Place the rolls on a parchment-lined baking sheet (we were outta parchment paper, I just put them on sheet ungreased), cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F.
7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.
8) Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven.
9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.
Yield: 12 small rolls.
And they were FAR from "small rolls"--or @ least MINE were!
They WERE grand rolls though, nice & crunchy. ENJOY!!
CHEERS!
Chuckie
www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe
Here's the recipe in case the link dies--my "usual changes" in green. Keep in mind this is an ALL DAY affair--you have to mess with them for a good FIVE hours, AND remember to do the starter the night before:
Starter
1/2 cup cool water
1 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast
I also added about 1/4 cup sourdough starter & quite a bit more H20 to get it to a thick liquid
Dough
all of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour (I only needed 3 1/4 cups; Monkey says depends on humidity, etc)
1 cup lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast
Egg wash
1 large egg white mixed with 1/2 cup cool water
Directions
1) To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
2) 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 may still be a bit rough. It may also stick to the bowl just the tiniest bit. (I made mine in the Kitchenade)
3) Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
4) Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers. (pretty sticky dough, I buttered my hands first)
5) Place the rolls on a parchment-lined baking sheet (we were outta parchment paper, I just put them on sheet ungreased), cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F.
7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.
8) Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven.
9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.
Yield: 12 small rolls.
And they were FAR from "small rolls"--or @ least MINE were!
They WERE grand rolls though, nice & crunchy. ENJOY!!
CHEERS!
Chuckie