Description
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
- Unsalted Butter
- Dry Yeast
- Sugar
- Water
- Nonfat Dry Milk Powder
- All-purpose Flour
- Wheat Gluten
- Salt
- Black Pepper
- Rye Flour
- Coarse Salt
Instructions
- Dissolve yeast in mixer with water
- Add melted butter, sugar, dry milk, salt and pepper
- Whisk to incorporate
- Add 4 cups of flour and mix with dough hook
- Add additional flour until dough leaves the side of the bowl
- 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
- At this point the dough can be refrigerated overnight or for 2 days
- Bring to room temperature before shaping
- Punch down and let rise until doubled again, about 2 hours
- Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour
- Sprinkle with rye flour, slash with lame quite deeply, sprinkle with salt
- Bake at 450 for 20-25 minutes, reduce heat to 400 and bake another 5 minutes
- Turn off oven and let rolls sit to crisp for another 5 minutes
- Cool at least 20 minutes
- Store rolls in plastic bag
- To recrisp, put into 400 oven for 5 minutes