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Crusty Hard Rolls Recipe
(from King Arthur cataloge)
Starter:
1/2 c warm water
1 c flour
1/8 tsp yeast
Mix together, cover, let rise over night.
Dough:
All of starter
3 1/2 c flour
1 c warm water
1 1/2 tsp salt
1/4 tsp yeast
Combine all ingredients. Let rise for 3hrs, punching down and turning over after one hr and again after 2hrs. Divide into 12 pieces, shape into balls and firm them up by rolling them under your lightly cupped fingers on an unfloured surface. Place the rolls on parchment lined baking sheet, cover, let rise 1 1/2 hrs. Refrig several hrs or over night.
Remove from refrig., brush with 1/2 c water mixed w/egg white. Slash a 1/4" cut across each top and bake in 425 degree oven for 20-25 minutes.
For extra crunchy rolls, cool in turned off oven w/door propped open.
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