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Crusty Rolls (Ew)



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Crusty Rolls (Ew)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

In a large mixing bowl, combine 2 1/2 cups lukewarm water and malt extract
or brown sugar; sprinkle yeast on top and let stand until the yeast is
dissolved, about 5 minutes. Gradually stir in 3 cups of the flour, stirring
in the same direction for 3 minutes. Stir in nonfat drymilk and salt. Then
gradually add more of the remaining flour until the dough becomes too
difficult to stir.

Turn the dough out onto a lightly floured surface and knead, gradually
incorporating more flour as needed to prevent sticking, until smooth and
elastic, about 10 minutes. (Alternatively, the dough can be kneaded in a
stand-up mixer fitted with a dough hook).

Place the dough in a lightly oiled bowl, turn to coat and cover with
plastic wrap. Let rise until almost tripled in volume, 2 1/2 to 3 hours.
Punch dough down; cover and let rise until doubled, about 1 1/2 hours. (Or,
you can let the dough rise for the second time overnight in the
refrigerator.)

Lightly oil 2 baking sheets or spray with nonstick cooking spray; sprinkle
with cornmeal. Punch the dough down, turn out onto a lightly floured
surface and knead into a smooth ball. Divide the dough into 16 portions.
Shape each portion into a ball, then roll to make a slight oval. As you
work, keep any dough that you are not using covered. Place the rolls at
least 2 inches apart on the prepared baking sheets. Sprinkle rolls with
flour and rub gently over the surfaces. Cover with a dry tea towel and let
rise until almost doubled, about 1 hour.

Thirty minutes before baking, place a baking stone or an inverted baking
sheet on the center rack of a cold oven. Place a metal cake pan on the
bottom rack; preheat to 425 F. Just before baking, pour 1 cup water into
the cake pan. Working with one batch at a time, cut a 1/4 inch deep slash
with a serrated knife along the top of each roll. Place the baking sheet on
the baking stone or until the rolls are golden brown and bottoms sound
hollow when tapped. Transfer to a wire rack and let cool. Add more water
to the cake pan, slash the remaining rolls and bake them in the same
manner. (The cooled rolls can be stored in a plastic bag in the freezer for
up to 3 months. To serve, arrange the frozen rolls on a baking sheet and
heat in a 350F oven for 10 to 15 minutes.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399


Ingredients:

1 ts Malt extract or brown sugar
1 pk Active dry yeast
5 1/2 c (approx) bread flour or
-unbleached all-purpose
-flour
1/4 c Nonfat dry milk
1 tb Salt
Cornmeal for dusting baking
-sheets

Serves:

16 Rolls

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