I know it seems like I do a lot of bread baking, but I really don’t. It usually takes me about a year to 14 months to get through a 20kg bag of AP flour between sweet (cakes, pies, cookies) and savoury (breads/buns/rolls, gravies) uses.
I’ve been holding back on the last of the flour from my previous purchase … just in case of emergency. Not that I can really imagine what a ‘flour emergency’ would consist of. Still, after picking up a new bag on Saturday, before going off to donate blood, I’m now flour rich.
So I baked 2 pizzas on Sunday and tried a new recipe for crusty rolls today. I got the recipe from a FB bread baking group.
I wasn’t sure that I wanted to make a dozen rolls so I baked a couple of mini loaves with half of the dough, instead. I’m pretty sure I’ve found my go-to crusty roll recipe.
Of course, I had to taste test the rolls so I made a sammie with one filled with a couple of large chicken fingers/small cutlets and a generous slather of Miracle Whip.
Crusty Rolls – you can see the crumb on the top of the roll to the right
I wanted to try a higher baking temp (425 deg F) for the loaves so they got over-proved by the time I got them into the oven and there wasn’t a lot of oven spring left in the yeast. I suspected that would happen when I slashed the loaf.
Natalie D’s Crusty Rolls – makes 1 dozen rolls
1 1/4 cup warm water
2 tsp yeast
1 tbsp sugar
1 1/2 tsp salt
1 tbsp oil
1 large egg
3 – 3 1/4 cup bread flour (added about 1 cup more flour and kneaded for 10 min)
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let sit until foamy, 5-10 minutes.
In a large bowl, add 1 cup of the flour and salt and mix togther well. Add proofed yeast mixture, egg and oil. With a wooden spoon, beat well for a couple of minutes. Stir in the rest of the flour, half a cup at a time, reserving about a half a cup for kneading.
Sprinkle some flour on a working surface and turn out the dough. Knead until you have a soft but not sticky dough.
Transfer dough to a greased bowl and let rise for about an hour or until doubled.
Shape into 12 balls and lay out on a greased baking sheet. Cover lightly with a towel and let rise for about 40 minutes.
Preheat the oven to 400 deg F and bake rolls for 12-15 minutes.
6 rolls, glazed with water, baked at 400 deg F for 20 min
2 mini loaves, glazed with EVOO, baked at 425 deg F for 20 min.
Rolls and Mini Loaves