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Add a photoI really missed my Trenton NJ Italian hard crusty rolls from the ‘Burg...so my wife Mary Ann set out and came up with this recipe....the rolls came out fantastic....crispy, crusty and soft on the inside (but not mushy). Here is her recipe and technique......enjoy!
(this recipe made 4 good sized rolls)
Порций: 4
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Ингредиенты
- Ingredients
- 1 (1/4 ounce) package or loose dry yeast (I use the loose)
- 1 1/4 cups warm water (110 deg. F)
- 2 teaspoons sugar
- 3 cups unbleached all-purpose flour (I use King Arthur bread flour)
- 1 teaspoon kosher salt
- cornmeal or semolina for dusting
- 1 egg yolk (beaten with 1 Tbsp water for egg wash) (Paul prefers Olive Oil basting instead)
Инструкции
- In a large bowl (or your KitchenAide mixing bowl), dissolve yeast with 3/4 cup of warm water and sugar. Mix in remaining water, flour and salt. Mix until dough starts for form. If too sticky, add a bit more flour. Knead for 2 - 3 minutes or until smooth and elastic (I use my dough hook on my mixer). Put dough into an oiled bowl, turn to coat, cover with a clean cotton towel and let rise in a warm place, free from any draft, until doubled in size (approx. 2 hours).
- Preheat oven to 400 degrees F - If you have a baking stone, coat with a little olive oil and dust lightly with the cornmeal or semolina and place in the oven to also preheat. If not, use a cookie sheet. Place a shallow baking pan filled with boiling water on the bottom of your oven for extra crusty rolls (I also use a spray bottle to spray the inside walls, floor and door of my oven before putting the dough in and a few times during the baking process - this does help give crispier crust).
- Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on dusted peel (large wood spatula), or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once with a sharp knife or single edge razor blade and brush the tops with egg wash (or olive oil). I wait till the wash/olive oil is dry and then brush again. If on a peel, slide loaves onto the heated baking stone, otherwise put cookie sheet in the oven. Bake for approx. 25 minutes or until golden brown and baked through. NOTE: I check for 'doneness' by thumping the bottom of a roll..if it sounds hollow, they're done.
- Paulie likes to coat the bread/rolls with olive oil immediately after taking them out of the oven...whatever you like!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 100mg | 3% |
| Total Carbs 73.64g | 20% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.35g | 2% |
| Protein 9.68g | 15% |
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