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    French Bread Rolls


    Source of Recipe


    "Fine Cooking"

    List of Ingredients




    6 cups all-purpose flour
    2 tablespoons unsalted butter, melted
    2 1/4 teaspoons dry yeast
    2 teaspoons sugar
    2 cups water, 70 degrees
    1 1/4 ounces nonfat dry milk powder, 1/2 cup
    1 tablespoon salt
    black pepper, to taste
    1 cup rye flour
    coarse salt, for sprinkling

    Recipe



    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 (or all purpose) flour, slash with lame quite deeply, sprinkle with salt Bake at 450 for 20-25 minutes (throw 1/4 cup ice water on to bottom of oven as soon as rolls are put in), 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.

 

 

 


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