Rolls: Paul Prudhomme Rolls
Source of Recipe
Paul Prudhomme
List of Ingredients
About 7 cups all-purpose flour, in all
6 tablespoons sugar, in all
1 1/4 tsp. salt
2 1/2 packages dry yeast
2 1/4 cups hot water [105 to 115 degrees]
1/4 cup pork lard or vegetable oil
1 tablespoon unsalted butter, melted
Recipe
In a large bowl mix 6 cups of the flour, 5
tablespoons of the sugar and the salt.
In a separate bowl combine the yeast and the
remaining 1 tablespoon sugar with the hot
water. Let sit 5 to 10 minutes; stir until
yeast granules thoroughly dissolve. Add lard
or oil to liquid mixture, stirring until lard
is melted. Add half of liquid mixture to
flour. Mix with hands to moisten flour as
much as possible. Add remainder of liquid
mixture to dough and mix until flour is
thoroughly incorporated. Turn onto a lightly
floured surface and knead by hand until
smooth and elastic to the touch, about 15
minutes, gradually adding about 1/2 to 1 cup
flour as needed to keep dough from sticking.
Place in a large greased bowl and then invert
dough so top is greased; cover with a dry
towel and let stand in a warm place [90 to
100 degrees] until doubled in size, about 1
hour. [Place in a slightly warmer place if
dough hasn't doubled in 1 hour.] Punch down
dough.
To make rolls: Pinch off enough to make about
1 1/2 inch balls. Roll dough into smooth
balls with hands. Pop any large air bubbles
by pinching them. Place in a greased 13 x 9
inch baking pan, with rolls fitted snugly
against each other and sides of pan. Cover
and let rise until doubled in size, about 35
to 45 minutes. Bake as for bread.
Bake at 325 F. until lightly browned, about 45 to 50 minutes, rotating the pans after 25 minutes for more even browning; brush tops with melted butter and bake until
done, about 5 to 10 minutes more. Cool 5 to 10 minutes before removing from pan.
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