Home Bread-Bakers v113.n006.4
[Advanced]

Hard "Malverne" Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 12 Feb 2013 11:09:36 -0800
v113.n006.4
This recipe looks so good.  Hope to make them some day.

* Exported from MasterCook *

                         Bread, Hard "Malverne" Rolls

Recipe By     :Eugene Miller
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread Machine                   Bread-Bakers Mailing List
                  Breads/Muffins/Rolls            Hand Made
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Dough:
    2          teaspoons  yeast -- instant
    1                cup  warm water -- (9 oz), plus
    2        tablespoons  warm water
    1           teaspoon  salt
    2 1/2           cups  all-purpose flour -- King Arthur 
Unbleached, (to 3C), 10 5/8 - 12 3/4oz
                          Topping:
    1              large  egg -- beaten with
    1         tablespoon  water
                          poppy seeds -- or sesame seeds

Sprinkle yeast into warm water in large mixing bowl.  Let stand until 
dissolved.  Sprinkle in the salt and add flour, beating until 
smooth.  Turn dough out onto a lightly floured board and knead until 
smooth and satiny.  Place in a greased bowl and butter top of dough 
lightly.  Cover with a moist towel and let rise in a warm place until 
doubled in size.  Turn out onto floured board and knead lightly.  Cut 
into 6 pieces, about 3 1/2 oz of dough each.  The inside of the dough 
should look quite wet.  Shape each piece into a round or long rope 
with flour-dusted hands, about 8" long, and tie the know (cross the 
rope, and then tuck the top end under and the bottom one over into the hole).

Place on a greased or parchment-lined baking sheet and brush with a 
beaten egg.  Sprinkle with poppy or sesame seeds and place in a warm 
place to rise.  When rolls have doubled in size, bake in a 375F oven 
for 25 - 30 min or until golden brown.  Remove from the oven and cool 
before slicing.

Yield: 6 sandwich-size rolls.

Description:
    "These are very hard rolls."
Source:
    "King Arthur Baking Sheet, Early Spring 2013"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 206 Calories; 1g Fat (6.2% 
calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
35mg Cholesterol; 370mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Fat.

NOTES : Malverne is on Long Island.  The trick to this dough is to 
use as little flour as you can; the crispy crust and light interior 
of the rolls come from a dough that is high hydration.  You want 
dough that is very soft but not sticky; the same texture you're 
looking for when you make a baguette.  You can easily double or 
triple this recipe.  If you triple it, you'll be at an amount where 
your bread machine is going to be at the limit of its capacity, and 
have to make the dough by hand.  These rolls freeze well.  Defrost 
and reheat in oven or toaster oven.  Do not use the microwave as it 
makes the rolls 'chewy' and not crisp.  Rolls are nice and crispy on 
the outside, soft inside.