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"
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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.