* Exported from MasterCook *
Rolls, Sandwich
Recipe By : Chef John
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tsp active dry yeast -- (.25 oz pkg)
1 1/2 cups warm water -- (100 to 110F)
1 1/2 teaspoons fine salt
19 ounces bread flour
I think many people will be surprised at just how simple these
homemade rolls are. Besides the super obvious reasons why these are
better than the ones from the supermarket, you can make them the
exact size and shape you want.
Prep: 5 min
Cook: 30 min
Ready In: 3 hr
Place yeast and warm water in the bowl of a stand mixer; whisk to
mix. Add flour and salt.
Knead with dough hook until mixture forms a soft, sticky dough ball
and easily pulls away from the sides and the hook, about 5 minutes.
(If still too sticky, add a bit more flour and knead a few more
seconds.) Transfer dough to a work surface and form into a smooth
ball. Place dough back in the mixing bowl. Drizzle the dough and
sides of bowl a few drops of vegetable oil. Spread a film of oil over
the surface of the dough.
Cover the bowl and transfer to a warm, draft-free place until dough
is doubled in size, 60 to 90 minutes.
Transfer dough to a floured work surface. Form into a rectangle shape
and cut into 6 equal pieces. Using your cupped hand and the work
surface, roll each section of dough into a smooth round ball. Cover
with a clean, dry cloth and let rest 15 minutes.
Flatten dough balls into 6 or 7" long ovals. Starting with a long
edge, roll the dough into a cylinder, applying extra pressure to the
ends to form pointy tips for a classic French roll shape. Transfer to
parchment-lined baking sheets (do not crowd them) and cover with
clean dry towels until doubled, about 1 hour.
Preheat oven to 450F (230C). Place a pan of water on the bottom rack.
With a very sharp knife, score each roll about 1/4" deep along one
side somewhere between the side and the top. Spritz loaves lightly
with water from a spray bottle.
Bake in preheated oven about 20 minutes. Spritz loaves again and
rotate pans for a more even bake. Bake until loaves are golden brown,
about 10 more minutes. Transfer to a cooling rack; cool completely
before cutting.
S(Internet address):
https://www.allrecipes.com/recipe/246125/sandwich-rolls/
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Per Serving (excluding unknown items): 329 Calories; 2g Fat (4.3%
calories from fat); 11g Protein; 66g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 537mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2018 - 0807