CRUSTY ROLLS

Crusty Rolls

adapted from King Arthur's Crusty European-Style Hard Rolls

I love beautiful golden-brown rolls,

richly flavoured,

perfectly shaped,

and of course wonderfully crusty!

These crusty rolls are made from basic ingredients like flour, water, yeast and salt.

Softening agents

 like a tsp of sugar, or a Tablespoon of milk powder may be added

to keep the loaf's interior tender,

but will not affect the crispness of the crust.

These rolls are light and airy

with a delicious crackly crust once out of the oven.

Simply reheat to restore the crispness.

I love these crusty rolls!

Long hours of proofing and also in the refrigerator

enhances the flavour

Cooling the rolls in the oven 

helps to evaporate moisture from the surface as the bread cools down,

leaving the crust crisp!

Starter

113g water

120g King Arthur Unbleached All-purpose flour

1/8 tsp instant yeast

Dough

all of the starter

420g King Arthur Unbleached All-purpose flour

         (I replace 100g with milled white quinoa)

227g water

1.5 tsp salt

1/4 tsp instant yeast

Egg Wash

1 large egg white mixed with 1-2 Tbsp water

Method:

1. To make starter:

mix all ingredients until smooth, cover, and let rest at room temperature overnight

2. To make main dough:

combine all ingredients including starter in bread machine, bread dough cycle,

allow the dough to rise for 3 hours. Turn the dough over after every hour.

3. divide dough into 16 pieces, shape into balls, and firm up.

4. place rolls on parchment lined baking tray to rise for 1-2 hours until puffy.

5. cover rolls, and refrigerate 2-3 hours.

6. towards the end of refrigeration time, preheat oven to 225'C,

 place a small bowl of boiling water at the bottom of the oven to create steam.

7. egg wash rolls. slash the rolls before sending them into the oven

8. bake rolls for 20-25min until they are deep golden brown.

9. switch off oven, and open the door few inches to allow bread to cool in the oven.