A great upstate New York caraway encrusted hard roll.
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- 3/4 cup water
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 1/3 cups gluten flour
- 1 1/3 cups unbleached bread flour
- 2 tablespoons nonfat dry milk
- 2 tablespoons potato flour (potato starch)
- 2 tablespoons unsalted butter
- 1 egg
- Equal parts caraway seeds and coarse salt, mixed until well combined
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the
ingredients except the topping, mixing to form a shaggy dough. Knead the dough,
by hand or by machine, for 10 minutes.
- Allow it to rest for 10 minutes, then knead
for an additional 10 minutes, till it's smooth and supple.
- Place the dough in
a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite
puffy, though it may not double in bulk. You may also use your bread machine, set
on the Dough cycle, to prepare the dough to this point.
- Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly
- Place them on a baking sheet, covered, to rise for 1 hour, or
until they're good and puffy.
- Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping.
- Bake them in a preheated 425 degrees F oven for 15 to 18 minutes, or until they're
- Remove from the oven and cool on a wire rack; they're best served
the same day they're made, though they do reheat nicely.
Yield: 6 large rolls.
Use more or less topping, according to your taste tolerance for salt.
Posted by Olga at Recipe Goldmine 5/7/02 1:02:23 pm.
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