A great upstate New York caraway encrusted hard roll.
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
potato flour (potato starch)
2 tablespoons unsalted butter
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 degree 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.