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Associate.com - Share Your Recipe!

Recipe Name: Crusty Rolls (ew) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1 Teaspoon(s) Malt extract or brown sugar
1 Active dry yeast
5 1/2 Cup(s) approx bread flour or
Unbleached all-purpose
Flour
1/4 Cup(s) Nonfat dry milk
1 Tablespoon(s) Salt
Cornmeal for dusting baking
sheets
Directions:
In a large mixing bowl, combine 2 1/2 cups lukewarm water and malt
extract or brown sugar; sprinkle yeast on top and let stand until the
yeast is dissolved, about 5 minutes. Gradually stir in 3 cups of the
flour, stirring in the same direction for 3 minutes. Stir in nonfat
drymilk and salt. Then gradually add more of the remaining flour until
the dough becomes too difficult to stir. Turn the dough out onto a
lightly floured surface and knead, gradually incorporating more flour
as needed to prevent sticking, until smooth and elastic, about 10
minutes. (Alternatively, the dough can be kneaded in a stand-up mixer
fitted with a dough hook). Place the dough in a lightly oiled bowl,
turn to coat and cover with plastic wrap. Let rise until almost
tripled in volume, 2 1/2 to 3 hours. Punch dough down; cover and let
rise until doubled, about 1 1/2 hours. (Or, you can let the dough rise
for the second time overnight in the refrigerator.) Lightly oil 2
baking sheets or spray with nonstick cooking spray; sprinkle with
cornmeal. Punch the dough down, turn out onto a lightly floured
surface and knead into a smooth ball. Divide the dough into 16
portions. Shape each portion into a ball, then roll to make a slight
oval. As you work, keep any dough that you are not using covered.
Place the rolls at least 2 inches apart on the prepared baking sheets.
Sprinkle rolls with flour and rub gently over the surfaces. Cover with
a dry tea towel and let rise until almost doubled, about 1 hour.
Thirty minutes before baking, place a baking stone or an inverted
baking sheet on the center rack of a cold oven. Place a metal cake pan
on the bottom rack; preheat to 425 F. Just before baking, pour 1 cup
water into the cake pan. Working with one batch at a time, cut a 1/4
inch deep slash with a serrated knife along the top of each roll.
Place the baking sheet on the baking stone or until the rolls are
golden brown and bottoms sound hollow when tapped. Transfer to a wire
rack and let cool. Add more water to the cake pan, slash the remaining
rolls and bake them in the same manner. (The cooled rolls can be
stored in a plastic bag in the freezer for up to 3 months. To serve,
arrange the frozen rolls on a baking sheet and heat in a 350F oven for
10 to 15 minutes. Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 439.1mg
Potassium: 53.3mg
Carbohydrates: 31.5g
Fiber: 1.2g
Sugar: <1g
Protein: 4.3g


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