Monday, March 12, 2012
If you've ever been to NY and had a sandwich made at a Deli on a hard roll well, search no more. These are just wonderful and being a transplant NYer I must say these come pretty darn close. These also remind me of the rolls you can get at the bakeries in NY. These are adapted from here.
2 tbsp sugar
1 tbsp active dry yeast
2 tsp salt
1-1/2 cups warm water
3 tbsp butter, soft
1 egg white
4-1/2 to 5-1/2 cups bread flour
1/2 cup water
1 tsp cornstarch
In large bowl, mix sugar, yeast, salt, and water until yeast is dissolved.
Add butter, egg white, and 3 cups of flour. Mix until well blended.
Slowly add flour, about a 1/4 cup at a time, until dough is formed.
Turn dough out onto floured board and knead for 8 minutes, adding small amounts of flour to the dough as necessary. I do all my kneading in my Kitchen Aide.
Place dough in greased bowl. Turn dough over in bowl to grease dough top. Cover and let rise for 45 minutes or until double in size.
Punch down dough. Turn out onto lightly floured board, cover dough and let sit for another 10 minutes.
Prepare two large baking sheets by greasing the sheets and sprinkling cornmeal on them.
Divide dough into two equal parts. Divide each half into 9 equal pieces for a total of 18 rolls.
Form each dough piece into round ball and place on baking sheet, leaving about 3 inches space between rolls.
Cover rolls and let rise for about 30 minutes or until double in size.
Mix water and cornstarch in small saucepan. Bring to boil and then set aside to cool to warm until rolls are finished rising.
Brush rolls with cornstarch mix and cut an X on roll tops.
If desired, sprinkle rolls with sesame or poppy seeds.
Preheat oven to 450 degrees, turn oven down to 375 degrees and bake rolls for about 15 minutes or until done and golden. *(sound hollow when tapped).
Remove from baking sheets and let cool on wire racks.
Let rolls cool completely before bagging and freezing for later.
Thanks for stopping by. Have a wonderful day and Remember to Find the Time to Do ALL the things you love.