Bread.Bread.Bread. Who Can Not Like It?

Amplify’d from www.kingarthurflour.com

Crusty European-Style Hard Rolls

These rolls have a delicious crackly/crunchy crust, partly the result of allowing them to proof in the refrigerator, partly from an egg white wash applied just prior to baking. Light and airy, they’re delicious with dinner. Or serve them with at breakfast, with butter and preserves, as they do in Europe.

Notice that this recipe includes just over 1/4 teaspoon yeast. Why so little? Because of the extra-long fermentation, key to developing the rolls’ flavor. As the dough rests, the yeast will continue to multiply; thus there’s no need to “front-load” with lots of yeast initially.

Recipe photo

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