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Breads

Hard Rolls - 2005
​​Recipe courtesy of Kathryn Nohl Bergen

INGREDIENTS
  • 1 pound white flour
  • 12 ounces water
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons yeast

PREPARATION
Prepare the dough in a bread machine using the rapid dough setting following the manufacturers instructions.  When the dough is ready, turn out onto a floured pastry board.  Punch down dough, and cut into 12 equal portions.  Lightly knead each portion into a round or slightly oblong and smooth shape.  Place on a non-stick baking sheet.  Make a slice along the top of each roll.  Spray lightly with water.  Bake at 425 degrees on the convection setting (450 for conventional) for 15-20 minutes until light brown.

These rolls are at least as good, if not better than Orsi’s or Rotella’s rolls found in Omaha.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking