Breads |
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Hard Rolls - 2005
Recipe courtesy of Kathryn Nohl Bergen
INGREDIENTS
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.
- 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.
