Breads

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

INGREDIENTS

• 1 pound (454 g) white flour
• 12 ounces (340 g) warm water (about 95–100°F) 
• 1 ½ teaspoons salt
• 1 ½ teaspoons instant yeast

PREPARATION
Prepare the dough.

• KitchenAid stand mixer — Put the flour, salt, and yeast in the bowl. Keep the salt and yeast on opposite sides until mixing starts. Add the warm water. Mix with the dough hook on Speed 2 for about 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise 60–90 minutes, until about doubled. 
• Bread machine method — Prepare the dough using the rapid dough setting. When the dough is ready, turn it out onto a lightly floured pastry board. 
  

Punch down the dough and cut it into 12 equal portions. Lightly knead each portion and shape it into a smooth round or slightly oblong roll by pulling the edges underneath and pinching the seam. Place on a parchment-lined or nonstick baking sheet. Make a shallow slice along the top of each roll. Spray lightly with water. Bake at 425° on the convection setting (450° conventional) for 15-20 minutes until light brown.

Note: Bread flour may be substituted for white flour for a slightly chewier texture.

These rolls rival the famous hard rolls from Orsi's and Rotella's in Omaha.​