The trick is to smoke the meat and not make the meat smoke
RUSTIC DINNER ROLLS
Date: April 14, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Rustic Dinner Rolls
The dough uses Bread Flour & Whole Wheat Flour, plus honey, water, instant yeast & later some table salt
The ingredients get mixed with a hand mixer for 3 minutes and rest for 30 minutes.
After the 30 minute rest, the dough gets kneaded using a hand mixer & gets covered and rises for an hour
The dough gets folded, turned 1/4 turn & folded & turned several times more. It then gets covered for another 30 minutes.
The dough gets a second 30 minute rise & fold.
The dough gets turned out onto a floured work surface
Using a bench scraper the dough gets cut in half & is formed into two 16” long logs of dough
Each of the dough logs get cut into 8 equal sized pieces
The pieces of dough get rolled in flour, then are formed into balls which are placed in two 9” dia. non-stick cake pans.
The dough gets sprayed with water & go into a 500 degree oven until the tops begin to brown, about 10 minutes
The two pans get turned out onto a half sheet pan. The rolls get separated & are placed back on the sheet pan.
After another 10-15 minutes in a 400 degree oven the rolls are golden brown on the side & are done.
After cooling for 60 minutes the rolls are ready to eat. These are truly excellent rolls you can’t stop eating
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These rolls from America’s Test Kitchen were a bit prep intensive, not necessarily difficult, just lots of intermediate steps and rises. Believe me, the end results were worth the efforts. The dough recipe was simple enough, Bread and Whole Wheat Flours, instant yeast, water and honey. The dough was mixed with my hand mixer for 3 minutes until it didn’t stick to the bowl. It was covered with plastic wrap and allowed to rest for 30 minutes. Some table salt was added after the 30 minutes was up and the dough was kneaded with the hand mixer. First for 5 minutes on low speed and on a higher speed for an additional minute. The bowl with the dough gels covered in plastic wrap for an hour. The dough then gets uncovered and folded several times and is allowed to rise for an additional 30 minutes. The dough gets folded again and rises for another 30 minutes. The dough gets turned out onto a floured work surface. It gets divided into 2 equal sized pieces which get formed into 16” long logs. These logs get divided, using a bench scraper, into 8 equal sized pieces per log. These pieces get rolled in flour and are shaped into balls. These balls get placed into two greased 9” diameter non-stick cake pans. The rolls get covered in plastic wrap for 30 minutes while the oven is preheated to 500 degrees. The rolls get uncovered and they are sprayed with water before going into the 500 degree oven. The rolls cook for 10 minutes, until the tops are beginning to brown. The rolls get turned out onto a 1/2 sheet pan and the oven gets reduced to 400 degrees. Wearing some rubber gloves, you separate the rolls and place them right side up on the 1/2 sheet pan. The rolls cook for an additional 10-15 minutes until they develop a golden crust all over. They are cooled for about an hour before serving. These rolls are truly excellent with a crispy crust and a dense, chewy and flavorful interior. These are my favorite style of dinner rolls.
America's Test Kitchen:
Season 10- Rustic Dinner Rolls
Here is the recipe from the America’s Test Kitchen Web Site: RUSTIC DINNER ROLLS. It is a paid site, but you can get a two week trial membership for free.