Heavenly Hard Rolls
|700 g||pivetti 00 rinzfornato flour or other fine bread or pizza flour|
|8 g||instant yeast|
|1||egg whisked with about 1 teaspoon water|
|Opt.||poppy seeds, sesame seeds, or other topping if desired.|
Hard rolls, those with soft, pillow-y insides and crunchy-chewy crusts are difficult to find outside the older cities of the North and East. As independent bakers become harder to find, so do the rolls.
These rolls are best made with a "00" Italian bread flour like Pivetti Rinzfornato 00. Many such flours are only sold in large bags to bakeries but a variety of internet vendors now repackage these in quantities more likely to meet the needs of home cooks. I got this flour from www.nybakers.com.
This recipe uses two techniques that may be new to most American home cooks and I'm a recent convert. Both of them are actually quite easy to master.
First is using a scale and metric measurements to apportion ingredients. Second is using a stretch-and-fold technique instead of kneading.
An inexpensive digital kitchen scale from a discount store is a wonderful thing to have in the kitchen both for weighing ingredients for bread and for controlling portions for your family. Look for a scale with a "tare" button that allows you to set the scale back to zero when you put an empty bowl on it.