Heavenly Hard 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 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.
- 700 g
- pivetti 00 rinzfornato flour or other fine bread or pizza flour
- 12 g
- 8 g
- instant yeast
- 490 g
- egg whisked with about 1 teaspoon water
- poppy seeds, sesame seeds, or other topping if desired.