European Style Crusty Rolls
There’s nothing quite as tantalizing as the scent of freshly-baking bread coming from the kitchen. It reminds us of times long past, of our grandmothers kneading the dough, and perhaps even our mothers, as well. Bread-making is an art that everyone should learn at a young age. If you’ve always wanted to attempt making your own bread, this European Style Crusty Rolls recipe is a great one to start with. It can also be a fun recipe for kids – one that might help get them interested in helping out in the kitchen. Sure, it’s easy to pick up a loaf of bread or a bag of rolls at the grocery store, but do you really know what you’re getting? Commercial bread rolls and bread roll mixes can contain preservatives and modified ingredients, lessening their nutritional value substantially. If you do take that route, be sure to read the ingredients labels and buy organic to ensure you’re getting the healthiest rolls possible for your family. Or you can take a few extra minutes tonight to prepare this delicious bread roll recipe for your family.*
Makes 12 small rolls
Overnight Starter (room temperature):
1/2 cup cool water
1 cup all purpose flour
1/8 teaspoon instant yeast
3 1/2 cups all purpose flour
1 cup lukewarm water
1 1/2 teaspoon salt
1/4 teaspoon instant yeast
all of the starter from above
1/3 cup water
1 egg white
Starter: 1st day
You need to make the starter the night before.
Mix the starter ingredients together in a bowl until smooth. Cover with plastic wrap and let rest at room temperature overnight.
The Next Morning: 2nd day
In the bowl of a standing mixer bowl, combine the dough ingredients and starter from the night before.
Using the dough hook, knead for 7-8 minutes.
The dough should be smooth and soft and just tacky to the touch.
You may need to add a bit of water, a tablespoon at a time if the dough is too stiff, or, if you find the dough is too soft, a tablespoon at a time of additional flour.
Lightly oil a large boil.
Shape the dough into a large ball and transfer it into the oiled bowl.
Cover with a clean tea towel and let it sit in a warm place to rise for one hour.
After one hour, deflate the dough. It will not have risen much, cover again and let it rise for another hour.
Gently deflate and gather dough from ends and bring it to the center, cover and allow to rise one more hour another. Total rising time is 3 hours.
Place the dough onto an oiled counter and cut the dough piece()s in half again and again until you have 12 pieces.
Shape dough pieces into oval shape balls. |
Place the rolls on a parchment-lined baking sheet, cover them with an oiled piece of plastic wrap.
Let the rolls rise for 1 to 2 hours in a warm place until they're puffy, almost but not quite doubled.
After the 1-2 hour rise time, place rolls in the refrigerator for another 2 to 3 hours.
1/2 hour before baking: Preheat the oven to 425F.
In a small bowl whisk together the water and egg white until frothy.
Remove rolls from the refrigerator, and brush them with the egg wash. You will not use all of egg wash.
Using a very sharp knife, slash a 1/4-1/2 inch deep cut across the top of each roll, and a shorter slash, not as deep on each side of the main slash.
Immediately place the rolls in the preheated oven on the middle rack.
Bake for 20 to 25 minutes, until they're a deep golden brown.
Turn off the oven and open the door wide. Letting the buns cool off in the oven, makes them crispier.
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Nutrition Facts for: European Style Crusty Rolls From Grandmother's Kitchen
Ingredients: All purpose flour, instant yeast, water, salt, egg.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving:Calories 172, Calories from Fat 4, Total Fat 0.5g 1%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 296mg 12%, Potassium 58mg 2%, Carbohydrates 35.8g 12%, Dietary Fiber 1.3g 5%, Sugars 0.2g, Protein 5.2g, Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 12%
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