Wednesday, November 24, 2010

Thanksgiving - Dinner Rolls

Aaron reminded me that most people have some kind of bread or dinner roll with Thanksgiving dinner. I decided to make the "5 minute artisan bread" into dinner rolls. It's a super easy recipe and gets better as it sits.

5 Minute Artisan Bread - Basic Recipe with Herbs
3 cups lukewarm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. coarse salt (I use kosher salt)
1 tsp. dried thyme
1/2 tsp. dried rosemary
6 1/2 cups flour (I use either all purpose or white wheat or a combination)

Add yeast, salt and herbs to water. In large mixing bowl or stand mixer, add flour to water mixtures. I usually add 2 cups of flour at a time to prevent a huge flour cloud. Mix until dough is evenly moist/wet. This dough will be quite wet.

Cover loosely and let dough rise about 2 hours, until doubled and top has flattened.

After dough has doubled, you can shape it into loaves or rolls. I sprinkle cornmeal on a thick plastic cutting board and place the shaped dough on the cornmeal. Do NOT knead bread. Shape it quickly. Let it rise for another 20 minutes if you are making it the same day. If you have refrigerated the dough, you'll need to let it rise about 40 minutes.

While dough is rising a second time, preheat your oven to 450. Place your pizza stone and a broiler pan in the oven at same time. Once oven is heated, take the pizza stone out and place your shaped loaves on the stone. When you put them in the oven, pour 1 cup of cold water on the broiler pan and close the oven door quickly. This is what makes the hard crust.

Bake 30 minutes. More yum!

NOTE: Pictures will be forthcoming. Making rolls was a VERY messy process.

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