From oven to bread basket
BAKING bread at home has been out of style for years -- for good reason. These days, you can count on finding terrific baguettes, focaccia or country breads at the market or bakery, so why mess with kneading and rising and all that pioneer-woman stuff?
Still, great bread and great just-baked bread are two different things, and something’s been lost along the way: the yeasty aroma that lingers in the air and makes a home seductively inviting, the toothsome contrast of crisp crust and soft, warm center that you get only when the bread’s served straight from the oven.
Wouldn’t it be wonderful if there were a postmodern way to reap the real rewards of freshly baked bread without either resorting to a bread machine or turning yourself into an olive-studded, obsessively artisanal Europhile loaf nerd?
Meet the crusty roll. It fits into your weekend, gives your casual Sunday supper a lift and delivers all the warm, fresh deliciousness you’re looking for. You don’t have to wait for rolls to cool before slicing as you do with loaves, so you can pop them in the oven as your guests are arriving, wow them with the appetizing aromas, and then toss the hot rolls into a basket as everyone’s sitting down to the meal.
There are crusty rolls for every occasion and all kinds of cooks. Every bread-loving cuisine has a favored crisp-crusted roll: round sourdough French rolls, dark rye rolls with slashed tops sprinkled with coarse salt and caraway seed in Germany and Austria, Mexican bolillos.
Most cookbooks will tell you that any bread can be made into rolls and that obtaining a crisp crust is the result of adding steam during the baking process, but these truths are better applied to some recipes than others.
My standby recipe for hard rolls is a simple, basic bread -- just yeast, salt, flour and water. It’s best made by hand, so I get the satisfying experience of kneading (for which I always give myself upper-body workout credits), but the heavy-duty stand mixer produces great results too.
I make the dough in the late morning on a weekend and leave it to rise for a couple of hours while I run errands or go to the gym. (This recipe takes longer to rise than many breads because there’s no sugar.) In late afternoon, I form the dough into rolls and leave it to rise again.
Come suppertime, our meal of chili or a pot of soup is suddenly special -- delightfully rustic, a homey combination of hearty flavors.
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Crust-worthy tips
To achieve the right crust on these rolls, I brush the tops with water and then, just when I’m putting the rolls in to bake, I toss a tray full of ice cubes into a small cake pan that’s been in the oven while it heats. The ice cubes immediately sizzle and steam and I quickly shut the oven door.
Other crust-enhancing techniques vary with recipes, but I use the ice cube trick with all crusty rolls.
If you want a darker crust on these basic rolls, you can brush them with milk or a beaten egg mixed with two tablespoons of milk. For poppy seed rolls, brush with an egg white mixed with one tablespoon of water and sprinkle with poppy seeds.
I’d been searching for years for a bread recipe that would allow me to jazz up a Sunday breakfast or brunch. (I couldn’t see getting up at 4 a.m. so bread could rise.) Though some bakers say you can let any dough rise in the refrigerator overnight and then bake it the next day, I’d never had the nerve to experiment.
Then I found a recipe in Bernard Clayton Jr.’s “The Complete Book of Breads” that required overnight refrigerator rising for proper crust formation. It’s a loafer’s dream: Dough is made in the food processor, there’s one rising only (and that’s while you sleep) and the result is smooth, crisp-crusted whole-wheat rolls with a delicate yet well-developed honey-lemon flavor.
Your food processor may not be completely up to the challenge of kneading this dough (mine isn’t), so it may stall at some point. Never mind. It’s worth doing the mixing so quickly in the processor and if you have to turn the dough out and knead awhile by hand, the results will be just as good. And if you have a heavy-duty electric stand mixer, you can use that.
These rolls are brushed with oil before refrigerating, so the texture is both chewy and crisp. The crust is a perfect contrast to the slightly sweet, lightly wheaty center with the surprising lemon notes from the zest.
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Basket-size bolillos
Mexican crusty rolls -- bolillos -- have long been a favorite of my husband’s, but the delicious bakery versions are huge, too big to pass in a basket at the table.
This version is authentic in flavor and has the right crunch in the crust, but I size the rolls similar to other dinner rolls. I cut the risen dough with a sharp knife into plum-size pieces and pat each piece into a rectangular shape. Folding the two long sides of the rectangle into the center and twisting the ends, I smush the dough into a football (or potsticker) shape. Put the rolls on the baking sheet seam side up so they crack open a bit while baking.
These bolillos are finished with a cornstarch glaze for a satiny deep-brown finish and then sprayed with saltwater a few times during cooking. The saltwater spritzing not only crisps the crust, but gives an extra tang to your first few bites of roll.
I love fast-rising yeast and often use it when making rolls, though I have to confess, I still leave plenty of time for rising.
Manufacturers of fast-rising yeast say using it cuts rising time in half, but variables such as weather, the temperature of your kitchen and whether there’s a “proofing” (very, very low) setting on your oven are also important in figuring out the amount of time -- with fast-rise or regular yeast -- your dough will need to rise.
You can’t hurry bread. But with crusty rolls, once they’re out of the oven, you don’t have to wait.
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Basic crusty rolls
Total time: 1 hour 10 minutes, plus 2 hours rising
Servings: Makes 18 rolls
Note: This dough takes longer to rise than doughs with sugar. Make it by hand or use a heavy-duty electric mixer with dough hook attachments.
1 ( 1/4 -ounce) envelope dry yeast
1 tablespoon salt
3 1/2 cups flour, divided, plus more if needed
1 to 2 tablespoons cornmeal
1. Sprinkle the yeast over one-fourth cup warm water (100 to 110 degrees) in a large bowl and let stand until the yeast dissolves, about 3 to 4 minutes.
2. Add 1 1/4 cups warm water, the salt and
3 cups flour to the bowl with the yeast. Mix with a wooden spoon to make a sticky dough. Or use a heavy-duty stand mixer and mix until the dough begins to pull away from the sides of the bowl.
3. If working by hand, scrape the dough out onto a lightly floured board at a comfortable height that allows you to fully extend your arms and knead. Add sprinkles of flour as necessary. To knead, fold the dough; push down hard on it, pushing away from you, then turn the dough a quarter turn. Fold again, push, turn. Every once in a while, pick up the dough ball and slam it down hard on the board, then continue kneading. Knead for about 10 minutes, adding flour as needed until the dough is smooth and elastic. Test to see if you’ve kneaded enough by slapping your hand on the dough, holding it there for a count of 10, then lifting your hand up. If bits of dough stick or cling to your hand, continue to knead, adding flour. If the hand comes off clean, the dough’s ready for the next step. If using a mixer, change to a dough hook attachment, add sprinkles of flour as needed, and knead for about 5 minutes, until the dough is smooth and elastic and forms a mass around the hook.
4. Place the dough in an ungreased glass or ceramic bowl, cover with plastic wrap (tightly over the edges to contain the moisture) and let rise in a warm place (90 to 100 degrees) until double in bulk or an indent remains when you press the dough near the edge with your finger, about 1 hour.
5. Punch the dough down and turn it out onto a work surface. Form the dough into dome-shaped rolls by cutting or pulling off pieces a little bigger than a golf ball and pressing the dough into your cupped hand, pinching the seams together on the bottom. Place the rolls on ungreased cookie sheets that have been sprinkled with cornmeal. Cover the rolls lightly and let rise again until doubled in size, about 1 hour.
6. Heat the oven to 450 degrees, placing a small cake pan on the floor of the oven to heat as the oven heats. Brush the rolls with cold water. Have ready about a dozen ice cubes. Place the rolls in the oven, then quickly and carefully place the ice cubes into the hot pan on the bottom of the oven (steam will rise immediately) and close the oven door.
7. Bake for about 23 to 25 minutes, until lightly browned.
Each roll: 92 calories; 3 grams protein; 19 grams carbohydrates; 8 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 388 mg. sodium.
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Overnight honey-lemon whole-wheat rolls
Total time: 1 hour, 15 minutes, plus overnight refrigeration
Servings: Makes 24 rolls
Note: From “The New Complete Book of Breads” by Bernard Clayton Jr. The rhythm of this recipe fits nicely into modern life. You use a food processor (although you may have to finish up by hand) to make the dough the night before. The rising (one only) happens while you sleep, and then the rolls are popped into the oven the next morning for a special breakfast or brunch.
3 cups bread flour (or good-quality all-purpose flour such as King Arthur)
2 ( 1/4 -ounce each) envelopes dry yeast
2 teaspoons salt
2 1/4 cups hot water (120 to 130 degrees)
1/4 cup honey
3 tablespoons shortening at room
temperature
Grated zest of 1 lemon
2 to 3 cups whole-wheat flour
Oil
1. If using a food processor, attach the short plastic dough blade and add the bread flour or all-purpose flour, yeast, salt, hot water, honey, shortening and lemon peel to the bowl of the processor. Pulse to make a batter-like dough. With the machine running, measure in 1 to 1 1/2 cups whole-wheat flour. Blend well. Turn off the machine and let the batter rest for 3 minutes, until the whole-wheat flour has been absorbed. Turn on the machine and gradually add 1 to 1 1/2 cups whole-wheat flour through the tube. Turn off the machine, remove the cover and feel the dough. It should be soft and a bit sticky, but a solid (not hard) mass.
2. If using a heavy-duty electric stand mixer, combine the bread flour, yeast and salt in the mixing bowl. Combine the hot water, honey, shortening and zest (check the temperature of the mixture; if it isn’t hot enough, microwave for a few seconds to bring it up to the right temperature). Add the liquid mixture to the flour mixture in the bowl of the mixer. Beat to combine, then beat in 1 1/2 cups whole-wheat flour or enough to make a soft dough.
3. If using a food processor, turn on the machine and knead for 45 seconds, until the dough cleans the sides of the bowl. If the dough is too heavy and the processor stalls, remove and continue by hand. (If this happens to you, as it invariably does to me, turn the dough onto a lightly floured board. It will be sticky but light. Add sprinkles of the bread flour or all-purpose flour as necessary and knead by hand. Depending on how long your dough was kneaded in the machine, you may be kneading for up to 10 minutes, adding flour as needed until the dough is smooth and elastic. Test to see if you’ve kneaded enough by slapping your hand on the dough, holding it there for a count of 10, then lifting your hand up. If bits of dough stick or cling to your hand, continue to knead, adding flour. If the hand comes off clean, the dough’s ready for the next step.)
4. If using the mixer, knead with the dough hook, sprinkling in more bread flour or all-purpose flour as needed, until the dough is satiny and elastic, about 8 to 10 minutes.
5. Form the kneaded dough into a mound and cover it with wax paper. Let it rest for 20 minutes.
6. Knead the dough for 30 seconds to press out any air bubbles. Using a sharp knife or dough blade, cut off pieces of dough a little bigger than golf balls. Roll between your hands to form balls. Place each ball on a parchment-lined cookie sheet, flattening slightly with the palm of your hand.
7. Brush the rolls with oil. Cover with plastic wrap that is loose enough to allow the rolls to rise but is sealed around the edges to hold in the moisture.
8. Place the sheets of rolls in the refrigerator overnight.
9. Remove the rolls from the refrigerator and let them sit, covered, at room temperature about 25 minutes while the oven heats to 400 degrees. Place a small cake pan on the floor of the oven to heat as the oven heats. Have about a dozen ice cubes ready.
10. Uncover the rolls. Place the rolls in the oven, then quickly and carefully place the ice cubes into the hot pan on the bottom of the oven (steam will rise immediately) and close the oven door.
11. Bake at 400 degrees for 25 to 30 minutes, until the rolls are browned and sound hollow when tapped on the bottom.
Each roll: 130 calories; 4 grams protein; 25 grams carbohydrates; 2 grams fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 195 mg. sodium.
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Mini bolillos (Mexican crusty rolls)
Total time: 1 1/2 hours, plus 3 hours rising time
Servings: Makes about 16 small bolillos
Note: Make these rolls using a heavy-duty stand mixer or by hand.
1/4 cup vegetable shortening
2 tablespoons sugar, plus a pinch,
divided
1 1/2 teaspoons salt
1 1/2 cups boiling water
1 ( 1/4 -ounce) envelope dry yeast
5 cups bread flour, divided
1 teaspoon cornstarch dissolved in 1/4 cup water
2 teaspoons salt dissolved in 1/2 cup water in a plastic spray bottle
1. Place the shortening, 2 tablespoons sugar and the salt in a large bowl and pour the boiling water over. Stir to dissolve the sugar and salt; let stand until the shortening melts. Cool to room temperature.
2. Sprinkle the yeast and a pinch of sugar into one-fourth cup warm (100 to 110 degrees) water; stir and let stand until the yeast dissolves.
3. In the bowl of an electric mixer, combine the yeast and shortening mixtures. Add 2 1/2 cups flour and combine thoroughly.
4. Cover the batter and let rise in a warm place until slightly risen and spongy, about 10 minutes.
5. Return the batter to the mixer and add enough flour (about 2 to 2 1/4 more cups) to make a stiff dough that comes together and pulls away from the sides of the bowl. If working by hand, add the flour and beat to make a stiff dough that can be gathered into a soft, not-too-sticky ball.
6. Change to the dough hook attachment and knead the dough for about 5 minutes, adding more flour as necessary, until the dough is smooth and elastic. If working by hand, turn the dough out onto a lightly floured board and knead, adding flour as necessary. Fold the dough, push down hard on it, pushing away from you, then turn it a quarter turn. Fold again, push, turn. Every once in a while, pick up the dough ball and slam it down hard on the board. Knead for about 10 minutes, until the dough is smooth and elastic. Test to see if you’ve kneaded enough by slapping your hand on the dough, holding it there for a count of 10, then lifting up your hand. If bits of dough stick or cling to your hand, continue to knead, adding flour as needed.
7. Place the kneaded dough into a greased bowl, turning so that the dough is coated on all sides. Cover lightly with wax paper and let rise in a warm place free of drafts until doubled in bulk, about 2 hours.
8. Punch down the dough. Turn it out onto a work surface and knead half a dozen times. Let it rest for 5 minutes.
9. Using a sharp knife, cut the dough into plum-size pieces. Flatten each piece slightly and fold the two long sides into the middle, pressing closed the seam and twisting the ends to form a football-shaped roll. Place the rolls on a parchment-lined baking sheet, seam sides up. Cover with a piece of wax paper and let stand in a warm place until doubled in bulk, about 1 hour.
10. For a brown, smooth but crisp crust, heat the cornstarch and water in a small pan until thick and clear and brush on the rolls before baking.
11. Heat the oven to 375 degrees, placing a small cake pan on the floor of the oven to heat as the oven heats. Have ready about a dozen ice cubes. Place the rolls in the oven, then quickly and carefully place the ice cubes into the hot pan on the bottom of the oven (steam will rise immediately) and close the oven door.
12. Bake 30 to 35 minutes, spraying 2 or 3 times during the baking with the salt water in the plastic spray bottle. The rolls are done when they’re golden brown and hollow-sounding when tapped on the bottom.
Each roll: 190 calories; 5 grams protein; 33 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 364 mg. sodium.