December 9, 2008 - 4:28pm
NY Hard Rolls
So I'm using PR's Kaiser Roll recipe from BBA and Norm's advice and this is my result. Twice now they have risen higher than I'd like and also closed up too much after using the stamp. Does anyone have any advice on improving them? Thanks!
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Alconnell, I had the same problem with my last batch, I know where things went awry for me I didn't press them flat enough before placing in the oven and got too much spring.
You can see the rolls in this pic did too much rising.
http://www.thefreshloaf.com/node/9554/baking-day
Eli
www.elisfoods.wordpress.com
if your using a stamp there is no need to proof then upside down. also the stamp MUST be diped in oil before you cut each roll . you must give full proof before baking (the rolls should be at the point where any touch will cause them to fall)
anything less and you will get the results in the picture.
if hand shapping white rye flour should be used and proofed upside down.
also the dough must be very stif no more than 8 oz of water for 1 lb hi gluten flour. not bread flour but hi gluten
if using a store bought better for bread flour it will not have a high enough proten count and a little gluten should be added proten count for this dough should be 14 .2 to 14.5
I will try the tips and post the results!
Having similar results as above using longer proof times and hi-gluten. I'm wondering if the dough should be like bagel dough???? Also, any tips on the stamp itself. They look great when you stamp them, but after 2 hours proofing, they kind of fall apart. I was having better luck using the double knot method at getting a low profile hard roll.
I am definitely getting closer to a NY Hard Roll. Still having too much bloom, but they sure taste good! And, to top it off, my brother just showed up for the holidays with some Taylor Ham. Taylor Ham and Egg on a hard roll for breakfast, lunch and dinner!
try this
http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls
resulte hand shaped
http://www.thefreshloaf.com/node/9295/finaly-made-it