Norm's Double Knotted Rolls

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dmsnyder on 15 Nov 2008 at 18:09
Double knotted rolls - shaped  Double knotted rolls - shaped   Rolls proofed  Rolls proofed   Double knotted rolls - Baked  Double knotted rolls - Baked   Norm's formula for these rolls is here:  http://www.thefreshloaf.com/node/9536/double-knot-roll#comment-49092  David 

Sorry I couldn't help myself.:>)
Those look very nice David. I'm going to make a big batch for Thanksgiving. I hope to get to try a small batch for practice first.

 

Eric 

The make-up was amazingly easy, considering how "fancy" these rolls appear. For your reference, these were made with 16 oz of KAF bread flour. I scaled the pieces to 3 oz (with the last one weighing 2.55 oz). It made 10 rolls. If you use the recommended 12.5% protein flour, the dough is very elastic. It would benefit from a rest after pre-shaping to relax the gluten. I rolled each piece into a rope about 12 inches long. I used the double knot technique from Greenstein or Hamelman. (I'm sure Norm used the same.) Bulk fermentation took about 100 minutes. I proofed for 45 minutes. I took Norm's warning about not fully proofing to heart. I might have let the rolls expand a bit more, but, given the very satisfactory results, I think I was close to spot on. The rolls are about perfect size for a hamburger (or Turkey sandwich) - about 4-5 inches in diameter. If I were making these as dinner rolls, I think I would scale them to 1.5 -2 oz. In fact, if time allows, I might make a batch of dinner rolls with this dough to try some of the other single strand shapes, e.g., a figure 8 or single-strand braid. I expect you are going to have fun with this. I look forward to seeing what you bake.
David

Those look great! Did you use shortening or oil? I bought some shortening to try for a softer roll. Those look great and the knotting too. I need to practice my knotting

I used shortening in these. I was going to use butter, but 1) I used my butter quota for the quarter in the cinnamon rolls, and 2) I wanted to try them with shortening in anticipation of making them as sandwich rolls for my daughter-in-law who keeps kosher.
David

Paddyscake on 15 Nov 2008 at 19:36

can't you just taste that left over turkey sandwich with, stuffing, cranberry sauce and mayo..Yum

Betty 

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dmsnyder on 15 Nov 2008 at 22:34

That's the plan, Betty!
David

Just beautiful, as all your breads are. I'm also thinking about these, or a pumpkin roll for Thanksgiving.  I don't have either of the books you mentioned.  Can you recommend a good post or video to describe how to do it?  Thanks.

Marni

If you follow the link above to Norm's recipe, one of the replies has a link to a video on forming these rolls. It's titled "Kaiser Rolls," but it is really for the double knot rolls.
David

Easy and pretty, just what I look for these busy days.  Thanks!

Marni

Wow, those are nice.                                                                                 weavershouse

Oldcampcook on 17 Nov 2008 at 08:18

Sorry, I didn't read David's comment closely enough.  Mea Culpa

 

Okie Bob, the Old Camp Cook

woops!!!

i was tring to reply to some of the questions about shaping and mixing here but i got it bassakwards and replyed in the thread wherei posted the first picks and the formula

i do not want to double post so i hope the people with the mixing and shaping questions will make a quick hop to the first thread last post (as on now)and read

sorry

Toast

nbicomputers on 19 Nov 2008 at 11:13

this dough is very good for butter flake rolls