Wednesday, July 28, 2010

Rustic Dinner Rolls

Prep Time: 7 minutes
Rest Time: 30 minutes
Knead Time: 5-7 minutes
Rise Time(s): 1 hour + 30 min + 30 min + 30 (folding and shaping in between)
Bake Time: 25 minutes
Cool Time:1 hour
Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (Nov 2008)
RecipeAmerica's Test Kitchen Show (Season 10)

The recipe is being featured on the TV show website right now. They do not remain up there forever, so if you have any interest in the recipe, grab it now.  If not, you can get it with a paid subscription to Cook's Illustrated.  The nice thing about the CI website is it includes mini-videos.  So you can see a 3 minute video of the recipe, which is extremely helpful - you see things you won't pick up from reading the recipe - especially helpful when working with dough.  Actually, in my recipe link above, they are also including a longer 9 min video from the TV show on this recipe, which is even more helpful.  I assume that is temporary though.

Unfortunately, I watched the video after I started the recipe and realized that I was supposed to wait to add the salt until after the 30 minute rest.  I'm not sure how that effects things, but I have to assume there was a reason.

Another problem I had was that I missed the part in the recipe about how to place the rolls with cut side up.  I didn't do the best job of putting these in the pan, or cutting them, so they are all different sizes and shapes, which you may notice from the picture.

I could not wait for the oven to get to 500 degrees and put them in around 475.  It is too hot out and I needed the oven to make dinner, so I went for it.  The high heat makes the rolls higher, and mine are not too high.  Oh well.  They are still delicious.

Despite the long time these take to make, this recipe is super simple.  Lots of rest periods, and occasional turning, so you need to be home for a while to make these, but it isn't hard.

I came up with what I think is a good idea for avoiding a messy counter.  I took my 18x13 jelly roll nonstick pan and sprinkled flour in it.  I poured the dough in there, and did my cutting and shaping without having to worry about the counter.  It contained the flour and since you are supposed to make two 16" long logs with the dough, it was easy to make almost as long as the pan.

These rolls are delicious.  If you like crusty bread, you will probably like this recipe.  It always amazes me when just flour, water and yeast (with a tiny, tiny bit of honey and a tiny bit of whole wheat) can make something so flavorful.

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