Crusty European Style Hard Rolls Recipes

ITALIAN HARD ROLLS RECIPE {PANINI DURI ITALIANI RECIPE}

Steps:

• To make the starter: In a medium size mixing bowl, mix the starter ingredients of 1 cup flour, 1/2 cup cool water, and instant yeast until smooth. Cover* and let rest at room temperature overnight.
• Next day, in a large mixing bowl combine all of the dough ingredients and mix and knead them together -- by hand, stand mixer with dough hook or bread machine -- until you've made a soft, somewhat smooth ball of dough. You may not need all of the flour. Add the remaining 3/4 ounce (1/8 cup) if needed.
• Allow the dough to rise, covered in an oiled bowl, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
• Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces*, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
• Place the rolls on a parchment-lined baking sheet, cover them with a clean towel and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
• Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425F.
• Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash. They may seem a bit flat but they'll perk up when they hit the oven's heat.
• Slash a 1/4" deep cut across the top of each roll. Immediately slide loaves onto a baking stone in the oven. If you don't have a stone keep the bread rolls ons the baking sheet.
• Bake rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For the best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

CRUSTY HARD ROLLS

Steps:

• The Starter:
• Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
• Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
• Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
• Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
• Yield: 12 rolls.