Sheboygan Hard Rolls
Ingredients
4 1/2 cups bread flour
1 package yeast (3 grams of instant/rapid rise yeast)
1 Tablespoon sugar
1 teaspoon salt
1 1/2 cups warm water
1 teaspoon malt extract (can substitute molasses)
1 egg
1 egg white
1 Tablespoon shortening
Preparation
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Place flour into the bowl of an electric mixer fitted with a dough hook.
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Add the yeast, sugar, and salt. Mix until well blended.
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Pour in the warm water and malt extract (or molasses if using). Mix for 1 minute until a smooth batter forms.
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Add the egg, egg white, and shortening and knead until the it forms a smooth dough.
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This may require you to add a little more flour or water depending on the consistency. You want the dough to just stick to the bottom of the bowl as it is kneaded. Not the sides.
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Place in a greased bowl and allow to double in size
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Punch the dough down and allow to double again
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Place the dough on a floured table and roll into a cylinder about 12” long
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Cut into 12 pieces and shape into a roll or hot dog bun shape
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Place on baking sheet
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Cover loosely with greased plastic wrap and allow to double
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While buns are rising heat oven to 450 degrees
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Five minutes before baking place a pan with one cup of hot water on the bottom rack
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Bake until the rolls are crispy and brown. 20-30 minutes
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