The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need to make rolls...

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Jerseygirl's picture

I need to make rolls...

We are going to tailgate this weekend and I am making a crabmeat salad.  I need a recipe for rolls to put the salad on.  I did use a bread bowl recipe and they turned out good, but just tossing it out there for any other ideas.  Thanks.

Jersey Girl in Kentucky

Jerseygirl's picture

I am a stickler about bread.  All the bread here in KY is too white and too soft.  I am used to artisan breads from the north (NJ, NY).  The kaiser rolls look good on this site, might try them.  I had some issues with yeast in the beginning, didn't know what it was supposed to do or look like during the proofing.  Had bad yeast, now I know.

This site has helped me, a new baker, tremendously.  Feel free to send on some roll recipes, if you have a favorite.  I would appreciate it.  Off to toss some flour in the kitchen.  Thanks.

Jersey Girl in Kentucky

Wayne's picture

I make these rolls frequently, they are very good. Recipe is originally from KA:

Harvest Grains Buns

2 1/4 cups Unbleached All-Purpose Flour
1 cup Whole Wheat Flour
1/2 cup Harvest Grains Blend
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup flax flour
3 tablespoons non-diastatic malt powder or brown sugar
1 1/2 teaspoons salt
1 1/2 cups water
1 tablespoon vegetable oil
2 teaspoons instant yeast
Combine all of the ingredients and mix and knead to form an elastic, slightly sticky dough. Allow the dough to rise in a lightly greased bowl until it's almost doubled in bulk, about 1 1/2 hours.
Turn the dough onto a lightly floured or lightly oiled work surface. Divide it into 16 pieces, and roll each piece into a ball. Place the balls in a lightly greased 11 x 11-inch pan or into two 8- or 9-inch round pans. Cover and allow to rise for about 1 hour, until very puffy.

Bake the buns in a preheated 375°F oven for 20 to 24 minutes, until they're lightly browned. Remove from the oven and brush with melted butter if desired (for a soft crust). Enjoy warm or cold. Yield: sixteen 2 1/2-inch buns.
Jerseygirl's picture

I think I will try those, Wayne!!  Appreciate the recipe!


Jersey girl in KY