The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hard Rolls

dahoops's picture

Hard Rolls

Today's experiment.  I got tired of chasing hard rolls for my husband's lunches and these worked out well.  I rolled 4 oz of dough and put three in each oval brotform to rise.  Then baked them in oval clay bakers for 30 mins and an additional 5 mins uncovered to darken.  Egg white/water wash with sesame.   Here's the recipe:

15 oz KA bread flour

1 Tbsp dried buttermilk

1.5 tsp sea salt

1/2 tsp yeast

1 tsp diastatic malt powder (optional)

11 oz liquid (I use 50 / 50 water and ale)

Mix all together and let ferment overnight or 10 - 12 hours.  Stretch and fold dough; let rest 10 - 20 mins.  Divide dough into 6 equal parts (4 oz).  Bake @ 450- 460 degrees for 30 mins; remove covers and bake an additional 5 mins to darken or until 200 - 205 on thermometer.


southern grits girl's picture
southern grits girl

Your rolls are beautiful. I have a question, when you say "ale" what exactly do you mean? Like a beer?  I'm new at baking bread and would love to try to make these rolls. Also where can you find the ingredients dried buttermilk and malt powder


dahoops's picture

Thanks for the compliment!  I use any kind of beer (Peroni, Blue Moon, etc.), but you don't have to use beer.  Dried buttermilk is available at most major grocery stores.  As for the malt powder, I ordered it from King Arthur Flour.  There have been a few postings about it and you may be able to find it at a local store or organic foods store (Whole Foods Market or Trader Joes, etc.).

Good luck!