The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NY Hard Rolls

alconnell's picture
alconnell

NY Hard Rolls


 


So I'm using PR's Kaiser Roll recipe from BBA and Norm's advice and this is my result.  Twice now they have risen higher than I'd like and also closed up too much after using the stamp.  Does anyone have any advice on improving them?   Thanks!

Eli's picture
Eli

Alconnell, I had the same problem with my last batch, I know where things went awry for me I didn't press them flat enough before placing in the oven and got too much spring.


You can see the rolls in this pic did too much rising.


http://www.thefreshloaf.com/node/9554/baking-day


Eli


www.elisfoods.wordpress.com

nbicomputers's picture
nbicomputers

if your using a stamp there is no need to proof then upside down. also the stamp MUST be diped in oil before you cut each roll . you must give full proof before baking (the rolls should be at the point where any touch will cause them to fall)


anything less and you will get the results in the picture.


if hand shapping white rye flour should be used and proofed upside down.


also the dough must be very stif no more than 8 oz of water for 1 lb hi gluten flour. not bread flour but hi gluten


if using a store bought better for bread flour it will not have a high enough proten count and a little gluten should be added proten count for this dough should be 14 .2 to 14.5

alconnell's picture
alconnell

I will try the tips and post the results!

alconnell's picture
alconnell

Having similar results as above using longer proof times and hi-gluten.  I'm wondering if the dough should be like bagel dough????  Also, any tips on the stamp itself.  They look great when you stamp them, but after 2 hours proofing, they kind of fall apart. I was having better luck using the double knot method at getting a low profile hard roll. 


 

alconnell's picture
alconnell

I am definitely getting closer to a NY Hard Roll.  Still having too much bloom, but they sure taste good!  And, to top it off, my brother just showed up for the holidays with some Taylor Ham.  Taylor Ham and Egg on a hard roll for breakfast, lunch and dinner!