February 22, 2012 - 1:13am
"Turano" rolls-what are they?
In the Chicago metropolitan area there is a brand called Turano and they make these rolls which are light in texture with a thin yet crunchy crust and soft on the inside. They say French bread rolls on the outside. I wasn't sure if these rolls are an original creation, or if they are a known style which a recipe exists for. If anyone knows how I might make these at home, since I longer live in the area, I'd appreciate it.
Share
When I lived in Florida I used to buy these rolls at Publix that were called "Chicago Rolls" that sound like the same thing or at least really similar. Really flaky crispy thin crust with a soft slightly chewy inside. I always thought they were like a baquette but just in a little roll or ball form, same crust and interior texture.. They were great for making little baseball sized ham sandwiches.
http://www.kingarthurflour.com/recipes/deli-style-hard-rolls-recipe
Cheers
Here's 3 places to look:
www.thefreshloaf.com/node/4329/po-boy-victory
http://www.thefreshloaf.com/node/21448/real-italian-hoagie-rolls
http://www.thefreshloaf.com/node/20392/making-cemitas-great-sandwich-rolls-puebla-mexico
Those are posts from ehanner and Sortachef. There's also a post for SubwaySubs, somewhere, if you do a search you may find it as well. Characteristics may vary considering your handing of the dough proofing environment and oven techniques. An overnight in the frig is recomended, and a warm humid final proofing as well.
In the past I've had a go at it and not been wholly satisfied. It's on my "to-do list" as a challenge bread. LOL, Turano Rolls are about the only bread I buy any more. When I gotta have da real ting...I gotta have da real ting.
For those who don't know these rolls they are chewy, almost loosen a tooth tough, right out of the bag, but get a crackly flakey crust with a moist soft and chewy crumb when heated. We eat them both ways with almost any thing you can put on a sandwich on them.
Good luck with this Badmajon, and Bake on!...
Dosi
The "Cemitas" recipe(linked above) recommended here also. Just about my favorite recipe here. Use a higer protein flour than the prescribed GMAP flour for a "chewier", fluffier, lighter roll. I use GM Better for Bread. For even more chew, use KA bread flour. You may need to add a few drops extra water.
The KA Deli Hard rolls recipe(linked a little higher above) is also recommended. If you don't have the "Hi Maize", don't worry; not needed at all. Just add an equal amount of extra bread flour. I also made these with GM better for bread flour. They also turned out great. I suspect if you use the prescribed KA Bread Flour, without the Hi Maize(which will cut the gluten level), the rolls will be quite "chewy".
If you are relatively new to baking breads, the KA recipe is a good starting point, as their recipes are very consistently reproducible, and many have accompanying (blog)tutorials, as does this one. Look for the link to the blog on the recipe page.
Good luck.
Instead of combining the two doughs for the bulk rise, let them bulk rise in separate containers. Only do the combining of the two doughs when you shape the individual loaves.
Paul