Double knotted rolls - shaped
Double knotted rolls - Baked
Norm's formula for these rolls is here:
Sorry I couldn't help myself.:>)Those look very nice David. I'm going to make a big batch for Thanksgiving. I hope to get to try a small batch for practice first.
The make-up was amazingly easy, considering how "fancy" these rolls appear.
For your reference, these were made with 16 oz of KAF bread flour. I scaled the pieces to 3 oz (with the last one weighing 2.55 oz). It made 10 rolls.
If you use the recommended 12.5% protein flour, the dough is very elastic. It would benefit from a rest after pre-shaping to relax the gluten.
I rolled each piece into a rope about 12 inches long. I used the double knot technique from Greenstein or Hamelman. (I'm sure Norm used the same.)
Bulk fermentation took about 100 minutes. I proofed for 45 minutes. I took Norm's warning about not fully proofing to heart. I might have let the rolls expand a bit more, but, given the very satisfactory results, I think I was close to spot on.
The rolls are about perfect size for a hamburger (or Turkey sandwich) - about 4-5 inches in diameter. If I were making these as dinner rolls, I think I would scale them to 1.5 -2 oz. In fact, if time allows, I might make a batch of dinner rolls with this dough to try some of the other single strand shapes, e.g., a figure 8 or single-strand braid.
I expect you are going to have fun with this. I look forward to seeing what you bake.
Those look great! Did you use shortening or oil? I bought some shortening to try for a softer roll. Those look great and the knotting too. I need to practice my knotting
I used shortening in these. I was going to use butter, but 1) I used my butter quota for the quarter in the cinnamon rolls, and 2) I wanted to try them with shortening in anticipation of making them as sandwich rolls for my daughter-in-law who keeps kosher.
can't you just taste that left over turkey sandwich with, stuffing, cranberry sauce and mayo..Yum
That's the plan, Betty!
Just beautiful, as all your breads are. I'm also thinking about these, or a pumpkin roll for Thanksgiving. I don't have either of the books you mentioned. Can you recommend a good post or video to describe how to do it? Thanks.
If you follow the link above to Norm's recipe, one of the replies has a link to a video on forming these rolls. It's titled "Kaiser Rolls," but it is really for the double knot rolls.
Easy and pretty, just what I look for these busy days. Thanks!
Wow, those are nice. weavershouse
Just one question - approximately how long the bulk rise? or to double?
Okie Bob, the Old Camp Cook
Time to double was about 100 minutes. My kitchen was on the cool side.
Sorry, I didn't read David's comment closely enough. Mea Culpa
i was tring to reply to some of the questions about shaping and mixing here but i got it bassakwards and replyed in the thread wherei posted the first picks and the formula
i do not want to double post so i hope the people with the mixing and shaping questions will make a quick hop to the first thread last post (as on now)and read
I read your note in the other topic.
this dough is very good for butter flake rolls
nice ones david.
braiding and knotting with a soft and rich dough is difficult.
every unnoticed traction in the braid will be visible, not to mention strands that are not exact evenly formed.
is it possible to copy the descriptions or line drawings of these rolls and other braids to this site?