Doughy Delights
(Page 5 of 8)
March/April 2008
MaryAnna Clemons
In another bowl, combine molasses and buttermilk. Add to dry ingredients.
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Meanwhile, heat large kettle of water. Grease or spray tin cans (my aunt used lard, and 15-ounce cans are good). Pour mixture into cans and top with wax paper.
Place cans in kettle and steam for approximately 21/2 hours – begin timing when water comes to a boil. Water should be a slow rolling boil.
Hard roll secrets
Gerald Davis, of Kennerdell, Pennsylvania, hopes someone has a recipe for Jewish hard rolls. He says he was able to purchase them when living in New York, but he hasn’t found a similar product since moving. The rolls were hard on the outside and soft on the inside.
Connie Moore, of Medway, Ohio, sends this recipe, saying it comes from her copy of Sunset Breads. She says it is easy and very good.
“Hard rolls with soft centers have three secrets,” Connie writes. “One, the liquid used in the dough should be water. Two, the rolls should be glazed before baking, and, three, a pan of water should be on the bottom rack, just underneath the pan of rolls.”
Crusty Water Rolls
1 cup warm water
1 tablespoon sugar
1 package active dry yeast
1 1/2 teaspoons salt
3 1/2 to 4 cups flour, divided
2 tablespoons vegetable oil
2 egg whites
Cornmeal
1 egg yolk beaten with 1 tablespoon water
In large bowl, combine warm water, sugar and yeast. Let stand until bubbly. Add salt, 1 cup flour and oil; beat until smooth.
With electric mixer, beat egg whites until stiff. Fold into batter.
Beat in 2 more cups flour, making a stiff dough. Turn out onto floured board; knead until smooth. Add flour as needed to prevent sticking.
Place dough in greased bowl and turn it to grease top side. Cover; let rise until doubled. Punch down, cover, let rise 15 more minutes.
Punch down and divide into 18 pieces. Shape each into ball; dip bottom in cornmeal.
Place on greased baking sheet about 2 inches apart. Cover, let rise until double.
Heat oven to 400°F. Place pan of hot water on bottom rack of oven. Brush rolls with egg yolk mixture. Bake rolls on rack above water for 15 to 20 minutes, or until golden brown. Cool completely.
Yields 18 rolls.
Note: Some recipes call for rolls to be glazed with a beaten egg white. Seeds such as poppy or sesame can be sprinkled on top.
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