With this easy to make roll dough, you can have a fresh baked, hot roll for dinner every night. A German-style hard roll with a crusty chewy crust and a soft, tender crumb.
I fell in love with the Artisan Bread in Five Minutes a Day cookbook when it first came out, so when they offered to send me a copy of The New Artisan Bread in Five Minutes a Day to review, I jumped at the chance. Zoe and Jeff have revamped their popular book with 30 brand new recipes, a gluten-free chapter, a new bigger and better tips and techniques section, and a high altitude baking section.
One of features of the new book that I like is that they give the ingredient list in weights. I’m loving my digital scale more and more, and weighing your ingredients is much easier than measuring cup after cup of flour.
I also used the new high altitude baking tips and reduced the yeast I used to 2 teaspoons. At our dry climate I need to use less flour in the recipes. For these rolls I needed 100 gram less flour than the master recipe calls for.
One of the new recipes in The New ABin5 book is Brötchen German-style Hard Rolls rolls. I’m head over hills in love with these rolls. The dough is a bit more sticky because of the addition of the egg whites, so I wouldn’t choose this as the first recipe you make from the book, but once you’ve made a couple loaves of artisan bread, give these rolls a try. The egg white wash glaze gives the crust an extra cripsy crust with a wonderful moist, tender crumb.
Or better yet, buy The New Artisan Bread in Five Minutes a Day so you’ll always have the recipes and all the additional tips and techniques at your finger tips.