Flip the dough to the seam sound down and gently roll it into a 6-inch log. Fold the dough in half, so the top and the bottom edges come together and pinch the edges together to form a seam. Fold the bottom edge of the circle up to meet the first seam at the midline and press it to seal it. Fold the top edge of the circle down to the midline, pressing on it to seal it. Form each piece of dough into a rough ball by pinching and pulling the dough edges under so that the top of the ball is smooth.įlip each ball onto the smooth side and pat each ball into a 4-inch circle. Place the dough on a clean work surface and divide the dough into 8 equal pieces. Gently press down on the center of the dough to deflate it. Cover the bowl with plastic wrap and let the dough rise at room temperature until it is almost doubled in size and a fingertip depression in the dough springs back slowly, about 1 to 1 1/2 hours. Transfer the dough to the prepared bowl and the dough to coat it. Turn the dough out onto a lightly floured surface and knead the dough briefly to form it into a smooth ball, about 30 seconds. Grease a large a bowl and line a rimmed baking sheet with parchment paper. Increase the speed of the mixer to medium and knead the dough until it is smooth and elastic, about 5 to 7 minutes. The pictures of the rolls in the magazine looked enticing, so I figured it would be a good one to attempt for dinner.Ģ 1/4 teaspoons instant or rapid-rise yeastġ/2 cup plus 2 tablespoons warm water (110 degrees)Ģ 1/4 teaspoons instant or rapid rise yeastįor the dough, using a stand mixer fitted with a dough hook, mix the all-purpose flour, water, melted butter, sugar, yeast, and salt together on low speed until a cohesive mass starts to form, about 2 to 3 minutes. It is a regional roll that is well-known in San Francisco for its combination of a lightly sweet sandwich bread with a crunchy, unique topping. I had come across a recipe in Cook’s Country from April/May 2016 for a roll I had not heard of before called a Dutch Crunch. In any case, I was planning on making chicken sandwiches for dinner recently and decided I was going to make my own rolls for them. I do make them sometimes, but not nearly as often as I wish I had time to and have to make do with what we get from the local store (oh, how I wish we had a real bakery around here!). I always have grand ambitions to make my own sandwich rolls for things like hamburgers, sausage and peppers, or just to have for sandwiches for lunch or dinner.
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