Elegant Dinner Rolls
Contributed by Margaret.
Over the last year or so I have discovered that baking bread is one of my favorite things to do. Don’t get me wrong I love baking in general. Cakes, cookies, pies. etc. And that is a good thing since I bake with TWD, MSC, BBD, BBA, just to name a few. And now I have joined another group. The Modern Bakers. JUST what I needed!! Actually it IS just what I needed because I am always trying to be a better baker and the more people (ie. bloggers/foodies) I bake with the more I learn. Thus – a new group of dedicated Bakers.Each section of Nick Malgieri’s book is baked from over a 3 month period. Every recipe in the book has an ‘official’ representative. I chose
- Elegant Rolls
This This is a very simple bread to make despite the fact the dough is initially very, very wet. The dough is put together in a food processor. I think Nick’s FP must be larger than mine as the dough almost overflowed the container. Pulse, rest, pulse. Scrape (that alone indicates a wet dough) the dough onto a floured work surface and fold it over on itself several times with a bench scraper. Make sure you don’t have TOO much flour on your surface as it will make the dough too difficult to work with and quite dry. (Sorry I didn’t think to take process pictures!).Nick suggests several shapes. So I made Round for dinner,
cylindrical for dipping,
knots for sandwiches. The recipe says 12 rolls but I made mine a little larger and got 8. But they are a great size for sandwiches,
Despite the dryness of the dough they all came out perfectly.If you want to bake along visit The Modern Bakers webpage and talk to Phyl. He is The Baking Master!! And we don’t publish the recipes so you will have to have a copy of Nick Malgieri’s The Modern Baker.NOW!! On to more breads in this section.