French Bread Rolls

Total Time: 5 hrs 25 mins Preparation Time: 5 hrs Cook Time: 25 mins

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 1/4 teaspoons dry yeast
• 2 teaspoons sugar
• 2 cups water, 70 degrees
• 1 1/4 ounces nonfat dry milk powder, 1/2 cup
• 6 cups all-purpose flour
• 5 teaspoons wheat gluten
• 1 tablespoon salt
• black pepper, to taste (i added 1 teaspoon coarse ground.)
• 1 cup rye flour
• coarse salt, for sprinkling

Recipe

• 1 dissolve yeast in mixer with water.
• 2 add melted butter, sugar, dry milk, salt and pepper.
• 3 whisk to incorporate.
• 4 add 4 cups of flour and mix with dough hook.
• 5 add additional flour until dough leaves the side of the bowl.
• 6 knead dough by hand with a little flour until it is smooth and elastic let rise in greased bowl, covered for about 2 hours until doubled.
• 7 at this point the dough can be refrigerated overnight or for 2 days.
• 8 bring to room temperature before shaping.
• 9 punch down and let rise until doubled again, about 2 hours.
• 10 shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
• 11 sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
• 12 bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
• 13 turn off oven and let rolls sit to crisp for another 5 minutes.
• 14 cool at least 20 minutes.
• 15 store rolls in plastic bag.
• 16 to recrisp, put into 400 oven for 5 minutes.