Crusty European-Style Hard Rolls

• Refrigerated

  • 1 Egg white mixed with, large

• Baking & Spices

  • 4 1/2 cup Flour, unbleached
  • 3/8 tsp Instant yeast
  • 1 1/2 tsp Salt

• Prepared

  • 1 All of the starter

• Liquids

  • 1 1/2 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 1/2 cup cool water
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/8 teaspoon instant yeast
• all of the starter
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup lukewarm water
• 1 1/2 teaspoons salt
• 1/4 teaspoon instant yeast
• 1 large egg white mixed with 1-2 tablespoon cool water

Directions

• To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until youve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours. Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until theyre puffy, though not doubled in size. Theyll flatten out a bit as they rise; thats OK. Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls chill, preheat the oven to 425°F. Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you wont use it all up. Again, dont be discouraged if the rolls seem a bit flat; theyll pick up when the hit the ovens heat. Slash a 1/4 deep cut across the top of each roll. Immediately put the rolls into the oven. Bake the rolls for 20 to 25 minutes, until theyre a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

Nutrition