Yield: 12 small rolls
140 calories per roll
Active time: 10 minutes
Total time: 130 minutes
ingredients
2 cups high gluten flour
½ cup semolina
½ cut rye flour
1¼ cup lukewarm water
1 tablespoon truffle oil (or olive oil)
2 teaspoons salt (I’m still loving the roasted garlic
gray salt that my friend gave me, using it in any recipe I can)
¼ cup everything topping (or sesame seeds)
2 tablespoons nonfat dry milk
1½ teaspoons yeast
preparation
1. In a small 2 cup Pyrex measuring cup,
combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10
minutes.
2. Combine the remaining ingredients in your stand mixer bowl and “stir”.
3. Slowly pour in the yeast mixture until a
shaggy dough forms.
4. Increase the stand mixer speed to 2 to form
a smooth and cohesive dough, about 5 minutes.
5. Turn the dough out onto your counter top,
knead by hand a few turn, form a ball, and place the dough into a lightly
greased bowl.
6. Cover the bowl with plastic wrap and set aside
to rise until the dough has doubled in bulk, about 1 hour.
7. Turn the dough out onto your counter top, divide
it into 12 equal pieces, and shape each piece into a roll.
8. Place the rolls on a parchment or silpat
lined baking sheet, cover with plastic wrap, and allow to rise for about 1
hour.
10. Arrange a water bath and place the baking
sheet in a cold
oven.
11. Bake at 425 degrees until the rolls are
golden brown, about 30 minutes.
Original recipe found here.
