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redforever · 09-10-2012, 04:58 PM

Rustic Dinner Rolls

Sometimes you just don't have the time or the inclination to fiddle with shaping buns so making bread this way simplifies things.

Turn the dough out onto a lightly floured surface, shape into a log, and cut the log into about 12 equal pieces.

Put some cornmeal in a bowl. Dip one cut side of the dough into the cornmeal, flip over, and dip the other cut side of the dough in the cornmeal.

Repeat with the rest of the dough, put on a baking sheet, cover, and let proof until doubled in size, about 30 minutes.

The rolls are fully proofed and ready to go into the oven. Bake in a preheated 425F oven for 15 to 20 minutes, rotating pans back to front and top shelf to bottom shelf halfway through baking. The rustic dinner rolls are done when golden brown on the top and bottom.

The rolls are baked and have just come out of the oven.

This is the inside crumb. These rustic buns are very nice with a meal or made into a bunwich.

The bottom crust should be about the same color as the top crust.

Notes: You can make this bread into any shape you want. As long as the size is about the same and you make about 12 buns, the baking time will stay the same.

This is a very basic recipe and with most recipes of this type, they do not stay fresh for a long period of time. However, they can be baked and frozen and refreshed when you wish to eat them at a later date.

Just thaw the rolls and put them right on the rack of a preheated 350F oven and heat for about 3 to 5 minutes. They will be as fresh as when you made them.

You can use that same process for any bread that you made and did not eat right away, even loaves of bread. Just increase the time in the oven for a loaf of bread.

09-10-2012, 04:58 PM	#84
redforever Franchise Player Join Date: Feb 2006 Exp:	Rustic Dinner Rolls Sometimes you just don't have the time or the inclination to fiddle with shaping buns so making bread this way simplifies things. Turn the dough out onto a lightly floured surface, shape into a log, and cut the log into about 12 equal pieces. Put some cornmeal in a bowl. Dip one cut side of the dough into the cornmeal, flip over, and dip the other cut side of the dough in the cornmeal. Repeat with the rest of the dough, put on a baking sheet, cover, and let proof until doubled in size, about 30 minutes. The rolls are fully proofed and ready to go into the oven. Bake in a preheated 425F oven for 15 to 20 minutes, rotating pans back to front and top shelf to bottom shelf halfway through baking. The rustic dinner rolls are done when golden brown on the top and bottom. The rolls are baked and have just come out of the oven. This is the inside crumb. These rustic buns are very nice with a meal or made into a bunwich. The bottom crust should be about the same color as the top crust. Notes: You can make this bread into any shape you want. As long as the size is about the same and you make about 12 buns, the baking time will stay the same. This is a very basic recipe and with most recipes of this type, they do not stay fresh for a long period of time. However, they can be baked and frozen and refreshed when you wish to eat them at a later date. Just thaw the rolls and put them right on the rack of a preheated 350F oven and heat for about 3 to 5 minutes. They will be as fresh as when you made them. You can use that same process for any bread that you made and did not eat right away, even loaves of bread. Just increase the time in the oven for a loaf of bread. Last edited by redforever; 10-13-2012 at 12:56 AM.