It’s always fun to adjust recipes and try to perfect them to your own tastes. Most of the recipes that I have posted here so far, I have changed at least a little bit to make it perfect. A little extra butter, more sugar, less this, more that. Whatever it might take to make them perfect for me.
Well these rolls have been on my mind since I first made them. I assumed that adding sugar to the dough, maybe a little extra honey or something like that might give me what I was looking for, but they didn’t really turn out. That little bit changed the recipe just enough so it wasn’t quite as good as they were before, and the crust wasn’t the least bit crispy so I put it aside once again and continued to let it turn in the back of my mind, hoping to come up with something.
A couple days ago I was looking at the notes on The Fresh Loaf on substituting instant yeast for active dry yeast for another recipe I wanted to try, and a light bulb came on. Check it out…. “using less yeast and letting it rise more slowly will result in a more flavorful loaf.” Total epiphany moment.
So that is what I have done here. I reduced the yeast by a whole 1/2 teaspoon. I will probably do a less drastic reduction next time, but this is exactly what it needed. Now not only are they super pillowy soft inside and gloriously crispy outside; they are huge, and incredibly tasty. Don’t you just love when a recipe comes together like that??
Crispy Rolls Redux
Adapted from Harvest King Flour Recipe
3 1/4 cups flour
3/4 teaspoon instant yeast
1 1/2 teaspoon fine sea salt
1 1/2 cups water
2 teaspoons honey
In a large bowl, whisk together the flour and yeast. Stir in the water and honey then mix in the salt. Mix well by hand then dump out onto a work surface.
Knead the dough for approximately 10-15 minutes until soft and slightly sticky. You can add more flour or water as needed.
Put the dough in a lightly greased bowl. Grease the top of the dough then cover with a clean towel or saran wrap and allow to sit for two hours or more until doubled. This will take longer to rise than normal.
De-gas the dough, then cut it into eight even portions. Cover all but one.
Take the ball you are working with, flaten it and fold the edges in. Flaten and do it again, stretching the dough a bit as you go. Repeat until the bottom is smooth and flat. Place on a clean surface with the creased-side down and cover with a wet towel. Do the same for the other pieces.
Cover the rolls and allow to rise for another hour until doubled. Preheat oven to 450F. Put cookie sheet in oven about 5 minutes before you’re ready to bake them.
Place the rolls on a sheet of parchment paper on a pizza peel or sheet of stiff cardboard and carefully slide onto the cookie sheet. Bake for approximately 10 minutes, rotate the cookie sheet then bake for another ten minutes or until a thermometer inserted inside reads approximately 200F.
Remove from oven and immediately brush with melted butter. Allow to cool before diving in. Enjoy
As you can see I didn’t cut the tops this time and I kinda like the look it gave. It was also kinda cool to hear the crust cracking as it cooled.
These things are just so incredibly tasty, I will be using this recipe often myself. Let me know if you decide to try them.