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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16 rolls
6111_030111_hard_rolls.jpg
Ingredients
Ingredient Checklist
1 tablespoon active dry yeast
1 tablespoon sugar
3 cups warm (110 degrees) water
8 cups bread flour, plus more for work surface
3 tablespoons whole wheat flour
3 tablespoons coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16 rolls
6111_030111_hard_rolls.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16 rolls
Recipe Summary
Yield: Makes 16 rolls
Yield: Makes 16 rolls
Makes 16 rolls
6111_030111_hard_rolls.jpg
6111_030111_hard_rolls.jpg
Ingredients
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 3 cups warm (110 degrees) water
- 8 cups bread flour, plus more for work surface
- 3 tablespoons whole wheat flour
- 3 tablespoons coarse salt
Directions
Stir together yeast, sugar, and warm water in the bowl of an electric mixer; let stand until foamy, about 10 minutes. Transfer to a mixer fitted with the dough hook attachment.
In a large bowl, whisk together both flours and salt. With the mixer on low, add half of the flour mixture; mix until well combined. Slowly add enough of the remaining flour mixture to form a sticky dough. Continue kneading with the dough hook, adding remaining flour as necessary, until dough is smooth and completely pulls away from the sides of the bowl (you may have up to 1/2 cup flour left over), about 15 minutes. Turn dough out onto a lightly floured work surface and continue to knead with your hands to make a smooth ball, 2 to 3 minutes.
Transfer dough to a large bowl and cover with plastic wrap; let stand in a warm place until it begins to rise, about 1 hour. Transfer bowl to refrigerator; refrigerate overnight.
Lightly flour 2 baking sheets; set aside. Turn dough out onto a lightly floured work surface and divide into 16 equal pieces. Roll each piece into a ball, using just enough flour to keep dough from sticking, and divide evenly between prepared baking sheets, leaving space between each ball of dough. Let stand at room temperature until doubled in size, about 5 hours. If a skin begins to form on the dough, cover with a clean towel.
Preheat oven to 400 degrees. Lightly dust dough with flour and transfer to top rack of oven. Bake until golden brown, 20 to 30 minutes, rotating and switching baking sheets from top to bottom halfway through baking. Transfer baking sheet to a wire rack and let rolls cool on baking sheet. Reheat in a 400-degree oven just before serving to crisp and warm through.
Reviews (10)
Add Rating & Review
43 Ratings
5 star values:
9
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
2
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Reviews (10)
Add Rating & Review
43 Ratings
5 star values:
9
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
2
Add Rating & Review
43 Ratings
5 star values:
9
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
2
43 Ratings
5 star values:
9
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
2
43 Ratings
5 star values:
9
4 star values:
11
3 star values:
14
2 star values:
6
1 star values:
2
- 5 star values:
- 9
- 4 star values:
- 11
- 3 star values:
- 14
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
10/24/2011
The Video says 3 cups of flour. When he added the salt it in no way looked like 3 tablespoons. I know some people have remarked they made it as written (8 cups, etc) and they liked it. I would appreciate so much if the editor of the web site could please clarify. I can't afford to waist ingredients.
thank you... =)
Martha Stewart Member
Rating: Unrated
09/27/2011
I made this recipe as stated with 8 C flour and 3 T. salt and 3 C. warm water. They came out beautifully and we loved them.. I do not understand the whole conversation about 3 C. of flour. No logic to that amount of flour with the same amount of water??????
Martha Stewart Member
Rating: Unrated
09/16/2011
It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!
Martha Stewart Member
Rating: Unrated
08/03/2011
In the video he says 3 cups flour ,recipe says 8? Has anyone made it with 3 cups ?
Martha Stewart Member
Rating: Unrated
03/06/2011
i made these rolls according to the recipe with 3 tablespoons of salt! should of known better. the rolls were heavy and salty. worse bun recipe ever.
Martha Stewart Member
Rating: Unrated
03/04/2011
Just curious, did you use coarse salt?
Martha Stewart Member
Rating: Unrated
03/03/2011
The bread tastes very good however I think they made a mistake it's supposed to read 3 teaspoons not 3 tablespoons, i was extremely salty.
Martha Stewart Member
Rating: Unrated
03/01/2011
Martha, Seattle will rejoice in getting the recipe for Septiembe's dinner rolls; now if you can just get Kurt to share his biscuit recipe...
Martha Stewart Member
Rating: Unrated
10/24/2011
The Video says 3 cups of flour. When he added the salt it in no way looked like 3 tablespoons. I know some people have remarked they made it as written (8 cups, etc) and they liked it. I would appreciate so much if the editor of the web site could please clarify. I can't afford to waist ingredients.
thank you... =)
Rating: Unrated
Rating: Unrated
09/27/2011
I made this recipe as stated with 8 C flour and 3 T. salt and 3 C. warm water. They came out beautifully and we loved them.. I do not understand the whole conversation about 3 C. of flour. No logic to that amount of flour with the same amount of water??????
Rating: Unrated
09/16/2011
It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!
Rating: Unrated
08/03/2011
In the video he says 3 cups flour ,recipe says 8? Has anyone made it with 3 cups ?
Rating: Unrated
03/06/2011
i made these rolls according to the recipe with 3 tablespoons of salt! should of known better. the rolls were heavy and salty. worse bun recipe ever.
Rating: Unrated
03/04/2011
Just curious, did you use coarse salt?
Rating: Unrated
03/03/2011
The bread tastes very good however I think they made a mistake it's supposed to read 3 teaspoons not 3 tablespoons, i was extremely salty.
Rating: Unrated
03/01/2011
Martha, Seattle will rejoice in getting the recipe for Septiembe's dinner rolls; now if you can just get Kurt to share his biscuit recipe...
All Reviews for Septieme Hard Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Septieme Hard Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
