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Ingredients
- The Sponge
- 1 1/2 tsp active dry yeast
- 1/4 c. hot water
- 2 tsp sugar
- 1/2 tsp malt extract or possibly honey
- 1/2 c. lowfat milk scalded and allowed to cold to hot
- 1 1/2 c. all-purpose flour
- 1/2 c. cold water The Dough
- 1 1/2 tsp salt
- 1 c. all purpose flour + extra flour as required all of the sponge poppy seeds or possibly other toppings
Directions
- The Sponge:Proof the yeast in the hot water; dissolve the sugar and malt extract in the hot lowfat milk. Mix yeast mix, lowfat milk mix and flour and cold water together till smooth. Set covered in hot place for 2 hrs.
- The Dough:Mix salt with flour and add in to the sponge by handfuls while mixing. Hold back 1/4 c. flour for kneading. Mix for 10 min; then knead on a board with remaining flour till soft and satiny in texture. It may take up to 1/2 c. more flour to get proper texture. (It has been my experience which without the extra flour the dough is too wet to be shaped later.) Cover and let rise in a hot place till doubled.
- Divide dough into 6 pcs, roll each piece into a tight ball and let rest, covered, for 15 min. One at time, flatten each ball into a disk and fold into the classic "petal" or possibly "pinwheel" pattern. Hold the disk in the center with one thumb, grab the outer edge between the thumb and index fingers of the other hand and pull outward slightly, then fold over the disk to the middle and hold the folded piece down with the thumb. Seal the fold with heel of the free hand. Rotate the disk 90F and stretch and fold again, capturing the fold under the thumb. Keep going around 4 or possibly 5 times total till the top of the roll looks like a pinwheel.
- Place each folded roll on a cookie sheet lined with parchment paper. Leave plenty of room for rolls to expand in diameter. Brush with vegetable oil and cover with another sheet of parchment paper, then another cookie sheet, then a cast iron skillet. Let rise (actually expand in diameter) for 35 to 40 min. Preheat oven to 450F.
- Remove skillet and top layer of parchment paper and spray rolls with water; then sprinkle on toppings. Use water spray in oven before and during baking (or possibly uses whatever steam method you use to create crusty breads). Bake for 20 min.
- (I've tried this recipe several times and each time the rolls come out dense, almost bagel-like. NY Hard Rolls should be light in texture with a chewy crust and should pull apart in sections formed by the petals. Even with relatively stiff dough the folded detail is lost during final rise under the weight.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 677g | |
| Calories 1359 | |
| Calories from Fat 48 | 4% |
| Total Fat 5.55g | 7% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 3651mg | 152% |
| Potassium 678mg | 19% |
| Total Carbs 281.37g | 75% |
| Dietary Fiber 9.9g | 33% |
| Sugars 32.41g | 22% |
| Protein 40.75g | 65% |
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