Subj : St. Mary Ann 08
To   : All
From : Dave Drum
Date : Fri Mar 05 2021 12:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mary Ann's Italian Hard Rolls
 Categories: Breads
      Yield: 4 servings
 
    1/4 oz Env or loose dry yeast
  1 1/4 c  Warm water (105ºF/40ºC)
      2 ts Sugar
      3 c  Unbleached A-P flour
      1 ts Kosher salt
           Cornmeal or semolina; for
           - dusting
      1    Egg yolk
           +=BEATEN WITH=+
      1 tb Water for egg wash
 
  In a large bowl (or your KitchenAide mixing bowl),
  dissolve yeast with 3/4 cup of warm water and sugar. Mix
  in remaining water, flour and salt. Mix until dough
  starts for form. If too sticky, add a bit more flour.
  Knead for 2 - 3 minutes or until smooth and elastic (I
  use my dough hook on my mixer). Put dough into an oiled
  bowl, turn to coat, cover with a clean cotton towel and
  let rise in a warm place, free from any draft, until
  doubled in size (approx. 2 hours).
  
  Set oven @ 400ºF/205ºC - If you have a baking stone,
  coat with a little olive oil and dust lightly with the
  cornmeal or semolina and place in the oven to also
  preheat. If not, use a cookie sheet. Place a shallow
  baking pan filled with boiling water on the bottom of
  your oven for extra crusty rolls (I also use a spray
  bottle to spray the inside walls, floor and door of my
  oven before putting the dough in and a few times during
  the baking process - this does help give crispier
  crust).
  
  Remove dough to a floured surface. Punch down dough and
  shape into 4 rolls. Place rolls on dusted peel (large
  wood spatula), or on a cookie sheet sprinkled with
  cornmeal. Cover and let rise again for 20 minutes. Slit
  each roll once with a sharp knife or single edge razor
  blade and brush the tops with egg wash (or olive oil). I
  wait till the wash/olive oil is dry and then brush
  again. If on a peel, slide loaves onto the heated baking
  stone, otherwise put cookie sheet in the oven. Bake for
  approx. 25 minutes or until golden brown and baked
  through. NOTE: I check for 'doneness' by thumping the
  bottom of a roll..if it sounds hollow, they're done.
  
  Paulie likes to coat the bread/rolls with olive oil
  immediately after taking them out of the oven...whatever
  you like!
  
  by Mary Ann & Paulie
  
  RECIPE FROM: https://cookeatshare.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The longing for sweets is really a yearning for love or "sweetness".
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