I actually haven't made this before.. but tonight I'm trying it. Pics and more to follow. I want to use these for my Philly Cheesesteak (recipe to follow for that too)
Ingredients
- 1 packet active dry yeast
- 2 tablespoon suger
- 1 cup water warm
- 1 cup milk warm
- 5 grams amylase enzyme
- 4 cups flour up to 5
- 2 tablespoon salt
Instructions
- combine the yeast, sugar, water, milk, and the amylase enzyme. Let this bloom for30 minutes
- add in the flour and salt and let that combine. Add in the bloomed yeast mixture and mix on low for 2 minutes
- rest for 15 minutes
- knead for another 15 minutes, on low
- shape it into a ball and place into an oiled bowl, in the fridge overnight
- divide into 4 pieces and shape your long rolls
- place on pan, sprinkle cornmeal, lest rise for 30 mins
- brush with egg whites and dust with cornmeal
- proof for 1 -2 hours.
- Preheat your oven to 450 degrees Fahrenheit and place a pan into the bottom of the oven (for ice cubes to create steam)
- Add in some ice cubes to help to create steam and a nice color on the bread. Bake your long rolls for 20 minutes or until golden brown
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