Semmel Rolls- (bavarian Bread Rolls)

Total Time: 3 hrs 10 mins Preparation Time: 2 hrs 45 mins Cook Time: 25 mins

Ingredients

• 5 1/2 cups bread flour (divided, you may not need all of the flour)
• 1/4 ounce dry yeast (approx 2 1/2 tsp)
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (105-110 degrees)
• 1 teaspoon malt extract or 1 teaspoon unsulphered molasses
• 1 egg
• 1 egg
• 1 tablespoon shortening
• cornmeal, for dusting

Recipe

• 1 measure 4 1/2 cups of flour into a mixer bowl.
• 2 add the yeast, sugar, and salt. stir to blend well.
• 3 pour in the warm water and malt extract.
• 4 mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms.
• 5 add the egg, egg , and shortening.
• 6 beat together until the mixture is smooth.
• 7 switch to dough hook.
• 8 add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. you want it to clear the side of the mixer bowl without sticking.
• 9 knead the dough with dough hook for 8-10 minutes.
• 10 place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour.
• 11 uncover the bowl and punch down the dough with your fingers tips.
• 12 cover the bowl and allow the dough to double in volume again, about 45 minutes.
• 13 place the dough on work surface and loosely roll it into a 12-inch long cylinder.
• 14 with a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls.
• 15 cover loosely and allow to relax for 5 minutes.
• 16 flatten each roll with your hand to about 1/2 inch thick.
• 17 dust lightly with cornmeal.
• 18 with the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. press firmly and deeply, almost to the bottom. as each roll is shaped, place it face down on a greased or parchment lined baking sheet.
• 19 cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. they will be slightly less than doubled.
• 20 in the meantime, prepare the oven by placing a pan on the bottom oven rack. twenty minutes before baking, preheat the oven to 450 degrees.
• 21 five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. be sure to use hot water.
• 22 uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water.
• 23 place the pan of rolls on the middle shelf of the hot oven.
• 24 after three minutes lightly spritz the oven walls with water.
• 25 midway through the bake period turn the sheet around so that the rolls bake evenly. they are done when crispy brown all over, in about 20-25 minutes.
• 26 remove the rolls from the oven and cool on cooling rack.