Френски роли
Тези вкусни ролки са просто малки, закръглени багети. Те пренасят по-формален въздух от една багета, което ги прави идеални за развлечение.
Източник: Марта Стюарт Ливинг, януари 2008 г.
добив
Съставки
инструкции
Бележките на готвача
Ролите са най-добри в деня, в който ги направите, но те могат да бъдат опаковани в пергамент и след това фолио и да се съхраняват при стайна температура за една нощ (или замразени до 1 месец, размразяване при стайна температура преди сервиране).
Logan
27.04.2023 @ 01:10
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a regular baguette, which makes them perfect for entertaining. Source: Martha Stewart Living, January 2008. Makes 16. Ingredients: French dough, all-purpose flour, vegetable spray. Instructions: 1. Work with one portion of dough at a time, keeping the remaining dough covered. Fold the dough in half lengthwise to form a narrow, tight log. Gently press the edges with lightly floured fingertips to seal. Using a dough scraper or knife, cut into 8 pieces. 2. Gather the ends and gently pull and tuck them under the dough to create a round shape that seals at the bottom. 3. Place the dough on a work surface. Cup one hand around the dough and rotate it in a circle until a smooth, taut ball forms. 4. Place rolls on a wide, lightly floured cloth or parchment-lined baking sheet. Loosely cover with oiled plastic wrap and let rise at cool room temperature until rolls are almost doubled and a fingertip pressed gently off to one side leaves a slight indentation, 30 to 40 minutes. 5. Place a skillet on the oven rack set at the lowest position and a baking stone on the middle rack. Preheat oven to 500 degrees. If using a cloth, carefully transfer rolls to a parchment-lined sheet. Just before baking, use scissors or a razor to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone. 6. Immediately reduce oven temperature to 450 degrees. Bake until rolls are deep golden-brown, sound hollow when tapped on the bottoms, and the interior registers 205 degrees on an instant-read thermometer, 35 to 40 minutes. Cool on racks. Chefs Notes: Rolls are best the day they are made, but they can be wrapped in parchment and then foil and stored at room temperature for one night (or frozen for up to 1 month, thawed at room temperature before serving).