French Bread Rolls

6 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 1/4 teaspoons dry yeast
2 teaspoons sugar
2 cups water, 70 degrees
1 1/4 ounces nonfat dry milk powder, 1/2 cup
1 tablespoon salt
Black pepper, to taste
1 cup rye flour
Coarse salt, for sprinkling

Dissolve yeast in mixer with water.
Add melted butter, sugar, dry milk, salt and pepper.
Whisk to incorporate.
Add 4 cups of flour and mix with dough hook.
Add additional flour until dough leaves the side of the bowl.
Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.

At this point the dough can be refrigerated overnight or for 2 days.
Bring to room temperature before shaping.
Punch down and let rise until doubled again, about 2 hours.
Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.

Bake at 450 for 20-25 minutes (throw 1/4 cup ice water on to bottom of oven as soon as rolls are put in), reduce heat to 400 and bake another 5 minutes.

Turn off oven and let rolls sit to crisp for another 5 minutes.

Cool at least 20 minutes.
Store rolls in plastic bag.

To recrisp, put into 400 oven for 5 minutes.

Source of recipe: Fine Cooking



French Bread Rolls