Deli-Style Hard Rolls

By Addie

These hard rolls are crisp on the outside, and light and airy inside, with satisfying chew. Top them with sesame or poppy seeds for that authentic "deli look."

So, why use a hamburger bun pan, instead of just a baking sheet?
The sides of the bun pan impart immediate heat, allowing the roll to rise its highest. In addition, the pan contains the roll, forcing it to rise up, rather than out.

So is a bun pan necessary? No, not at all. Does it make a difference? Yes.

Ingredients

• TOPPING:
• 2 1/4 cups King Arthur Unbleached Bread Flour
• 1/3 cup Hi-maize Fiber
• 1 1/2 teaspoons instant yeast
• 1 tablespoon non-diastatic malt powder or sugar
• 1 teaspoon salt
• 1 large egg white
• 2 tablespoons unsalted butter or vegetable oil
• 3/4 cup lukewarm water
• .......................................
• 2-3 tablespoons sesame seeds or poppy seeds, or artisan bread topping

Preparation

Step 1

1) To make the dough: Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a smooth dough.

2) Cover the dough and let it rise until it's noticeably puffy, about 1 hour.

3) Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 1/4 ounces each). Shape into balls.

4) Dip the top half of each roll into water, then into the seeds.

5) Place the rolls into the cups of a lightly greased hamburger roll pan, or onto a lightly greased or parchment-lined baking sheet. Press gently to flatten.

6) Cover the rolls and let them rise until puffy, 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 400°F.

7) Bake the rolls until they're a deep golden brown, 22 to 26 minutes. Remove them from the oven, and cool on a rack.

8) If desired, just before serving, reheat the rolls in a 375°F oven for 5 minutes or so, to crisp.

Yield: 6 hard rolls.