In this new series called Cooking 101 at Casa de Cuisine, Chef Larry Edwards will teach you some of the dishes the Casa is known for and people love. Each of the inclusions in this new series will feature a complete how-to slideshow. So enjoy learning to cook with one of the most popular Chef's in the world and bestselling cookbook author.
A long time ago and in a galaxy far, far away, when you went to a fine restaurant for dinner, you were served freshly made dinner rolls. Throughout the course of time, this tradition has diminished. Now, if you're lucky, you'll get a bowl of rolls which were made a few hundred miles way and then popped into a warmer in the kitchen about 30 minutes before you even walked into the eatery. My, how times have changed, and not for the better.
Personally, I love dinner rolls. I love the added tradition they bring to the table. I also love the taste and texture of artisan breads. Luckily, I find a great deal of personal delight in making artisan breads. For me, and many other people, making bread is almost therapeutic. There is a very real sense of calm when creating artisan breads and even better, is when they first come out of the oven and you slice one open and slather some creamery fresh butter on them.
Making bread is quite easy. It is also time consuming as most yeast infused breads take a couple of rising periods. Don't let the rising periods make you think you're wasting your day. While the bread is rising, do whatever you had planned. The bread doesn't want you around. It wants to be left alone.
This recipe for Sesame and Poppy Seed Bread Rolls is extremely easy and only takes a few ingredients. Experience the joys of making artisan bread and then enjoy the delicious rewards of your toiling.
Ingredients needed for making Sesame and Poppy Seed Bread Rolls (makes 6):
- 1 tsp. sugar
- 2 1/2 tsp. yeast
- 1/3 cup warm water
- In a small bowl, whisk all the ingredients.
- Set the bowl aside 10 minutes for the yeast to proof (foam).
- 3 1/2 cups flour
- 2 tsp. salt
- 1 1/4 cups warm water
- 1 egg white
- 1 tsp. cold water
- Sesame and poppy seeds
- Into a large bowl, stir together the proofed yeast, flour,salt and warm water until the flour is moistened and you have a dough.
- Place the dough onto a floured surface and knead 10 minutes.
- Place the dough back into the bowl, cover and let rise 2 hours.
- Punch the dough down (yes, with your fist) and then remove it from the bowl and place on a floured surface.
- Knead the dough 5 minutes and then place back into the bowl, cover and let rise 1 hour.
- Punch the down down and remove it from the bowl to a floured surface.
- Knead the dough a few minutes and then divide the dough into 6 portions.
- Form each portion into a roll, either round or as a little loaf.
- Pre-heat your oven to 450 degrees. Line a baking sheet with parchment paper or a silicon sheet.
- Place the rolls on the prepared sheet.
- In a small bowl, whisk the egg white and water. This is what is known as an egg-wash.
- Brush the loaves with the egg wash and then sprinkle seeds over the top of the rolls.
- Let the rolls rise 30 minutes.
- Place the rolls into the oven and bake 25-30 minutes, depending on the size and shape of the rolls.
- Remove the rolls from the oven and let cool on a wire rack.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."