When Aunt Deb used to come to stay at our house each Wednesday, she would bring a dozen rolls, fresh from Calandra’s in Caldwell, NJ. They are one of Gigi’s favorite things, and have since become a staple in the Keil household. This recipe is the closest I’ve found to replicating those rolls and preserving those memories.
Ingredients
2 1⁄4 tsp active dry yeast (1 packet)
1 1⁄4 cups warm water (110° F/45° C)
3 3⁄4 cups flour
2 tsp salt
Olive oil
Cornmeal
Directions
Warm water to about 110-115° (42-46° C). Dissolve yeast in warm water and let stand until creamy, about 10 minutes.
In a large bowl, combine flour, and salt, and slowly stir in the yeast mixture. Mix together, then turn out onto a floured surface and knead until a stiff dough has formed (about 8 to 10 minutes). If using a stand mixer with a dough hook, knead in the mixer for about 3 to 4 minutes.
Oil the sides of the bowl, and place dough inside. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 425° F (220° C).
Cut the dough into ten equal pieces and shape into rolls, then cover lightly with a damp cloth, and let rise until doubled, about 1 hour.
30 minutes before baking, fill an oven-safe dish with about 1 inch of water and place in the oven.
Line a baking sheet with cornmeal, and place the rolls on the sheet. Refill the water dish with more water just before baking.
Using a razor or a bread lame, score each roll by cutting a small slit down the center. Bake for 15 to 18 minutes.
Cool on a wire rack.
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