Dinner Rolls with an Egg Shell type of crust
03-04-2013, 07:36 AM
#1
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Location: Washington, IL
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Dinner Rolls with an Egg Shell type of crust
We were recently on a cruise and one of the things that was memorable (other than the sun and warm weather) were dinner rolls. They were both white and whole wheat with a crust that shattered like egg shells. I have tried in the past to make rolls with a crust, but usually end up with an artesian type of roll with a heavy crust. Does anyone have a recipe for this egg shell type of crust roll or any suggestions? TYIA
03-04-2013, 08:46 AM
#2
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Location: Texas
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What was the interior of the roll like?
Was the shattery crust smooth all over, or cracked in places? I've seen recipes (dutch tiger bread) that have a mix containing rice flour brushed over the top. It cracks as the roll rises during baking.
It doesn't sound like anything I've ever had/made but more information might help.
It is possible that they were a sort of artisan bread, but the superior steam generated in professional ovens made the crust thinner than you got at home.
Was the shattery crust smooth all over, or cracked in places? I've seen recipes (dutch tiger bread) that have a mix containing rice flour brushed over the top. It cracks as the roll rises during baking.
It doesn't sound like anything I've ever had/made but more information might help.
It is possible that they were a sort of artisan bread, but the superior steam generated in professional ovens made the crust thinner than you got at home.
03-04-2013, 09:57 AM
#3
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Location: Canada
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It's called Dutch Crunch Bread or Tiger Bread. Does it look like this?
http://www.brighteyedbaker.com/2013/...a-tiger-bread/
http://www.brighteyedbaker.com/2013/...a-tiger-bread/
03-04-2013, 11:02 AM
#5
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Location: Washington, IL
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What was the interior of the roll like?
Was the shattery crust smooth all over, or cracked in places? I've seen recipes (dutch tiger bread) that have a mix containing rice flour brushed over the top. It cracks as the roll rises during baking.
It doesn't sound like anything I've ever had/made but more information might help.
It is possible that they were a sort of artisan bread, but the superior steam generated in professional ovens made the crust thinner than you got at home.
Was the shattery crust smooth all over, or cracked in places? I've seen recipes (dutch tiger bread) that have a mix containing rice flour brushed over the top. It cracks as the roll rises during baking.
It doesn't sound like anything I've ever had/made but more information might help.
It is possible that they were a sort of artisan bread, but the superior steam generated in professional ovens made the crust thinner than you got at home.
03-04-2013, 02:35 PM
#6
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Join Date: May 2010
Location: Texas
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There are a couple of ways to get more steam - one is to preheat a pan or skillet (not one that you care about) on the bottom rack. When you put the bread in to bake, you put a ladle-full of water into the preheated pan. It almost instantly vaporizes. You have to be careful not to burn yourself. Shut the door quickly to trap the steam.
See, the fact that there is a hard shell/crust makes me think it is a dough without much added fat (oil, eggs, butter, etc.) because all the oils in rolls usually keep the crust soft.
Sorry, I still have no idea what kind of rolls they were. I'm very intrigued, though.
See, the fact that there is a hard shell/crust makes me think it is a dough without much added fat (oil, eggs, butter, etc.) because all the oils in rolls usually keep the crust soft.
Sorry, I still have no idea what kind of rolls they were. I'm very intrigued, though.
03-04-2013, 02:43 PM
#7
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Location: Texas
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Okay, I did a quick internet search and found a mention of the "Egg Shell Rolls" recipe in Bernard Clayton's "The Complete Book of Breads". Which I own, but it has 300 recipes, so I've never tried this one.
The description reads "Egg whites, whipped to a light peak, are used in this dough to produce a thin, crisp, paper-shell crust which will keep the rolls fresh and delicious for a long period of time."
If you want to give the recipe a try, P.M. me and I can copy it out and send to you. There's no mention of steam in the recipe - apparently for this one the secret to the crust is in the egg whites.
The description reads "Egg whites, whipped to a light peak, are used in this dough to produce a thin, crisp, paper-shell crust which will keep the rolls fresh and delicious for a long period of time."
If you want to give the recipe a try, P.M. me and I can copy it out and send to you. There's no mention of steam in the recipe - apparently for this one the secret to the crust is in the egg whites.
03-05-2013, 05:41 AM
#8
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Join Date: Jan 2009
Location: PA
Posts: 2,879
I get a pretty good crust by basting the tops of my rolls with beat up egg white and about a tsp water. Then you can add a shallow pan of water in the oven to give off steam. I've heard throwing in an ice cube works, but I've never tried it.
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