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Septieme Hard Rolls

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These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.

Source: The Martha Stewart Show, Episode 6112
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  • hcrossn
    24 OCT, 2011
    The Video says 3 cups of flour. When he added the salt it in no way looked like 3 tablespoons. I know some people have remarked they made it as written (8 cups, etc) and they liked it. I would appreciate so much if the editor of the web site could please clarify. I can't afford to waist ingredients. thank you... =)
    Reply
  • lilycatherine
    27 SEP, 2011
    I made this recipe as stated with 8 C flour and 3 T. salt and 3 C. warm water. They came out beautifully and we loved them.. I do not understand the whole conversation about 3 C. of flour. No logic to that amount of flour with the same amount of water??????
    Reply
  • MS11716083
    16 SEP, 2011
    It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!
    Reply
  • MS11716083
    16 SEP, 2011
    It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!
    Reply
  • MS11716083
    16 SEP, 2011
    It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!
    Reply
  • speechie
    3 AUG, 2011
    In the video he says 3 cups flour ,recipe says 8? Has anyone made it with 3 cups ?
    Reply
  • klacrn
    6 MAR, 2011
    i made these rolls according to the recipe with 3 tablespoons of salt! should of known better. the rolls were heavy and salty. worse bun recipe ever.
    Reply
  • MaSkipper
    4 MAR, 2011
    Just curious, did you use coarse salt?
    Reply
  • MS11967981
    3 MAR, 2011
    The bread tastes very good however I think they made a mistake it's supposed to read 3 teaspoons not 3 tablespoons, i was extremely salty.
    Reply
  • tallclover
    1 MAR, 2011
    Martha, Seattle will rejoice in getting the recipe for Septiembe's dinner rolls; now if you can just get Kurt to share his biscuit recipe...
    Reply

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