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Septieme Hard Rolls

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

  • Yield: Makes 16 rolls
Septieme Hard Rolls

Source: The Martha Stewart Show, March 2011

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 3 cups warm (110 degrees) water
  • 8 cups bread flour, plus more for work surface
  • 3 tablespoons whole wheat flour
  • 3 tablespoons coarse salt

Directions

  1. Stir together yeast, sugar, and warm water in the bowl of an electric mixer; let stand until foamy, about 10 minutes. Transfer to a mixer fitted with the dough hook attachment.

  2. In a large bowl, whisk together both flours and salt. With the mixer on low, add half of the flour mixture; mix until well combined. Slowly add enough of the remaining flour mixture to form a sticky dough. Continue kneading with the dough hook, adding remaining flour as necessary, until dough is smooth and completely pulls away from the sides of the bowl (you may have up to 1/2 cup flour left over), about 15 minutes. Turn dough out onto a lightly floured work surface and continue to knead with your hands to make a smooth ball, 2 to 3 minutes.

  3. Transfer dough to a large bowl and cover with plastic wrap; let stand in a warm place until it begins to rise, about 1 hour. Transfer bowl to refrigerator; refrigerate overnight.

  4. Lightly flour 2 baking sheets; set aside. Turn dough out onto a lightly floured work surface and divide into 16 equal pieces. Roll each piece into a ball, using just enough flour to keep dough from sticking, and divide evenly between prepared baking sheets, leaving space between each ball of dough. Let stand at room temperature until doubled in size, about 5 hours. If a skin begins to form on the dough, cover with a clean towel.

  5. Preheat oven to 400 degrees. Lightly dust dough with flour and transfer to top rack of oven. Bake until golden brown, 20 to 30 minutes, rotating and switching baking sheets from top to bottom halfway through baking. Transfer baking sheet to a wire rack and let rolls cool on baking sheet. Reheat in a 400-degree oven just before serving to crisp and warm through.

Reviews (10)

  • 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... =)

  • 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??????

  • Gretna 16 Sep, 2011

    It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!

  • Gretna 16 Sep, 2011

    It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!

  • Gretna 16 Sep, 2011

    It is 3 CUPS for Bread Flour not 8 and 3 TEASPOONS of salt not tablespoons. Fabulous!!!!

  • speechie 3 Aug, 2011

    In the video he says 3 cups flour ,recipe says 8? Has anyone made it with 3 cups ?

  • 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.

  • MaSkipper 4 Mar, 2011

    Just curious, did you use coarse salt?

  • aleralph 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.

  • 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...