I don't even know what to say about these rolls, they are that good. I love to bake bread of any type and I especially like trying bread recipes that are popular in other cultures. I saw these rolls a while back in Saveur magazine and finally got around to making them yesterday. Why did I wait so long?
Grate some fresh bread and toast the crumbs until they start to turn golden. Don't overcook them because they will continue to brown in the oven. Set them aside to cool. And yes, you can use store bought bread crumbs.
Place 2-1/2 C. milk. 1 egg, 4 T. melted butter and 1 T. rapid rise yeast in the bowl of your mixer. Add 1 C. sugar. Mix in 6 C. bread flour and 1-1/2 tsp salt. Beat this and knead until you have a smooth dough. Place in a buttered bowl and cover and proof for about 1 hour.
After the dough has risen, turn it out onto a floured cutting board.
Cut it into 4 equal pieces.
Press each quarter out into a rectangle about 6X10. Roll into a log.
Cut each log into 5 pieces. Try harder than I did to make them equal in size.
Take each piece and hold it cut side facing up. Okay, you have two cut sides on some pieces. Pick your favorite cut side and hold it facing up.
Turn the cut side down and place it on top of the breadcrumbs.
Gently press it down so the breadcrumbs adhere to the cut side.
I skipped a pic but place them about 2 inches apart on a parchment covered cookie sheet. Do not place them too close like I did or this is what you will have after they rise. Let them proof on the cookie sheet for about 1 hour.
Bake them at 350 degrees for about 18-20 minutes or just until they start to turn golden.
Look at the crumb on these rolls. Just wonderful!
Cool them on racks. This recipe makes 20 rolls.
These are seriously some of the best rolls I have ever eaten. They are great with a morning cup of coffee but they will make the best ham and cheese sandwiches. They will also be perfect to serve at your Easter dinner.