Originally posted by tonemonster2
I am a big fan of bulkie rolls, which seem to be available in most of New England, except where the Tonemonster lurks, which is Fairfield County. Does anyone know the difference between, say a portugese roll and a bulkie roll ? What are different types of rolls in different regions, like the weck ?
Now that I know you're talking about what they call hard rolls in Fairfield County I cannot imagine why you can't find them. There used to be a nice kosher delicatessen on Park Street in Bridgeport where they had hard rolls all the time. But, if you still can't find them, perhaps you'll want to make them yoourself. In that case, here:
Exported from MasterCook *
Recipe By : King Arthur Baker's Newsletter
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup & 2 tbs water
1/4 cup olive oil
1 tablespoon sugar
2 1/4 teaspoons salt
3 1/2 cups King Arthur Flour
1/2 cup semolina flour
2 tablespoons pumpernickel flour
2 teaspoons dry yeast
Place liquid ingredients, salt and sugar in bread machine, add flour,
semolina and pumpernickel flour. Make well in flour and add dry yeast.
Program machine for dough cycle, allow machine to complete cycle, form
8-12 rolls of desired size. Slash rolls diagonally let rise 2 hours,
bake at 425 degrees for 20 minutes until brown. Steam oven with mister
in first 10 minutes of baking time. When rolls are done, turn oven off
and allow rolls to cool for 10 minutes in the oven.
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NOTES : Nice crunchy hard roll, that hold up well for sandwiches!