Wheat Crisp Rolls

Name: Wheat Crisp Rolls
Yield: Yield: 80 crackers, approximately 2½ inches (6.2 cm) in diameter
Ingredients: 1 pint (480 ml) warm whole milk (105° to 115°F/40° to 46°C); 1½ ounces (40 g) fresh compressed yeast; 1 pound 10 ounces (740 g) bread flour; 1 tablespoon (6 g) ground cardamom; 1 tablespoon (15 g) salt; 4 ounces (115 g) granulated sugar; 2 ounces (55 g) lard, at room temperature

Preparation info

Yield:
80
crackers, approximately 2½ inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1½ ounces (40 g) fresh compressed yeast
1 pint (480

Snack
Bread

Method

Dissolve the yeast in the warm milk. Add the sugar, salt, and cardamom.
Incorporate about two-thirds of the flour.
Add the lard and knead, using the dough hook, for approximately 6 minutes, adding enough of the remaining flour to make a smooth, elastic dough.
Place the dough in a lightly oiled bowl, turn over to coat with oil, cover, and let