Split Rolls

Appears in

Published 2008

Round the rolls as for round rolls. Let them rest a few minutes.
Dust the tops lightly with rye flour. Using a lightly oiled ¾-in. (2 cm) thick wooden pin, press a crease in the center of each roll.
Proof upside down in boxes or on canvas dusted with flour. Turn right-side up and place on pans or peels dusted with cornmeal. Do not slash. Bake as for other hard rolls.

Part of

The licensor does not allow printing of this title