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Show I -Hard Rolls: A Local Favorite i Hotel Utah hard rolls, served in The Roof, Bowl 'n Basket, Grill, and to catered panics, are an enduring attraction, bringing many pa- ' trons to the hotel on a regular basis. A trademark in the community, the Hotel Utah hard rolls arc distinctively delicious, crisp on the outside and tender on the inside. Many cooks have attempted to reproduce them, but no one quite matches the size, shape, texture, and personality of the famed bread. A Hotel Utah chef once shared with a local newspaper the original recipe that had at that time been used by the hotel for forty years. ! 200 HARD ROLLS Dissolve 6 oz. yeast in a small amount of water. Dissolve 4 oz. salt and 4 oz. sugar in a small amount of . water. Add 4 oz. malt extract and 4 oz. shortening. Combine yeast and shortening mixtures with 1 5 lbs. good t bread flour. Mix all ingredients in a machine until you have a fine bread dough. Let the dough raise double its size (about 1 Vt hours). Punch dough and divide it into 1 2 oz. pieces, then pull the pieces so each will be 30 inches long. , , Cut the strips with a knife, to the size to be desired. Let the dough raise to a full dxiblc in size: that takes about 1 Vi hours. . . Our ovens are stone, so therefore wc do not use pans, only a little cornmeal sprinkled at the bottom. We slide the roll dough from a peel onto the oven. Wc use steam in our oven while baking and turn the steam off 5 minutes before the rolls arc baked. Baking time 1 5 minutes. |