Septieme Hard Rolls

Love those crusty on the outside and soft and fragrant on the inside rolls? That is the promise of these diner rolls. Featured on Martha Stewart this week and originating with a recipe from Seattle chef Kurt Timmermeister. WOW!!!!!

I am hooked. These are without a doubt the best yeast product I have ever made or had. I love the fact you make them one day and refrigerate overnight. I like the results of long slow rises!! Popping crisp crust but not tough, tender and yeasty on the inside.

Here are the ingredients:

3 C. warm water 110 degrees F.
1 T. sugar
1 T. active yeast
8 C. bread flour ( I use King Arthur) plus more for work surface
3 T. whole wheat flour
3 T. coarse salt

Place the water and sugar and yeast in the large mixer stand bowl and stir to dissolve. Leave this alone for 10-15 minutes to "proof" and bubble up. Meanwhile in another large bowl stir together the bread flour, whole wheat flour, and salt.

Attach the dough hook to the mixer and add about half the flour and start the mixer at it's lowest speed. Let the mixer go a few minutes and then add the additional flour slowly as it gathers the dough together. You may have up to a half cup of the flour left depending on climatic circumstances in your area. The goal is to have a tight smooth dough collect around the hook with none clinging to the bowl, then knead for 15 minutes when that all comes together. If it starts to stick back on the bowl add any additional flour you have left.
At the end of the machine kneading place the dough on a lightly floured work surface and hand knead a couple of minutes then place in a large bowl, cover with plastic wrap and set aside in a warm place for about an hour. After an hour place in the refrigerator overnight.

Lightly flour 2 baking sheets and set aside. Turn dough out onto a lightly floured work surface and divide into 16 equal pieces. Roll each piece into a ball, using just enough flour to keep from sticking. Place them equally on the 2 baking sheets leaving space between each ball of dough. I used parchment paper and floured it lightly. Let stand at room temperature for about 5 hours until they have doubled in size. Cover them with a clean tea towel while they rise.

Preheat the oven to 400 degrees F. Lightly dust the dough with flour. I baked the pans one at a time on the center rack of the oven for 30 minutes.. The directions stated you could bake one pan on the top rack and rotate the racks halfway through and turning the pans front to back. Cool in the pans on a rack. Reheat in a 400 degree oven just before serving to crisp and warm through.


These are outstanding, easy to make, and delicious.


MJ said...

According to anyone that has tried this recipe (Martha Stewart comments) there should be only 3 C of flour used in this recipe and 3 teaspoons of sale (NOT 3 TABLESPOONS) as called for in this recipe.

lily said...

Golly!! You had me wondering if I had either lost my mind or just made some really big mistakes. I recalled having seen Kurt Timmerseter on the Martha Stewart show making these so I just logged onto Martha Stewart and keyed in Septieme Hard Rolls and checked the ingredient list. They call for 8 C. of flour as I used and stated as well as 3 T. salt. Please feel free to check again in the event I am having a senior moment. Thanks for you note. I appreciate it!!

beverly said...

I had a different experience than MJ. I read the comments following to use only 3 cups and at that point my dough was still "drippy". I started adding flour to get a consistency that seemed right and that would cause the the dough to cling to the pastry hook as described. At that point I was not measuring flour but I do think it was much closer to 8 cups than to 3 (5 or 6 is my guesstimate.) I was sorry I didn't follow the recipe as written.

Diane Cosby said...

Thank you so much for your comment Beverly! I hope your rolls were delicious. Mine turned out great. Diane