KIMMELWECK ROLLS FOR SALE RECIPES

Steps:

• Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
• Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
• Cover the bowl and let the dough rise for one hour.
• Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
• While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
• Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
• Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
• Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
• Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
• Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
• Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
• Slice and serve.
• Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.

Steps:

• Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
• Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
• Cover the bowl and let the dough rise for one hour.
• Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
• While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
• Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
• Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
• Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
• Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
• Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
• Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
• Slice and serve.
• Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.