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| Ready for the oven -- a sheet of Office Gourmet Crusty rolls. |
I get more questions about my famous Office Gourmet fresh-baked European style rolls than almost anything else I cater. I can be on-site at a catering job and before I'm completely unpacked, people are coming in begging for rolls. I've learned to make extra.
The rolls are proofed uncovered on commercial half-sheet pans overnight to get the best rise and yeast development. The number of rolls on the pan determines the size of the finished product. Southerners prefer a more delicate roll, and cover their rising breads and rolls with cellophane wrap which prevents them from forming a crust. A European style roll has a flakier crust that's a little bit al dente (resistant to the teeth), and is more rustic in quality.
