Recipe - Crusty White Rolls

1 pack Active dry yeast
One fourth teaspoon Granulated sugar
1 One half cup Warm water; (105115 F)
1 teaspoon Vegetable oil or olive oil
1 tablespoon Salt
3 One half cup Bread flour; (up to 4)

TOPPING
2 tablespoon Water
1 tablespoon Allpurpose flour

Breakfast EuropeanStyle with these delicious rolls spread with butter and
jam.
25 minutes preparation plus rising, 1218 minutes baking.

Makes 16 rolls.
1 In a large bowl, dissolve yeast and sugar in warm water. Let stand until
foamy, 510 minutes.

2 Stir oil and salt into yeast mixture. Using a heavyduty electric mixer
fitted with the paddle attachment and set on low speed, beat in flour, 1/2
cup at a time, until a dough forms.

3 On a floured surface, knead dough until smooth and eladtic, 5 to 10
minutes, adding more flour to prevent sticking. Place dough in a large
greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in
a warm place until doubled, 2 hours.

4 Grease 2 baking sheets. Punch down dough. On a floured surface, knead
dough until smooth. Roll dough into a long rope; cut into 16 equal pieces.
Shape each piece into an oval.

5 Place rolls, 2 inches apart, on prepared baking sheets. Cover loosely
with a damp cloth; let rise in a warm place until almost doubled, 45
minutes.

6 Preheat oven to 450 degrees. Slash roll tops. Brush rolls with water.
Dust with flour. Bake rolls until light brown, 12 to 18 minutes. Transfer
baking sheets to a wire rack to cool.

Baking Tips

Steam gives bread an especially crisp crust. Every 3 minutes, open the oven
door just wide enough to toss 2 or 3 ice cubes onto a baking tray placed on
the oven floor.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 21, 1998