Crusty White Rolls

Crusty White Rolls Ingredients

1 pk Active dry yeast	3 1/2 c Bread flour; (up to 4)
1/4 ts Granulated sugar	TOPPING
1 1/2 c Warm water; (105-115 F)	2 tb Water
1 ts Vegetable oil or olive oil	1 tb All-purpose flour
1 tb Salt

Instructions for Crusty White Rolls

Breakfast European-Style with these delicious rolls spread with butter and jam. 25 minutes preparation plus rising, 12-18 minutes baking. Makes 16 rolls. 1 In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes. 2 Stir oil and salt into yeast mixture. Using a heavy-duty 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 recipelu-digest by LSHW on Feb 21, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Flour	Salt	Sugar
Vegetable oil	Yeast

for flavor and categorization

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