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Suggest a better descriptionIn a large bowl, combine water, sugar, salt, and yeast; let stand until bubbly (about 15 minutes). Then add 1 cup of the flour and the oil; beat until smooth. In small bowl of an electric mixer, beat egg whites until stiff but not dry; fold into batter. Gradually beat in about 2 cups more flour to make a stiff dough. Turn dough out onto a floured board; knead until smooth and satiny ( 5 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down, cover and let rise 15 minutes longer. Punch dough down again, knead briefly on a lightly floured board to release air, divide into 18 pieces, and shape each into a ball. Dip bottoms in cornmeal and place balls, about 1-1/2 inches apart, on a greased baking sheet (at least 12 by 15 inches). Cover and let rise until almost doubled (about 50 minutes). Brush rolls with egg yolk mixture. Place a rimmed baking sheet on lowest rack of a preheated 400-degree oven and pour in boiling water to a depth of 1/4-inch. Bake rolls on rack just above pan of water for 15 to 20 minutes or until richly browned. Let cool on racks. Source: Sunset, Breads Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 31 | ||
Calories from Fat: 5 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.2mg | 1 % | |
Potassium 52.4mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.7g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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