| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Quick-Rise Dry Yeast; (you may use regular dry yeast, just double the rising time) |
| 2 |
c |
Warm Water; (105-115 degrees) |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 4 1/2 |
c |
Hard Durham Wheat Bread Flour; (up to 4-3/4) |
INSTRUCTIONS
Dissolve yeast in warm water in large mixing bowl of stand mixer; let stand
5 minutes. Add sugar and salt; stir well. Gradually add about 3 C. flour
and mix about 10 minutes to make a sponge. Add the rest of the flour and
mix about 5 minutes, using dough hook. Turn out onto lightly floured dough
board and knead by hand a little, adding flour if needed. Cover with large
bowl and let rise about 35 minutes or until doubled in bulk. Punch down and
let rise again, then shape into 18 rolls. Place on greased baking sheet
sprinkled with cornmeal. Slash tops with knife, cover with clean tea towel
and let rise until doubled. Bake at 400 degrees on top rack of oven, with
pan of hot water on bottom rack. Bake 25 to 30 minutes or until golden
brown.
Posted to EAT-L Digest by Nsabatino@AOL.COM on Feb 16, 1998
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