INGREDIENTS

INSTRUCTIONS

These rolls have a soft texture ands delicate flavor but a firm  crust.
They look very inviting, deeply browned with a dusting of  flour. They
make great moderately sized sandwiches.  Basic Sponge  In processor
fitted with metal blade, mix Basic Sponge with  buttermilk, salt, honey
and melted butter until smooth. Combine  flours and add to sponge
mixture, 1/4 cup at a time, pulsing several  times to incorporate each
addition. Process dough until supple,  elastic and sticking slightly to
work bowl, about 1 minute, adding  more water or flour by teaspoon, if
dough is too dry or too wet.  Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal
tightly at top to allow room for dough to expand. Set bag in bowl and
let dough rise in warm spot until doubled, about 1 1/2 hours.  Divide
dough in half. Cut each in half again, then quarter into 4  equal
pieces, about 2 1/2 ounces each. Shape each piece into round  roll by
pinching bottom of dough. Place 2 inches apart on large oiled  baking
sheet, pinched-bottom down. Sprinkle with flour. Drape loosely  with
plastic. Let dough rise in warm place until almost doubled,about  1
hour. If desired, use kitchen shears to make deep cross-stitch  slash
in rolls.  About 15 minutes before baking put rack in middle of oven
and set  oven to 400 degrees F.. Bake until rolls are deeply browned
and sound  hollow when raped on bottom, about 20 minutes. immediately
remove  from pan and place on wire rack. Makes 16 rolls.  Each roll
contains about:  162 calories;231 mg sodium; 4 mg cholesterol; 3 grams
fat; 31 grams  carbohydrates; 5 grams protein; 0.4 grams fiber; 16%
calories from  fat.  Recipe from: The Los Angeles Times Newspaper,
Thursday March 05, 1992  Food Section By: Abby Mandel.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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