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 butter- milk,
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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