| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Breads, Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast; (I use rapid-rise) |
| 1 |
ts |
Salt |
| 5 1/2 |
c |
Bread flour; (5 1/2 to 6) |
| 2 |
c |
Warm water |
| 1 |
tb |
Honey |
| 1 |
tb |
Cornstarch |
| 2 1/2 |
ts |
Water |
INSTRUCTIONS
Makes 16 rolls
In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed,
mix until blended. Add honey and 2 cups of warm water. With flat beater,
mix approximately 2-3 minutes until mixture becomes thick. Change to dough
hook, and continue kneading for approximately 7 minutes, adding remaining
flour in 1/2-cup increments during first 4 minutes of kneading. Place
dough in greased bowl; turn greased side up. Cover and let rise in warm
place until doubled, about 1 hour. Punch down; cover and let rise 15-20
minutes more.
Divide dough into 16 equal parts. Shape each part into oblong, about 5
inches long. pinch ends to form points. Place on greased baking sheets.
Make slash about 3 inches long and 1/2-inch deep the length of the roll.
Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375
degrees Fahrenheit.
Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake
until rolls are golden brown, about 35-40 minutes. Serve warm.
NOTE: these rolls freeze very well.
>From: cmathew@iadfw.net (Craig & Joan Mathew)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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