|1 pack||Active dry yeast|
|¼ teaspoon||Granulated sugar|
|1½ cup||Warm water; (105-115 F)|
|1 teaspoon||Vegetable oil or olive oil|
|3½ cup||Bread flour; (up to 4)|
|1 tablespoon||All-purpose flour|
Breakfast European-Style with these delicious rolls spread with butter and jam.
25 minutes preparation plus rising, 12-18 minutes baking.
Makes 16 rolls.
1 In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.
2 Stir oil and salt into yeast mixture. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a dough forms.
3 On a floured surface, knead dough until smooth and eladtic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 2 hours.
4 Grease 2 baking sheets. Punch down dough. On a floured surface, knead dough until smooth. Roll dough into a long rope; cut into 16 equal pieces.
Shape each piece into an oval.
5 Place rolls, 2 inches apart, on prepared baking sheets. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 45 minutes.
6 Preheat oven to 450 degrees. Slash roll tops. Brush rolls with water.
Dust with flour. Bake rolls until light brown, 12 to 18 minutes. Transfer baking sheets to a wire rack to cool.
Steam gives bread an especially crisp crust. Every 3 minutes, open the oven door just wide enough to toss 2 or 3 ice cubes onto a baking tray placed on the oven floor.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 21, 1998
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