Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Warm water |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Salt |
| 1 pack | Active dry yeast |
| 3½ cup | To 4-1/2 cups flour |
| 2 tablespoons | Salad oil |
| 2 \N | Egg whites |
| \N \N | Cornmeal |
| 1 \N | Egg yolk beaten with |
| 1 tablespoon | Water |
NORMA WRENN
In a large bowl, combine water, sugar, salt, and yeast; let stand until bubbly (about 15 minutes). Then add 1 cup of the flour and the oil; beat until smooth. In small bowl of an electric mixer, beat egg whites until stiff but not dry; fold into batter. Gradually beat in about 2 cups more flour to make a stiff dough. Turn dough out onto a floured board; knead until smooth and satiny ( 5 to 20 minutes), adding flour as needed to prevent sticking.
Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down, cover and let rise 15 minutes longer. Punch dough down again, knead briefly on a lightly floured board to release air, divide into 18 pieces, and shape each into a ball. Dip bottoms in cornmeal and place balls, about 1-½ inches apart, on a greased baking sheet (at least 12 by 15 inches). Cover and let rise until almost doubled (about 50 minutes).
Brush rolls with egg yolk mixture. Place a rimmed baking sheet on lowest rack of a preheated 400-degree oven and pour in boiling water to a depth of ¼-inch. Bake rolls on rack just above pan of water for 15 to 20 minutes or until richly browned. Let cool on racks. Source: Sunset, Breads Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 13, 1998