Crusty Brown Rolls
Yield: about 3 dozen
2 pkgs active dry yeast
1 3/4 cups lukewarm water (110 to 115 degrees)
4 teaspoons sugar
2 teaspoons salt
2 Tablespoons melted shortening
6 1/2 to 7 cups sifted flour
3 egg whites, beaten stiff
1 egg white
1 Tablespoon water
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, shortening and 2 cups flour; beat well. Add beaten egg
whites, Stir in enough remaining flour to make a soft dough that leaves
the sides of bowl. Turn out on lightly floured surface. Knead dough until
smooth and elastic and tiny blisters show on the surface (about 5
minutes.) Place in a lightly greased bowl; turn dough over to grease top.
Cover with a damp cloth. Let rise in a warm place until doubled, about 1
hour. Punch down. You may shape the dough at this point. For superior
results, let the dough rise again until doubled; then punch down and
shape. Follow directions for shaping given with each type roll (see
Variations.) Place rolls on greased baking sheets sprinkle lightly with
cornmeal. Beat slightly 1 egg white with 1 Tablespoon water. Brush on
rolls as directed for each variation. Bake at 425 degrees for 20 minutes
or until brown and crusty. Place in a large shallow pan of boiling water
on the bottom of oven to provide steam while the rolls bake. This makes
sure the rolls are crusty.
Variations:
French Rolls
Shape raised dough in 3 inch balls. Flatten to make 4 inch circles or 6
inch tapered oblongs 3/4 inch thick. Use a very sharp knife or razor to
make shallow cuts about 1/4 inch deep on top.
Place on baking sheet; brush with egg mixture. Sprinkle with poppy or
sesame seeds.
Let rise until doubled; brush again with egg mixture and bake.
Italian Bread Sticks
Divide raised dough into 4 portions; roll each to a 7 x 4 inch rectangle.
Cut in 8 (1/2 inch) strips.
Roll strips to make 8 inches long. Place on baking sheet; brush with
water. Let rise until doubled; brush with water and bake.
Onion Rolls
Shape raised dough in 3 inch round rolls 1/2 inch thick; make hollow in
centers with fingers.
Fill with an onion mixture made by soaking 3 Tablespoons instant minced
onions in 3 Tablespoons cold water, then drained and mixed with 1
Tablespoon poppy seeds.
Brush with egg mixture. Let rise until doubled; brush again with egg
mixture and bake.
Salty Caraway Crescents
Divide the raised dough into 4 portions. Roll each portion into a very
thin 16 inch square. Cut each into 16 (4 inch squares.)
Roll each, starting at a corner, diagonally to opposite corner; seal,
curve ends and roll gently under the palms of the hands to lengthen
slightly.
Place on baking sheet. Brush with egg mixture. Let rise until doubled;
brush again with egg mixture. Sprinkle with coarse salt and caraway seeds
and bake.
Source: Farm Journals Best Ever Recipes
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