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Cooking Recipes
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European
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Crusty White Rolls
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| Ingredients: |
- 1 pk Active dry yeast
- 1/4 tsp Granulated sugar
- 1 1/2 cup Warm water; (105-115 F)
- 1 tsp Vegetable oil or olive oil
- 1 Tbs Salt
- 3 1/2 cup Bread flour; (up to 4)
- TOPPING
- 2 Tbs Water
- 1 Tbs All-purpose flour
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| Directions: |
- 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.
- 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, 1/2 cup at a time, until a dough forms.
- 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.
- 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.
- 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.
- 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.
- Baking Tips
- 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.
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