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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 16 |
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These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This recipe earned me a blue ribbon at the county fair. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°), divided |
4 tablespoons sugar, divided |
1/3 cup canola oil |
2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1 egg white |
2 teaspoons cold water |
poppy and/or sesame seeds |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
5. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
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