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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 4 |
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BTW: They are very yummy. especially when they are still a bit warm and well buttered :) (Prep times include rising times). Ingredients:
1/2 cup warm milk (105-115 f) |
2 tablespoons sugar |
2 teaspoons salt |
3 tablespoons butter or 3 tablespoons margarine |
1 1/2 cups water (105-115 f) |
1 (1 ounce) package active dry yeast (1 tablespoon) |
2 tablespoons instant minced onion |
5 -6 cups all-purpose flour |
cornmeal |
1 egg white, slightly beaten with |
1 tablespoon cold water |
Directions:
1. Combine warm milk, sugar, salt and butter.
2. In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
3. Add milk mixture, onion and 3 cups flour to the yeast mixture.
4. Beat until smooth.
5. Add enough additional flour to make a stiff dough.
6. Turn dough out onto a lightly floured board.
7. Knead until smooth and elastic (about 8-10 minutes).
8. Place dough in a greased bowl, turning dough to grease the top.
9. Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
10. Punch dough down and divide into 14 equal pieces.
11. Shape pieces of dough into round balls.
12. Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
13. Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
14. Cut a small X into the tops of the rolls with a sharp knife or razor.
15. Bake rolls in a preheated 400°F oven for 20 minutes.
16. Brush rolls with the egg white/cold water wash.
17. Bake rolls 5 minutes longer, or until done.
18. Remove from baking sheets and cool on wire racks.
19. ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.
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