Directions:
- Measure 4 1/2 cups of flour into a mixer bowl.
- Add the yeast, sugar, and salt. Stir to blend well.
- Pour in the warm water and malt extract.
- Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms.
- Add the egg, egg white, and shortening.
- Beat together until the mixture is smooth.
- Switch to dough hook.
- Add remaining flour if needed- 1/4 cup at a time - until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking.
- Knead the dough with dough hook for 8-10 minutes.
- Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour.
- Uncover the bowl and punch down the dough with your fingers tips.
- Cover the bowl and allow the dough to double in volume again, about 45 minutes.
- Place the dough on work surface and loosely roll it into a 12-inch long cylinder.
- With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls.
- Cover loosely and allow to relax for 5 minutes.
- Flatten each roll with your hand to about 1/2 inch thick.
- Dust lightly with cornmeal.
- With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet.
- Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled.
- In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees.
- Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water.
- Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water.
- Place the pan of rolls on the middle shelf of the hot oven.
- After three minutes lightly spritz the oven walls with water.
- Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes.
- Remove the rolls from the oven and cool on cooling rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.87 Kcal (2084 kJ) | ||
| Calories from fat | 49.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 605.28mg | 25% | |
| Potassium | 156.88mg | 3% | |
| Total Carbs | 94.39g | 31% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 17.12g | 34% | |
| Iron | 5.2mg | 29% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 243.3 Kcal (1019 kJ) | ||
| Calories from fat | 24.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 8% | |
|---|---|---|---|
| Cholesterol | 13.33mg | 9% | |
| Sodium | 295.78mg | 25% | |
| Potassium | 76.67mg | 3% | |
| Total Carbs | 46.13g | 31% | |
| Sugars | 0.67g | 5% | |
| Dietary Fiber | 1.38g | 11% | |
| Protein | 8.36g | 34% | |
| Iron | 2.5mg | 29% | |
| Calcium | 14.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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