Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Malt extract or brown sugar
1 pk Active dry yeast
5 1/2 c (approx) bread flour or
-unbleached all-purpose
-flour
1/4 c Nonfat dry milk
1 tb Salt
Cornmeal for dusting baking
-sheets
In a large mixing bowl, combine 2 1/2 cups lukewarm
water and malt extract or brown sugar; sprinkle yeast
on top and let stand until the yeast is dissolved,
about 5 minutes. Gradually stir in 3 cups of the
flour, stirring in the same direction for 3 minutes.
Stir in nonfat drymilk and salt. Then gradually add
more of the remaining flour until the dough becomes
too difficult to stir.
Turn the dough out onto a lightly floured surface and
knead, gradually incorporating more flour as needed to
prevent sticking, until smooth and elastic, about 10
minutes. (Alternatively, the dough can be kneaded in
a stand-up mixer fitted with a dough hook).
Place the dough in a lightly oiled bowl, turn to coat
and cover with plastic wrap. Let rise until almost
tripled in volume, 2 1/2 to 3 hours. Punch dough down;
cover and let rise until doubled, about 1 1/2 hours.
(Or, you can let the dough rise for the second time
overnight in the refrigerator.)
Lightly oil 2 baking sheets or spray with nonstick
cooking spray; sprinkle with cornmeal. Punch the
dough down, turn out onto a lightly floured surface
and knead into a smooth ball. Divide the dough into
16 portions. Shape each portion into a ball, then roll
to make a slight oval. As you work, keep any dough
that you are not using covered. Place the rolls at
least 2 inches apart on the prepared baking sheets.
Sprinkle rolls with flour and rub gently over the
surfaces. Cover with a dry tea towel and let rise
until almost doubled, about 1 hour.
Thirty minutes before baking, place a baking stone or
an inverted baking sheet on the center rack of a cold
oven. Place a metal cake pan on the bottom rack;
preheat to 425 F. Just before baking, pour 1 cup
water into the cake pan. Working with one batch at a
time, cut a 1/4 inch deep slash with a serrated knife
along the top of each roll. Place the baking sheet on
the baking stone or until the rolls are golden brown
and bottoms sound hollow when tapped. Transfer to a
wire rack and let cool. Add more water to the cake
pan, slash the remaining rolls and bake them in the
same manner. (The cooled rolls can be stored in a
plastic bag in the freezer for up to 3 months. To
serve, arrange the frozen rolls on a baking sheet and
heat in a 350F oven for 10 to 15 minutes.
Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399
