2 1/2 Flour
1 ts Sugar
1 ts Salt
1 pk Active dry yeast
1 ts Oil
1 c Water; warm
1 Egg white
Pour 2-1/2 cups flour into a large bowl and mix well. Pour yeast,
sugar, and 2 tb of water (the water comes from the 1 cup listed
above) in the well. Mix yeast, sugar and water carefully within the
well. Do not mix with the flour at this time. Cover the bowl with a
cloth and set it in a warm place for 15 minutes. Add the remaining
water and oil and beat until mixed. Turn out on counter top and
knead until smooth. Add the remaining 1/2 cup flour as needed. Put
dough in a bowl, cover, and let it rise until double in size. Punch
down and divide the dough into 12 parts. Shape into oval rolls and
place 3" apart on a greased and floured cookie sheet. Cover and let
rise until double in size. Beat egg white and 1 ts water with a
fork until frothy and brush on the rolls. Bake in a preheated oven
at 450°F for 15 to 20 minutes until golden brown.
Hint: To make day old rolls fresh, put them in the oven at 350°F
for 10 minutes.
