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    Crusty Brown Rolls


    Source of Recipe


    BBR

    Recipe Introduction


    Exported from MasterCook

    List of Ingredients




    2 packages active dry yeast
    1 3/4 cups warm water -- (110'-115')
    4 teaspoons sugar
    2 teaspoons salt
    2 tablespoons melted shortening
    6 1/2 to 7 cups sifted all-purpose flour
    3 egg whites -- beaten stiff
    Egg Wash:
    1 egg white
    1 tablespoon water

    Recipe



    Sprinkle yeast on warm water; stir to dissolve. Add sugar, salt, shortening and 2 cups flour; beat well. Add egg whites. Add remaining flour until dough leaves the sides of bowl when you stir it. Turn out on lightly floured surface. Knead until dough is smooth and elastic, and tiny blisters show on the surface (about 5 minutes). Place in a lightly greased bowl; turn dough over to grease top. Cover with a damp cloth. Let rise in a warm place until doubled, about 1 hour. Punch down. You may shape the dough at this point. For superior results, let the dough rise again until doubled; then punch it down and shape. Follow directions for shaping given with each type roll (see Notes). Place rolls on greased baking sheets sprinkled lightly with cornmeal. Brush with Egg Wash or with water. Cover and let rise until doubled, about 20 minutes. Brush again with Egg Wash or water. Bake in a hot oven (425') 20 minutes, or until brown and crusty. Place a large shallow pan of boiling water on the bottom of oven to provide steam while the rolls bake. This makes the rolls crusty.

    Egg Wash: Beat egg white with water. Brush on rolls.

    Description: "Hard, chewy, delicious-so popular we reprinted recipe from Cooking for Company

 

 

 

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