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Yeast, rolls- Crusty Hard Rolls

List of Ingredients

2 cups warm water (115 degrees F)
1 envelope dry yeast
1 tablespoon sugar
2 teaspoons salt
6 cups flour (approximately)
Soft shortening
1 egg white, unbeaten



Recipe

Temperature: 425 degrees F
Time: 15 to 20 minutes; 2 minutes

Measure water into large bowl; sprinkle yeast over it, stirring until dissolved.
Add sugar, salt, and 3 cups flour. Stir to mix; beat until smooth.
Stir in 3 cups of flour.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes).
Place in large, greased bowl, and brush top with soft shortening. Cover and let rise in warm, draft-free place until doubled in bulk (about 1 hour).
Punch down; turn onto lightly floured surface. Divide dough in half; form each into roll about 10 inches long. Cover and let rest 5 minutes.
Cut each roll into 10 equal pieces, and form into small balls. Place about 3 inches apart on lightly greased baking sheet. With scissors, make a cross 1/2 inch deep on top of each roll by making two snips at right angles to each other. Cover and let rise until doubled.
Bake at 425F for 15 to 20 minutes. Remove from oven; brush each roll with egg white, and return to oven for 2 minutes.


From: To Market to Market
by The Junior League of Owensboro, Kentucky, Inc.
(December 1993; ISBN: 0961177004; Hardcover)
Cookbook Heaven @ Kitchenlink.com

Neat, impressive, good, and easy!

Yield: 20 Rolls