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Crusty Water Rolls




Source of Recipe


Glennis


List of Ingredients




1 cup warm water (105-110 degrees)
1 tablespoon sugar
1 1/2 teaspoons salt
1 pkg. (1 tablespoon) active dry yeast
3 1/2 to 4 cups all purpose flour
2 tablespoons salad oil
2 egg whites
Cornmeal
1 egg yolk beaten with 1 tablespoon water


Recipe



In a large bowl, combine water, sugar, salt and yeast; let stand until bubbly (about 15 minutes). Then add 1 cup of the flour and the oil; beat until smooth. Beat egg whites until stiff but not dry; fold into batter. Gradually beat in about 2 cups of the remaining flour to make a stiff dough. Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as necessary to prevent sticking. Turn dough over in a greased bowl. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down, cover and let rise 15 minutes. Punch dough down again, knead briefly on a lightly floured surface to release air, and divide into 18 equal pieces. Shape each piece into a ball; dip bottoms in cornmeal. Place balls, about 1 1/2 inches apart, on a greased baking sheet. Cover and let rise until almost doubled (about 50 minutes).
Brush rolls with egg yolk mixture. Place a shallow pan of hot water on the lowest oven rack. Bake rolls in a 400 degree oven for 15-20 minutes or until richly browned. Cool on racks. Makes 1 1/2 dozen rolls.