Continental Rolls Recipe
Ingredients
| 1 cake compressed yeast | ||
| Warm water | 2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Flour | 6 Cup (16 tbs) | |
| 1 egg white, unbeaten | ||
Directions
Crumble yeast over water.
Stir until dissolved.
Add sugar, salt, and 3 cups of flour.
Stir to mix; beat until smooth.
Work in 2 1/4 cups more flour with your hands.
Sprinkle some of remaining flour over flat surface.
Turn dough onto floured surface; knead until smooth, about 10 minutes.
If dough sticks to surface, add more flour.
Shape dough into smooth ball.
Place ball in greased bowl; grease top.
Cover; let rise until doubled in bulk.
Punch down.
Form rolls by pinching off pieces of dough size of an egg.
Shape into smooth roll.
Place on greased cookie sheet.
With scissors make cross-shaped gash 1/2 inch deep in top of each roll.
Cover; let rise until double in bulk.
Bake in 425°F oven in which shallow pan of boiling water has been placed on floor of oven.
Bake 20 minutes.
Remove from oven; brush with egg white.
Return to oven 2 minutes.
Stir until dissolved.
Add sugar, salt, and 3 cups of flour.
Stir to mix; beat until smooth.
Work in 2 1/4 cups more flour with your hands.
Sprinkle some of remaining flour over flat surface.
Turn dough onto floured surface; knead until smooth, about 10 minutes.
If dough sticks to surface, add more flour.
Shape dough into smooth ball.
Place ball in greased bowl; grease top.
Cover; let rise until doubled in bulk.
Punch down.
Form rolls by pinching off pieces of dough size of an egg.
Shape into smooth roll.
Place on greased cookie sheet.
With scissors make cross-shaped gash 1/2 inch deep in top of each roll.
Cover; let rise until double in bulk.
Bake in 425°F oven in which shallow pan of boiling water has been placed on floor of oven.
Bake 20 minutes.
Remove from oven; brush with egg white.
Return to oven 2 minutes.
Chef
