Crusty Water Rolls Recipe
Ingredients
| Active dry yeast | 1 | |
| Shortening | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| 2 slightly beaten egg whites | ||
Directions
Soften yeast in 14 cup warm water (110°).
Combine 3/4 cup boiling water, shortening, sugar, and 1 1/2 teaspoons salt; stir till shortening melts.
Cool to lukewarm.
Stir in 1 cup flour; beat well.
Add yeast and egg whites; beat well.
Stir in enough flour to make a soft dough.
Turn out onto floured surface; knead till smooth (about 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch down.
Turn out.
Cover; let rest 10 minutes.
Shape into 18 round rolls.
Place 2 1/2 inches apart on greased baking sheet.
Cover; let rise till double (about 45 minutes).
Place large, shallow pan on bottom oven rack; fill with boiling water.
Bake rolls on rack above water at 450° for 10 to 12 minutes.
Combine 3/4 cup boiling water, shortening, sugar, and 1 1/2 teaspoons salt; stir till shortening melts.
Cool to lukewarm.
Stir in 1 cup flour; beat well.
Add yeast and egg whites; beat well.
Stir in enough flour to make a soft dough.
Turn out onto floured surface; knead till smooth (about 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch down.
Turn out.
Cover; let rest 10 minutes.
Shape into 18 round rolls.
Place 2 1/2 inches apart on greased baking sheet.
Cover; let rise till double (about 45 minutes).
Place large, shallow pan on bottom oven rack; fill with boiling water.
Bake rolls on rack above water at 450° for 10 to 12 minutes.
Chef
