*  Exported from  MasterCook  *
 
                             CRUSTY ROLLS (EW)
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Malt extract or brown sugar
    1       pk           Active dry yeast
    5 1/2   c            (approx) bread flour or
                         -unbleached all-purpose
                         -flour
      1/4   c            Nonfat dry milk
    1       tb           Salt
                         Cornmeal for dusting baking
                         -sheets
 
   In a large mixing bowl, combine 2 1/2 cups lukewarm
   water and malt extract or brown sugar; sprinkle yeast
   on top and let stand until the yeast is dissolved,
   about 5 minutes.  Gradually stir in 3 cups of the
   flour, stirring in the same direction for 3 minutes.
   Stir in nonfat drymilk and salt.  Then gradually add
   more of the remaining flour until the dough becomes
   too difficult to stir.
   
   Turn the dough out onto a lightly floured surface and
   knead, gradually incorporating more flour as needed to
   prevent sticking, until smooth and elastic, about 10
   minutes.  (Alternatively, the dough can be kneaded in
   a stand-up mixer fitted with a dough hook).
   
   Place the dough in a lightly oiled bowl, turn to coat
   and cover with plastic wrap.  Let rise until almost
   tripled in volume, 2 1/2 to 3 hours. Punch dough down;
   cover and let rise until doubled, about 1 1/2 hours.
   (Or, you can let the dough rise for the second time
   overnight in the refrigerator.)
   
   Lightly oil 2 baking sheets or spray with nonstick
   cooking spray; sprinkle with cornmeal.  Punch the
   dough down, turn out onto a lightly floured surface
   and knead into a smooth ball.  Divide the dough into
   16 portions. Shape each portion into a ball, then roll
   to make a slight oval. As you work, keep any dough
   that you are not using covered. Place the rolls at
   least 2 inches apart on the prepared baking sheets.
   Sprinkle rolls with flour and rub gently over the
   surfaces. Cover with a dry tea towel and let rise
   until almost doubled, about 1 hour.
   
   Thirty minutes before baking, place a baking stone or
   an inverted baking sheet on the center rack of a cold
   oven.  Place a metal cake pan on the bottom rack;
   preheat to 425 F.  Just before baking, pour 1 cup
   water into the cake pan.  Working with one batch at a
   time, cut a 1/4 inch deep slash with a serrated knife
   along the top of each roll. Place the baking sheet on
   the baking stone or until the rolls are golden brown
   and bottoms sound hollow when tapped.  Transfer to a
   wire rack and let cool. Add more water to the cake
   pan, slash the remaining rolls and bake them in the
   same manner. (The cooled rolls can be stored in a
   plastic bag in the freezer for up to 3 months.  To
   serve, arrange the frozen rolls on a baking sheet and
   heat in a 350F oven for 10 to 15 minutes.
   
   Entered by: Diane Pahl (1:2410/120) Recipes from:
   Eating Well, The Magazine of Food and Health (tm) ISSN
   1064-16399
  
 
 
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