Ingredients Jump to Instructions ↓

  1. 2 Lb Machine

  2. 1 1/2 cups 355ml Hot water

  3. 3 tablespoons 45ml Butter

  4. 2 teaspoons 10ml Salt

  5. 2 tablespoons 30ml Sugar

  6. 5 cups 312g / 11oz Bread flour

  7. 1 Egg white

  8. 2 1/2 teaspoons 12ml Active dry yeast For Baking Sheet

  9. 1/4 cup 15g / 1/2oz Cornmeal Glaze

  10. 1/2 cup 118ml Water

  11. 1 teaspoon 5ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Please read the following carefully. It requires doing things a little differently. Place all dough ingredients in your machine in the order specified by your machine's manufacturer, with the exception of the egg white. To keep the egg white from cooking in the hot water, place it on top of the flour. Make two dents in the flour put the egg white in one and the yeast in the other. Select the dough cycle and press start. Remove the dough when finished to a floured board. Cover and let rest 10 minutes. Divide dough in half and form each half into 9 rolls. Cut into 1-inch pieces. Form into smooth balls, flaten and place 3-inches apart on greased baking sheet(s) that has been sprinkled with cornmeal. Cover and let rise until doubled. Blend the glaze ingredients together in a small sauce pot and cook until thickened. Cool slightly. When ready to bake the rolls, brush each roll with the cornstarch mixture. Slit the tops with a sharp knife, crisscross style. You can also sprinkle with sesame seeds, poppy seeds, etc. Bake in a 450 degree oven for 15 minutes. This recipe yields 18 rolls.


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