2 tsp sugar
1 pkg dry yeast (about 1 TBL)
12 OZ can evaporated fat-free milk (warm to 110 degrees)
4 CU all purpose flour, divided
1 large egg, lightly beaten
1 tsp salt
1 tsp cornmeal
2 TBL butter (melted and cooled)
Instructions
1. Dissolve sugar and yeast in a large bowl with the warm milk
2. Let stand 5 minutes
3. Mix 3 cups flour and egg with milk until smooth
4. Let stand 15 minutes
5. Add 1/4 flour and salt – stir until soft dough forms
6. Turn the dough onto a floured surface and knead until smooth and elastic (about 8 minutes)
7. Add enough flour to keep it from sticking to your hands (will still feel tacky though)
8. Coat outside of flour ball VERY lightly with oil, put in large bowl and let rise in warm place (about 85 degrees) for 40 minutes
9. Punch dough down, cover and let rest for 5 more minutes
10. Divide into 16 equal portions (half, of half, of half, of half)
11. Shape dough ball into desired shape
12. Sprinkle cooking pan with corn meal, let rise 20 minutes, then cook @ 400 degrees 10-15 minutes.
Special Steps
Variations Shaping options for dinner rolls:
(1) Shape into ball and score down the middle
(2) Roll into 8 inch rope, tie a knot and tuck ends under the roll body
(3) Roll into 20 inch rope, coil the rope around itself. Tuck the end under the roll body
(4) Roll into 18 inch rope. Fold so that ends meet. Twist around each other
(5) Divide each ball into three pieces and position on cooking pan pressing all three balls together.
OTHER NOTES
- AP Flour, water, yeast, salt
- Rapid Rise Yeast
- Active Dry requires proofing
- To soften: Milk, butter, sugar, eggs
