Prep 2 hrs
Cook 30 mins
Here is the secret to rolls that are crunchy on the outside and soft on the inside! Prep time includes approximate rising time.
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 package active dry yeast
- 2 large eggs, separated
- 3 1⁄2 cups all-purpose flour (approximate)
- olive oil or salad oil
- In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast.
- Let stand until yeast is soft, about 5 minutes.
- Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
- Add 2 1/2 cups more flour and stir until incorporated.
- Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
- Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
- Place dough in an oiled bowl and turn over to coat.
- Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
- Punch dough down, then knead briefly on a lightly floured board to expel air.
- Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
- As you shape balls, dip bottoms in cornmeal.
- Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
- Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
- In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
- Brush rolls lightly with egg yolk mixture.
- Move 2 oven racks to the lowest positions in oven.
- When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
- Bake rolls on second rack (above rack containing pan of water).
- Bake until richly browned, 25 to 30 minutes.
- Transfer rolls to a rack to cool.
- Serve warm or cool.
Good lowfat rolls. The instructions for this recipe are very clear and produced a dough that was very easy prepare and quite pliable. The flavor of the olive oil is very noticeable though - I am not sure I cared for it in these rolls. The exterior does indeed get quite crisp, and the interior was soft, but not as dense and rich in flavor as expected. I found these to be very similar in texture to refrigerator biscuit dough when cooked, although with a very different flavor. A good recipe,and certainly healthier than other roll recipes,but not a favorite for us.
Easy to follow recipe and very good rolls. I made them large enough for hamburger rolls. If you vary the size and shape, these are very versatile.