Yeast Rolls

 

Ingredients:

2

 

Pkg Active Dry Yeast

3

Cups

Lukewarm Water (105F)

1

Tbl

Salt

8

Cups

All-Purpose Or Bread Flour

 

 

Cornmeal

1

 

Large Egg, Beaten With 1 Tablespoon Of Water

Directions:

Stir the yeast into the lukewarm water in a large mixing bowl until dissolved and let sit for about 5 minutes. Stir in salt. Add 7-1/2 cups flour and stir until a dough is formed. Turn the dough out onto a floured surface and knead until smooth, add a tablespoon of flour at a time if necessary, to make a soft but not sticky dough.

Place the dough in a greased bowl, turning to coat entire dough. Cover the bowl and let rise in a warm draft free place for 1-1/2 hours or until doubled in bulk.

Grease two baking sheets and sprinkle with cornmeal.

Punch down the dough and cut into 32 pieces. Shape into balls and place on the baking sheets 16 per sheet. Cover and let rise in a warm draft free area for about 30 minutes or until double in bulk.

Preheat oven to 375. Brush the tops of the rolls with the beaten egg and bake for 30 minutes or until crusty, golden brown and the bottoms sound hollow when tapped. Transfer to wire racks to cool.

 

Yields

32 rolls

 

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