Rocket Rolls

By Tamipri

Ingredients

• 3 (1/4 oz.) pkg. active dry yeast, (about 1 Tb.)
• 1 c. lukewarm water, (105-115 degrees)
• 1/4 c. canola oil
• 1 large egg
• 3/4 c. sugar
• 1 1/2 c. water , more as needed
• 6 1/2 c. bread flour
• 1 Tb. sea salt
• pinch ground cinnamon
• extra-virgin olive oil, for brushing on the warm rolls

Preparation

Step 1

Dissolve the yeast in the 1 c. lukewarm water and let sit about 5 minutes, until foamy. Using a mixer with a dough hook, combine the yeast mixture, oil, egg and sugar in a large bowl. Add the 1 1/2 cups water and mix until combined. Add the flour and mix on medium-low speed until the dough holds together, about 5 minutes. (If it does not form a cohesive ball, add water, 1 Tb. at a time, until it does.) Let the dough rest in the bowl for 20 minutes. Add the salt and cinnamon and mix the dough on low speed for 1 minute. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a clean towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or grease with a light coating of olive oil or cooking spray. Punch down the dough to remove the air. If the dough seems too sticky to work with, coaqt your hands with a little flour. Pinch off pieces and roll them into golf-ball size rounds (for dinner rolls) or tennis ball-size rounds (for larger sandwich rolls.) Arrange the dough rounds on the prepared baking sheets, spacing about 2" apart. Cover them with a clean tea towel and let rise in a warm, draft-free place about 20 minutes, until they become lighter and have the consistency of soft marshmallows. They will not double in bulk on the second rising.

Bake the rolls for 20-30 minutes, until golden brown. Remove them from the oven and brush with a light coating of olive oil. Serve immediately or at room temperature.

Yield: 32 dinner rolls; 16 sandwich