0 Picture
Ingredients
- 1 package (1/4 ounce or 7 g) active dry yeast
- 1 1/3 cups (330 mL) warm water (105 to 115°F or 40 to 46°C)
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) lard orvegetable shortening,melted and cooled
- 1 1/2 teaspoons (7 mL) salt
- 3 1/4 to 4 cups (810 mL to 1 L) bread flour
- 1/4 cup (60 mL) cold water
- 1 teaspoon (5 mL) cornstarch
Details
Servings 10
Adapted from thefreshloaf.com
Preparation
Step 1
1. Sprinkle yeast over the warm water in large mixer bowl; stir to mix. Let stand 5 minutes.
2. Stir honey, lard and salt into yeast mixture; add 2 1/2 cups (625 mL) flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup (125 to 250 mL).
3. Knead dough on floured surface, adding just as much remaining flour needed to prevent sticking, until dough is smooth and elastic, 5 to 10 minutes. Place the dough in greased bowl; turn dough over to grease top. Let rise, covered, in warm place until doubled, about 1 hour.
4. Punch down dough; knead briefly on floured surface. Let rest 10 minutes. Divide dough into 10 equal pieces; roll each piece into ball on floured surface with palm of hand.
5. Starting at center and working toward opposite ends, roll each ball on floured surface
with palms of hands into oval tapered at both ends. Each piece should be about 51/2
inches (14 cm) long and 2 inches (5 cm) wide at center. Place, evenly .spaced, on 2 greased
baking sheets; let rise, loosely covered, until almost doubled, about 25 minutes
6. Meanwhile, heat oven to 375°F (190°C). Mix cold water and cornstarch in small saucepan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes.
7. Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch (1.3 cm) from each end, cutting about 1/2 inch (1.3 cm)
deep.
8. Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from baking sheets; cool on wire racks.
Makes 10 rolls
Review this recipe