Description
These rolls are nice and chewy with a very firm crumb. Most enjoyable.
Ingredients
- 2 tablespoons active dry yeast
- 1 tablespoon white sugar
- 2 ½ cups warm water (110 degrees F)
- 2 tablespoons shortening
- 2 teaspoons salt
- 7 cups all-purpose flour
- 3 egg whites, stiffly beaten
- 1 egg white (for egg wash)
- 2 tablespoons cold milk
Instructions
- In a large mixing bowl
- dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
- Mix in shortening
- salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time
- until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead
- adding more flour as necessary
- for 8 to 10 minutes
- until smooth and elastic with bubbles.
- Lightly oil a large mixing bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour. Deflate the dough
- form into a round and let rise again until doubled
- about 45 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets
- cover and let rise until doubled in volume
- about 40 minutes.
- Place an empty baking sheet on the bottom rack of the oven. In a small bowl
- lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
- Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 3 hrs
Servings: 24