This recipe produces a nice amount of rolls that are perfectly crusty!
I liked the proportions of this recipe. Some of the roll recipes I have made create a large amount, mostly too large, of rolls. This recipe made about 18 rolls. So not unmanageable. Especially when you have a bread loving family.
I think my daughter ate five rolls all on her own! And when I got up this morning, I noticed the bag looked a little lighter. We do love bread. . .
The rolls rose beautifully, so they were very light and fluffy.
The pan of water in the bottom of the oven really does help create that crust on the rolls.
So the end result is a super crusty outside, and a super soft inside.
Really good, really easy, this recipe is a must try!
CRUSTY ROLLS
1 Package Active Dry Yeast
1 Cup Warm Water
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoons Melted Shortening
2 Egg Whites, Beaten Slightly
3 - 4 Cups Flour
Soften Yeast in half the water. To the remainder, add sugar, salt and shortening. Add 1 cup flour, beating well. Add yeast and beaten egg whites. Mix thoroughly. Add enough additional flour to make a soft dough. Knead until satiny. Round up in a greased bowl. Grease surface lightly. Cover dough and let rise until doubled in bulk. Punch down. Let rest 10 minutes. Divide into small portions for rolls. Place 2 1/2 inches apart on a greased baking sheet sprinkled with cornmeal. Cover and let rise until doubled. Brush with egg yolk diluted with cold water. Bake in a 450 degree oven for 20 minutes. Place a large flat pan of hot water in the bottom of the oven to help give crustiness to the rolls.
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