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Rolls, Crusty Dinner (D, TNT)
Source: Aunt Ruthie Fleishman
Yield: 20 to 24 rolls

5-1/2 to 6 cups flour
1 package dry yeast
2 cups water
2 tablespoons sugar
2 tablespoons butter
1 tablespoon salt
1/2 teaspoon cornstarch
1/4 cup water

Stir together 2 cups flour and yeast. Set aside.

Stir together 2 cups water, sugar, butter, and salt. Warm over very low heat to 100°F to 110°F. Add liquid to yeast mixture and beat on mixer 2 minutes until smooth.

Add 1 cup flour and beat 1 minute. Stir in more flour until moderately stiff.

Turn on floured surface and knead 10 minutes. Shape into ball and place in greased bowl. Let rise in warm place until doubled (1-1/2 hours). Punch down. Rest 10 minutes.

Divide into 20 to 24 pieces. Place on baking sheet. Cover. Rise until doubled (30 minutes).

Boil cornstarch and 1/4 cup water. Cool. Brush each roll; slash top. Bake at 375°F for 25 to 30 minutes.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A