Prep Time: 2 hours, 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 1/2 - 5 1/2 c. flour, divided
- 2 T. sugar
- 2 tsp. salt
- 1 package active dry yeast
- 3 T. butter or margarine
- 1 1/2 c. warm water (110°F)
- 1 egg white, room temperature
- Cornmeal
Preparation:
Soften yeast in 1 tablespoon warm water.
Mix 1 1/3 cups flour, sugar, salt and yeast. Add softened margarine. Gradually add water and softened yeast and beat 2 minutes at medium speed. Add egg white and 1 cup flour to make a thick batter. Beat for 2 more minutes. Stir in enough flour to make soft dough. Knead for 5 minutes. Place in oiled bowl and let rise until doubled.
Punch dough down and place on floured board. Let rest for 10 minutes. Divide dough into 12 - 15 pieces and form smooth balls by pulling the surface around toward the bottom of the ball and pinching closed. Use a little water, if necessary to seal. Place balls 3 inches apart on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until double.
Pre-heat oven to 450°F and place an old baking pan on the bottom rack. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.
