Crusty Dinner Rolls

Posted by chuckwagon

February 11, 2008

What better to go with your soup than a Crusty Dinner Roll? These are a family favorite in our home. They’re a little work to make but man are they good. Let’s go for it…

2 egg whites
¾ cup of hot water
1 tablespoon of sugar
1 teaspoon of salt
2 tablespoons of butter
1 package of yeast (dissolved in ¼ cup of warm water)
4 cups of flour
cornmeal

First off, beat the egg whites until they’re stiff. In mixing bowl, combine the water, sugar, salt and butter. Stir until the butter melts.

Add the dessolved yeast and two cups of the flour. Beat for three minutes in a stand mixer to make soft but elastic dough. Fold in the beaten egg whites and the remaining flour. (You could do this by hand but you had better be one tough cookie)

Put your dough on a floured board or counter and knead until smooth and elastic. Cover and let it rise for two hours. Take out any frustrations you may have by punching it down and then let it rise for another hour.

Put the dough on a floured board again and knead lightly. Divide it into 18 to 24 pieces and let them rest for ten minutes. (This recipe gives you a lot of time to rest)

Shape the pieces into rolls and place them on a buttered cookie sheet that’s been sprinkled with cornmeal. Cover them and let rise for 45 minutes.

Bake in 425° oven for 15-20 minutes. If you want to make them even crustier, place a pan of hot or boiling water on the lowest rack of the oven while baking. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon505

PS. You could add some green chili and a little shredded cheese to the dough if you wanted to. (Just a suggestion)

PSS. What do you think of the new theme? I was having a lot of errors with the old one. I actually like this one a lot better.

Breads