Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. "They're the best eaten the day they're baked or frozen for later," Donna adds.
- 1-1/4 cups water (70° to 80°)
- 2 teaspoons sugar
- 1 teaspoon salt
- 3-1/2 cups bread flour
- 1-1/4 teaspoons active dry yeast
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
- In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball.
- Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown. Yield: 1-1/2 dozen.
Originally published as Crusty French Rolls in Quick Cooking September/October 1998, p32
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