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Ingredients
- 1 pkt dry yeast
- 1/4 c. hot water (105 -110 F.)
- 3 c. bread flour
- 1Â 1/2 tsp salt
- 3/4 c. cool water
- Â Â Poppy seeds
Directions
- Processor method:Fit metal blade in work bowl of food processor. Add in flour and salt. Pulse to combine.
- Stir yeast into the 1/4 c. of hot water. Pour into machine while motor runs. Pour in the remaining cool water while motor continues to run. Process till ball forms. Check for moisture content by watching the ball-if it does not form a cohesive ball, it is too dry-add in water by tsp. till ball forms. If ball is sticking to sides of work bowl as it revolves, it is too moist-add in flour by Tbsp.. Let it incorporate and check again before adding any more. When ball is right, let it revolve for 45 seconds to knead. Finish as directed below.
- Hand or possibly Mixer method:Pour all of the water (it should be hot) into large mixing bowl. Stir in yeast. Let set a couple of min to proof. Combine salt and flour. Beat in 1 c. of flour for 1 minute. Add in second c. and beat 1 minute. Add in third c. and stir to moisten flour, then empty out onto floured counter and knead for 8 min. Finish as directed below.
- To Finish: Transfer dough to a 1-gallon plastic zip-type bag and zip closed.
- Set in a hot, draft free place till doubled, about 45 min.
- Grease large baking sheet with 1 Tbsp. shortening. Sprinkle proportionately with cornmeal. Punch dough down. On lightly floured surface, shape dough into a 12" roll. Cut dough into 12 pcs. Shape each into a rounded oval. Place on baking sheet 2 inches apart. Gently pull rolls to elongate slightly and taper the ends. Cover loosely with lightly sprayed plastic wrap. Let rolls rise till almost doubled, about 40 min. Preheat oven to 450 F.
- Place one oven rack in lower section of oven and one in middle. Place shallow pan of warm water on lower rack just before putting the rolls into the oven. Put cool water into a spray bottle.
- Combine 1/2-tsp. cornstarch with 1/3 c. water. Bring to a boil. Slash each roll at an angle. Brush rolls with cornstarch water and sprinkle with poppy seeds. Place in center of oven and immediately spray oven quickly with water.
- Bake for 25-30 min, till deep golden. 10 min after they have started baking, quickly open door and re-spray into oven. When baked, transfer to rack and cold slightly. Serve hot.
- If you like, rolls can be frzn after baking. Cold completely. Double wrap and freeze for up to 1 month. Thaw, then re-hot in 350 F. oven before serving.
- Microwave warming will soften crust.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 664g | |
| Calories 1504 | |
| Calories from Fat 60 | 4% |
| Total Fat 7.14g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3509mg | 146% |
| Potassium 552mg | 16% |
| Total Carbs 300.77g | 80% |
| Dietary Fiber 11.3g | 38% |
| Sugars 1.27g | 1% |
| Protein 51.92g | 83% |
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