cup lukewarm water
cups lukewarm milk
cups all purpose flour
package active dry yeast
teaspoon regular salt
white or cold milk for
sesame or sunflower
seeds (or coarse sea salt) to garnish
- In a small bowl, combine sugar,
water and yeast. Stir to dissolve and set aside on warm place until
(for about 10 to 12 minutes).
a large bowl sift the flour
and regular salt. With the pastry blender rub in the butter. Add yeast
mixture and warm milk, adding it cautiously (in case you don't need it
all). Make a soft manageable dough.
dough for at least four
minutes by hand ot two minutes with mixer or food processor. Shape
into a ball, place in a well-oiled large bowl, cover with oiled
wrap and warm cloth and let rise in a warm place until doubled in size
(about 40-50 minutes).
ready punch down and transfer
to the lightly floured work surface and knead again. Divide into 2
portions. Working with one portion at the time, roll each one into
or make other shapes.
on a greased baking sheet,
glaze the tops with egg white or cold milk, sprinkle with seeds or sea
salt, cover with cloth and let rise again for about 20 minutes while
preheat the oven to 350º F.
rolls until golden brown
for about 15 to 20 minutes or until baked.
warm or cool on wire rack.
to 30 rolls.
|Did You Know?
is not known when yeast was first used to bake bread. The first records
that show this use came from Ancient Egypt.
Researchers speculate that a mixture of flour meal and water was left
longer than usual on a warm day and the yeasts that occur in natural
contaminants of the flour caused it to ferment before baking. The
resulting bread would have been lighter and more tasty than the
previous flat, hard flatbreads. It is generally assumed that the
earliest forms of leavening were likely very similar to modern
sourdough; the leavening action of yeast would have been discovered
from its action on flatbread doughs, and would either have been
cultivated separately or transferred from batch to batch by means of
previously mixed ("old") dough. Alternately, the development of
leavened bread seems to have developed in close proximity to the
development of beer brewing, and barm from the beer fermentation
process can also be used in bread making.