Title: Crusty Water Rolls
Categories: None
Yield: 18 Servings

--------------------------------NORMA WRENN--------------------------------
1 c Warm water
1 tb Sugar
1 1/2 ts Salt
1 pk Active dry yeast
3 1/2 c To 4-1/2 cups flour
2 tb Salad oil
2 Egg whites
Cornmeal
1 Egg yolk beaten with
1 tb Water

In a large bowl, combine water, sugar, salt, and yeast; let stand until
bubbly (about 15 minutes). Then add 1 cup of the flour and the oil; beat
until smooth. In small bowl of an electric mixer, beat egg whites until
stiff but not dry; fold into batter. Gradually beat in about 2 cups more
flour to make a stiff dough. Turn dough out onto a floured board; knead
until smooth and satiny ( 5 to 20 minutes), adding flour as needed to
prevent sticking.

Place dough in a greased bowl; turn over to grease top. Cover and let rise
in a warm place until doubled (about 1 hour). Punch dough down, cover and
let rise 15 minutes longer. Punch dough down again, knead briefly on a
lightly floured board to release air, divide into 18 pieces, and shape each
into a ball. Dip bottoms in cornmeal and place balls, about 1-1/2 inches
apart, on a greased baking sheet (at least 12 by 15 inches). Cover and let
rise until almost doubled (about 50 minutes).

Brush rolls with egg yolk mixture. Place a rimmed baking sheet on lowest
rack of a preheated 400-degree oven and pour in boiling water to a depth of
1/4-inch. Bake rolls on rack just above pan of water for 15 to 20 minutes
or until richly browned. Let cool on racks. Source: Sunset, Breads
Posted to MC-Recipe Digest by "M. Hicks" on Feb
13, 1998