Serves: 5
Total Calories: 272
Yield: 12 Rolls

1 1/2 cups lukewarm water
1 tablespoon (1 packet) active dry yeast
2 teaspoons salt
3-4 cups white unbleached flour
1-2 tablespoon cornmeal for the baking sheet
1 egg white plus 1 tablespoon cold water

1. Place the water, yeast, and salt in dishpan or large mixing bowl and stir with a wooden spoon. Add 3 cups of flour and continue to stir, adding more flour, a little at a time, until you can handle the dough. Begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 5 minutes, or until the dough feels smooth and elastic. Shape into a ball.

2. Spread a little softened butter on the bottom and sides of the bowl. Add the ball of dough, then turn it over, buttered side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Punch down the risen dough, cover, and let rise a second time for about 45 minutes, or until doubled in bulk again. Lightly sprinkle a large baking sheet with cornmeal and set aside.

3. Punch down the risen dough again and knead for a minute or so. Cut in half and roll the dough with your hands to form two ropes, each about 18 inches long. Cut each rope into 6 equal pieces. Shape the pieces into balls or rectangles (or both), and place on the prepared baking sheet, leaving enough room between them to allow for expansion.

4. In a small bowl, beat together the egg white and cold water, then brush some on the rolls. Cover with a clean dishtowel that has been dipped in cold water and tightly wrung out. Let the rolls rise about 50 minutes, or until doubled in bulk, then brush again with the egg wash.

5. Place in a preheated 375°F oven, and set a pan of very hot water on the bottom rack (to create steam as the rolls bake). After the first 15 minutes of baking, brush the rolls once again with the egg wash, then continue to bake another 15 minutes, or until golden brown. Cool slightly on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 272
Calories from Fat: 0

More Recipes from the Great Natural Breads Made Easy Cookbook:
Pita
Lavash
Pideh
Matzoh
Focaccia
Pizza Crust
Dinner Rolls
French-Style Hard Rolls
Whole Wheat Rolls
New York Bagels
Egg Bagels
Teething Biscuits
Soft Pretzels