|Unbleached all purpose flour||3 3⁄4 Cup (60 tbs)|
|Lukewarm water||2 Cup (32 tbs), divided|
|Active dry yeast||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Yellow cornmeal||2 Tablespoon|
|Active dry yeast||2 Tablespoon|
|Lukewarm water||1 Cup (16 tbs)|
|Granulated sugar||4 Teaspoon, divided|
|Safflower oil/Corn oil||2 Tablespoon|
|Rice flour||1 2⁄3 Cup (26.67 tbs)|
For rolls: Measure 2 1/2 cups flour into a large mixing bowl.
Make a well in center of flour and pour in 1/3 cup lukewarm water.
Sprinkle yeast over water, stir to dissolve.
Cover with a tea towel and let stand until yeast is foamy.
Gradually add remaining 1 2/3 cups water, beating in flour until well blended.
Beat vigorously about 3 minutes until air bubbles form.
Cover batter with tea towel and let rest 30 minutes, or as long as 8 hours.
Sprinkle salt over batter; stir in.
Gradually beat in remaining 1 1/4 cups flour to make a stiff dough.
Turn out onto lightly floured board and knead at least 10 minutes, or until smooth and pliable but still soft, adding additional flour only as needed.
Form into a smooth ball, place in lightly floured bowl and sprinkle top lightly with flour.
Cover with plastic wrap and a lightly dampened terry towel.
Let stand at room temperature 1 1/2 to 2 hours, or until double in bulk.
Punch down, knead briefly (about 1 minute), cover with tea towel and let rest 10 minutes.
Divide into 16 equal portions, about 2 ounces each.
Form into smooth balls; cover with tea towel and let rise 1 hour.
With palm of hand, flatten each ball slightly, fold in long edges as if forming a loaf, and shape into ovals; reshape into smooth balls.
Arrange on a greased baking sheet that has been sprinkled with cornmeal.
Cover with tea towel and let rise 45 minutes, or until almost double in size. (At this point, they're ready to bake.)
For topping: About 20 minutes before rolls are ready to bake, sprinkle yeast over water, stir in 1 teaspoon sugar and let stand until foamy.
Stir in remaining 3 teaspoons sugar, oil, rice flour and salt.
Beat well; set aside.
Place a shallow pan on bottom shelf of oven and preheat oven to 375°F.
Just before baking, beat topping and dip each ball of dough in mixture to coat upper one third.
Place each roll, dipped side up, on baking sheet. (Beat topping several times during process to make sure it remains well mixed.)
Pour 1/2 cup water into heated pan in oven.
Place baking sheet of rolls on rack above pan.
Bake in the preheated 375°F oven 20 minutes, or until golden, removing water pan after first 10 minutes.
Transfer rolls from baking pan to wire rack.