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  Active dry yeast 1⁄4 Ounce (1 Package)
  Shortening 2 Tablespoon
  Sugar 1 Tablespoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Slightly beaten egg whites 2

Soften yeast in 14 cup warm water (110°).
Combine 3/4 cup boiling water, shortening, sugar, and 1 1/2 teaspoons salt; stir till shortening melts.
Cool to lukewarm.
Stir in 1 cup flour; beat well.
Add yeast and egg whites; beat well.
Stir in enough flour to make a soft dough.
Turn out onto floured surface; knead till smooth (about 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch down.
Turn out.
Cover; let rest 10 minutes.
Shape into 18 round rolls.
Place 2 1/2 inches apart on greased baking sheet.
Cover; let rise till double (about 45 minutes).
Place large, shallow pan on bottom oven rack; fill with boiling water.
Bake rolls on rack above water at 450° for 10 to 12 minutes.

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Crusty Water Rolls Recipe