Rustic Dinner Rolls
|Warm water||1 1⁄2 Cup (24 tbs) (105-115Â°F)|
|Active dry yeast||1 Packet|
|All purpose flour||3 Cup (48 tbs) (unbleached)|
1 Combine the water, sugar, and salt in a large bowl. Sprinkle in the yeast and let stand until foamy, about 5 minutes.
2 Stir in the flour with a spoon until the dough starts to gather around the spoon. Turn the dough onto a lightly floured surface; knead until the dough is smooth and elastic, about 10 minutes.
3 Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 2 hours.
4 Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface and knead about 2 minutes. Let rest about 5 minutes.
5 Spray a large baking sheet with nonstick spray. Divide the dough into 12 pieces. Shape each piece into a ball and cover lightly with plastic wrap. Working 1 ball at a time, with a floured rolling pin, roll into a 3 x 5-inch oval. Starting at one short end, fold one-third of the dough to the center and press firmly to flatten. Repeat at the opposite end. Pinch the seams and the ends to seal. Rolling the dough with the palms of your hands, shape into a 7-inch roll with slightly tapered ends. Place the roll on the baking sheet. Repeat with the remaining dough to make 12 rolls. Cover lightly with plastic wrap and let the rolls rise in a warm spot until they nearly double in size, 45-60 minutes.
6 Preheat the oven to 400°F. With a sharp knife, make a small slash down the center of each roll. Brush the rolls lightly with water. Bake until golden and they sound hollow when tapped, 18-22 minutes.