Early Grey Dinner Rolls
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Tea bags||2 (Earl Grey)|
|Active dry yeast||2 1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (For Flouring During Preparation)|
Combine the boiling water and tea bags in a bowl and set aside to steep for a few minutes, until tea cools to lukewarm (105 to 115 de-grees on an instant-read thermometer).
Remove 3/4 cup of the lukewarm tea to a small bowl.
Add the yeast and set aside for about 10 minutes to proof. (The mixture will begin to bubble.)
Combine the salt and sugar in a large mixing bowl.
Mix in the proofed yeast and the remaining 3/4 cup of tea.
Continue to mix until well combined.
Using a wooden spoon, gently mix in the flour, 1 cup at a time, until completely incorporated.
Transfer the dough to a lightly floured surface and knead gently for about 8 minutes, until the dough is smooth and elastic, and springs back to the touch.
Form it into a ball, flour lightly, and place in a warm, ungreased bowl.
Cover with a damp cloth and set aside for about 2 hours, until the dough has doubled in size.
Punch the dough down to flatten it and remove it from the bowl.
Cut the dough into 12 equal pieces, shape each piece into an oval, and place the ovals on a heavy cookie sheet sprinkled with cornmeal.
Cover, and allow the dough to double a second time, about 1 hour.
Preheat the oven to 400 degrees.
Cut a slit down the center on the top of each oval with a sharp knife.
Place the baking sheet on the middle rack of the oven and the ice cubes on the bottom to create vapor.
Bake the rolls for 20 to 25 minutes, until lightly browned.
The rolls are done if they sound hollow when lightly tapped on the bottom.