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Correo Electrónico
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Ingredientes
- 1 c. hot water
- 1 Tbsp. sugar
- 1 1/2 tsp salt
- 1 pkt yeast
- 3 1/2 c. flour
- 2 Tbsp. salad oil
- 2 x egg whites cornmeal
- 1 x egg yolk
- 1 Tbsp. water
Direcciones
- Combine water, sugar, salt and yeast; let stand till bubbly (about 15 min). Add in 1 c. of the flour and the oil; beat till smooth. In small bowl, beat egg whites til stiff, but not dry; fold into batter. Gradually beat in about 2 c. more of flour to make a stiff dough. Turn dough out onto a floured board; knead til smooth and satiny (5-20 min) adding flour as needed to prevent sticking. Place dough in bowl, cover and let rise in hot place til doubled (about 1 hour). Punch down dough, cover and let rise 15 min longer. Punch down dough again, knead briefly and divide into 18 pcs. Shape each into a ball and dip bottoms in cornmeal and place 1 1/2 inches apart on greased baking sheet. Cover and let rise til almost doubled (about 50 min). Brush rolls with egg yolk and water mix. Place a rimmed baking sheet on lowest rack of 400 oven and pour in boiling water to a depth of 1/4 inch. Bake rolls on rack just above pan of water for 15-20 min or possibly til richly brown.
