2 teaspoons active dry yeast 2 teaspoons sugar 1 egg white 3 cups bread flour 1 teaspoon salt 2 1/2 tablespoons corn oil 1 cup warm water
Combine yeast, salt and 2-1/2 cups flour. Mix on low speed in Kitchen Aid with flat hook until blended. Then slowly add the corn oil and finally the egg white and sugar dissolved in the warm water. Continue stirring for 2-3 minutes. Change to a dough hook and knead for 7 minutes, adding remaining flour during the first 4 minutes. Adjust with flour or water to achieve an elastic mix (falls off the hook when just right). Place dough in an oiled bowl and let rise until doubled.
Punch down and let rise for 15-20 minutes more. Divide into 10-12 round portions on a greased cookie sheet. Allow to rise until doubled. Place in a 375 degrees F preheated oven and bake until golden brown (about 30 minutes). Steam oven the 1st 10 minutes for a hard and chewy crust.
For additional crispness to the crust, it helps to spray the rolls periodically with a fine mist of water. The rolls are finished when they sound hollow when tapped.
155 calories, 3 grams fat, 26 grams carbohydrates, 5 grams proteinper serving. This recipe is low in fat.
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