Search Results for '("C'

[rottiedogs]

Rich Soft Rolls
Submitted by christine on January 10, 2003 at 7:09 pm

DESCRIPTION
Rich Soft Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This dough is made easily in a bread machine. It produces delicious soft rolls, perfect for sandwichs, burgers or even an attractive addition to a dinner bread basket. I hope you enjoy it.

1 cup luke warm water
4 TBSP. unsalted butter @ room temperature
1 large egg
1 cup KA European Style Artisan Bread Flour
2 cups KA Special Bread Machine flour
2 TBSP. Potato flour
1/4 cup Bakers Special Dry Milk
1 TBSP. vital wheat gluten (optional)
2 TBSP. sugar
1 tsp sea salt
2 tsp. SAF yeast

Set your bread machine to the 1 1/2 lb. dough or manual setting. After the machine has kneaded the dough for a few minutes check it to see if all ingredients are evenly incorporated (sometimes ingredients cling to the sides of the bucket) and if you need to add an bit more water. The dough should look firm. Let the machine complete its cycle.
When your bread machine beeps or after the dough has risen, use the machine to punch the dough down. Remove the dough from the bucket and place it on a work surface. Let it rest for five to ten minutes while you prepare a baking sheet.
Line a large baking sheet with parchment.
Cut the dough in half, cut each half into 4 pieces. Roll the pieces of dough into smooth balls and flatten each one firmly before placing on the parchment lined sheet. Cover lightly with a tea towel or some wrap and let the rolls rise until doubled, about 50 minutes. You can make smaller rolls if you desire. This will make 8 large rolls.

1 large egg beaten
2 TBSP poppy or sesame seeds

Brush beaten egg on to the risen rolls, sprinkle with seeds and brush with egg again. This will keep the seeds from falling off your finished rolls.

Bake the rolls for 15 to 18 minutes depending on the size of the rolls. They should be a deep golden brown. Remove to a cooling rack. Cool completely and store in a plastic bag or in a Wanda's Bread Box. These rolls stay fresh for two to three days.

[rottiedogs]

Rich Chocolate Cake
Submitted by cowgirl on July 04, 2004 at 6:00 am

DESCRIPTION
Rich Chocolate Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Rich Chocolate Cake (Australian Womens Weekly)
Very easy and very good

2 c self-raising flour
1-3/4 c sugar
2/3 c cocoa
dash of salt
2 tsp. Vanilla
¾ c (180 gr) butter
3 eggs
1 c water

Have ready a well greased and floured 9 inch cake pan (or line w/ paper).

Put all ingredients in bowl. Mix on low until everything is moistened, scrape bowl. Mix on high for 3 minutes until mixture is paler and aerated. Spread in pan. Bake in preheated 350° oven for about 1-1/2 hours. Let cool in pan for 10 minutes, release onto cooling rack.

Notes: be careful to not underbake the cake, testing for doneness is best!
I like to spread the cooled cake w/ some whipped cream and arrange cherries on top,
Therefore I make two layers from the recipe as the cake is quite high and domes if
Baked in one pan.

[rottiedogs]

Deli Rye Bread
Submitted by RevZiLLa on November 02, 2013 at 2:40 pm

DESCRIPTION
Easy to make, soft and tasty!

SUMMARY
Yield 2 Loaves File under deli, Rye Bread

INGREDIENTS
• 1 cup bread flour
• 1 cup rye flour
• 1 ½ teaspoons onion powder
• 1 teaspoon yeast
• ¼ teaspoon ascorbic acid to highly activate yeast
• 1 tablespoon sugar
• 1 heaping tablespoon molasses
• 1 heaping tablespoon honey
• ⅓ cup powdered non-fat milk
• 2 cups water heated to 120-125 degrees
• 3 ½ cups bread flour
• 2 teaspoons yeast
• ¼ teaspoon ascorbic acid
• 1 ½ tablespoons caraway seeds (Consider lightly cracking the seeds under a rolling pin)
• 1 tablespoon Kosher salt
• 3 tablespoons olive oil

INSTRUCTIONS
Sponge
• 1 cup bread flour
• 1 cup rye flour
• 1 ½ teaspoons onion powder
• 1 teaspoon yeast
• ¼ teaspoon ascorbic acid to highly activate yeast
• 1 tablespoon sugar
• 1 heaping tablespoon molasses
• 1 heaping tablespoon honey
• ⅓ cup powdered non-fat milk
• 2 cups water heated to 120-125 degrees
Combine ingredients into a large bowl and whisk by machine until very smooth, to intentionally incorporate air.

Flour Fermentation Topping
• 3 ½ cups bread flour
• 2 teaspoons yeast
• ¼ teaspoon ascorbic acid
• 1 ½ tablespoons caraway seeds (Consider lightly cracking the seeds under a rolling pin)
• 1 tablespoon Kosher salt
Whisk ingredients together in a separate bowl and gently scoop over the sponge to blanket it completely. Cover the bowl and allow it to ferment for 1 to 4 hours at room temperature. (The sponge will bubble through the flour mixture like a volcano)

Dough
• 3 tablespoons olive oil
Add the oil to the starter covered with flour mixture and mix by machine until the dough comes together. Add more bread flour until the dough no longer sticks to the bowl. Knead by machine for 4 more minutes after the dough comes together and no further flour needs to be added. It is OK if the dough is just slightly sticky.

First Rise
Lightly spray your bowl with non-stick spray and place your dough into the bowl. Spray the top of your dough too. Cover and allow the dough to rise until doubled, about 40 to 60 minutes.

Shaping and Final Rise
Transfer the dough to a work surface, knead, and shape it into two 8" logs. Place the logs into lightly greased 8 1/2" x 4 1/2" loaf pans. Split the tops with a razor blade if desired. Cover and allow the bread to rise for about 40 to 60 minutes, until it’s domed about 1" above the edge of the pans.

Baking
Preheat oven to 350. Bake for 20 to 25 minutes, until the bread is dark golden brown and a thermometer inserted into the center reads 190°F. Check at 18-20 minutes and tent with foil if browning too quickly.

Cool on a wire rack.

[rottiedogs]

Thin Cracker Crust
Submitted by randyd on April 24, 2006 at 3:56 pm

DESCRIPTION
Thin Cracker Crust

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This recipe is from a friend of mine and is very unique. You almost have to have a scale to make this work right.

1 pound Unbleached Bread flour
2 teaspoon raw or Turbinado sugar or regular sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon Classico Olive oil or vegetable oil
or Crisco zero trans fat
5.9 oz. warm water(90F) With a pinch of sugar
1 1/2 teaspoons instant yeast or active yeast

Measure the flour sugar and salt. Place the mixture in the mixing bowl then add the Oil. Measure the warm water and add the pinch of sugar and yeast then stir. Let mixture stand as the mixer runs for the next step. Run mixer on speed 1(Low speed) with the paddle attachment or regular mixer for 5 min. After the 5 minutes, pour the water, yeast mixture into the bowl very slowly. After adding the water mixture run the mixer on stir (low) speed for an additional 5 minutes. This will look strange and very dry. Remove from bowl and squeeze together to make a ball. Place in a bowl covered tightly with Saran wrap and leave on counter top overnight but 24 hours is better. I make mine in the late afternoon for supper the next night.

Roll out dough to about 20" in diameter which should get it around 1/16” thick. Place on 16" pizza pan then use the roller to cut off excess dough. Use a fork or docker to prick holes randomly on the bottom of the pan but not the sides. Before putting the toppings on, place the crust in a 475F oven on the bottom rack for 5 minutes. Remove and add toppings. Place back in the oven this time use the bottom shelf. Bake for 8 minutes then check but it will probably take 10 minutes. Remove when cheese just barely starts to brown. If you want, turn the pizza around at the 5-minute mark for even browning.

[rottiedogs]

Secret Strawberry Pie
Submitted by randyd on April 05, 2006 at 5:21 pm

DESCRIPTION
Secret Strawberry pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
Notice the amount of sugar in this single crust. That is what makes this a perfect combination for this pie.

1 each baked 9-inch pie shell (recipe follows)
1 cup sugar
2 tablespoon cornstarch
3 oz (1 pk) Strawberry Jello
1 quart fresh whole strawberries
1 1/4 cup water

Clean and hull strawberries and slice strawberries.
Mix water, sugar Jell-O and cornstarch in saucepan until stirring constantly over Medium-High heat until a good boil, and then boil for 8 more minutes.
Pour over sliced strawberries in pre baked pie shell.

1 1/4 cups(6.3 oz) all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
4 tbsp. butter, chilled, cut into ? inch pieces
3 tbsp. Crisco, chilled
4-5 tablespoons ice water (2.3 oz water)

Weigh the flour in the mixer bowl. Add salt and sugar. With the paddle, run on stir speed while you measure out 3 tablespoons of Zero Trans fat Crisco. Stop mixer and add Crisco to mixer bowl. Place mixer bowl with paddle in freezer while you make a large glass of icewater and cut the butter into tablespoon pats.
Remove bowl from freezer add the butter. Bump the mixture once or twice on stir speed then switch to stir speed stop when butter lumps are pea to lima bean size. Add ice water. Run on stir speed until the dough clumps around the paddle. Its done. Meanwhile, adjust oven rack to middle position and heat oven to 375?. Press doubled 12 in. squares of aluminum foil inside the shell and add weight. Bake for 15-minute remove from oven then carefully remove foil. Return to oven to continue baking until golden brown, about 15 minutes more.

[rottiedogs]

Secret Peanut Brittle
Submitted by randyd on December 22, 2005 at 12:28 pm

DESCRIPTION
Secret Peanut Brittle

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
If it is raining wait for another day
or it well not set right even in an air conditioned house

Prepare two well-buttered 13X11 or larger Pans before cooking.

Measure these in seperate containers and set aside before starting.
3 cups raw peanuts (Room temperature, frozen will keep the peanuts from cooking) It is the raw peanuts that gives the most flavor
1 Teaspoon of salt
2 Tablespoon Butter cut into quarters
2 Teaspoons of baking soda

You needed a big pot (Use a 4 quart or larger) When it boils, it foams up high.

2 cups Turbinado sugar or Raw sugar (This is the secret ingredient.)
1 cup plain white sugar
1/2 cup white Karo
1/2 cup dark Karo
1/2 cup water

Boil sugar, Karo and water to 250 degrees Fahrenheit with the burner set between medium and medium high heat in a big pot stir often and watch out for boiling over. If the foam gets to high, keep stirring to knock it but remove from heat if it gets away from you. When it gets to 250 F add peanuts and salt reducing the heat to medium and stir regularly after peanuts are added to cook the peanuts evenly. Cook until temperature reaches 300F degrees. The mix will foam quickly be ready to pour. Take from burner; add butter then mix well then add soda mixing with a few quick turns of the spoon. Pour into pans. Shuffle the pans just a little after pouring. It should settle down so donýt worry to much about how flat it is.

[rottiedogs]

Secret Oatmeal Cookies
Submitted by randyd on May 27, 2006 at 8:59 am

DESCRIPTION
Secret Oatmeal Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Two things make these cookies wonderful, the Large hand broken pecan pieces and King Arthur AP Flour.

3 oz. 1/2 cup hand broken pecans
1 teaspoon of flour
Pinch of cinnamon
Pinch of ground cloves

1/2 cup firmly packed light brown sugar
1/4 cup white sugar

1/4 cup Crisco Zero Trans Fat
1/4 cup Butter
1 egg
? teaspoon vanilla
3.5 oz King Arthur AP flour or WhiteLily Bread flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4.5 oz. (1 1/2 cups) Quaker? Oats Old fashioned, uncooked)

Mix one teaspoon of flour, pinch of cloves, pinch of cinnamon and pecans. Set aside.

In mixing bowl cream sugars, butter, and shortening until creamy.

Add egg, and vanilla; beat well.

Add Flour, Salt and Baking Soda run mixer on stir speed until well combined

By hand stir in nuts then oats.

Drop dough by scupper onto ungreased cookie sheets.

Bake 10 minutes. Remove to wire rack. Cool completely.

[rottiedogs]

Secret Baked Apples
Submitted by randyd on December 22, 2005 at 12:49 pm

DESCRIPTION
Secret baked apples

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This a simpler version of the one below. I use just about any apple except for eating apples like Red Delicious.

Two apples peeled and cut into slices or chunks
2 tablespoons light brown sugar
1 tablespoon butter
1 tablespoon dark or light rum
Sprinkle with apple pie spice, cinnamon, or both

Bake at 350ýF to 400ýF for 20 to 30 minutes. It will work with just about any temperature if you have something else cooking in the oven. I have added a few red hots candy.

Here is the original recipe that I got from Sara on the Food Network.

4 McIntosh apples
3 tablespoons fresh lemon juice
1/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, cut into bits
2 tablespoons light rum
4 (3-inch) cinnamon sticks
Mint leaves, for garnish if desired
Preheat the oven to 450 degrees F. Peel and core the apples, leaving them whole. Slice the apples horizontally into even 1/4-inch-thick slices, reassemble the slices to form whole apple shapes, and brush the apples with the lemon juice. Put the apples in a pie plate, fill the cavities with some of the brown sugar, butter, and rum, and sprinkle the apples with the remaining brown sugar, butter, and rum. Bake the apples in the middle of the oven, basting frequently, for 25 minutes. Reduce the temperature to 350 degrees, insert the cinnamon sticks in the cavities of the apples, and bake the apples, basting frequently, for 20 minutes more, or until they are tender and browned well and the juices are thick and syrupy. Divide the apples among 4 plates, spoon the syrup over them, and garnish the apples with the mint leaves.

[rottiedogs]

Pizza With Big Puffy Crust
Submitted by randyd on January 20, 2009 at 12:03 pm

DESCRIPTION
Pizza with big puffy crust

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This produces a crust with huge bubbles in the crust. It is crisp on the outside and chewy on the inside.

22 oz KABF
.5 oz or 2 1/4 Teaspoon Salt
1.3 oz or 2 TBS + 2 Teaspoons Raw sugar or regular sugar
1 1/2 teaspoon instant yeast
.9 oz or 2 Tablespoon Classico Olive Oil (Not virgin)
1 oz or 1 TBS + 1 TS Honey
13.6 oz Water by weight or volume warm 110deg. Use 80-90 deg water if you want to use a 2 day cold rise.

Using KitchenAid Mixer
· Put flour, salt, sugar, and yeast in mixer bowl then run on stir using dough hook.
· Add Oil
· Mix honey, and water then add to bowl on stir stop when it clumps, about 2 minutes.
· Rest 7 minutes
· Run 7 min on speed 2
· Rest 7
· Run 7 min on speed 2
· Finish kneading by hand on a lightly floured surface and shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil. for overnight up to three days.
· Remove 3 hours before panning
· Flatten then fold. Divide dough then shape into balls Dust with flour and cover.

If using screens Preheat oven to 500 deg F Spray screens with Pam. Mix together an equal mixture of Semolina, flour and white cornmeal. Liberally coat the dough ball and marble with the mixture. Shape dough and place on pizza screen or peel and add what you want. Wait for element to come back on again then slide the pizza in the oven on middle to middle -low rack or stone. Cook for 6-8 minutes on middle to low middle rack. If using a stone place stone of lowest rack and preheat stone.

[rottiedogs]

One Pound Bread Machine Whole Wheat
Submitted by randyd on January 16, 2006 at 7:12 pm

DESCRIPTION
One pound Bread Machine Whole Wheat

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I use three different sweeteners to develop the depth of flavor in this hearty loaf.

1/2 cup water
1/2 cup milk( I use 2%)
6.7 oz (1 1/2 cups) Bread flour
4.5 oz (1 cup Whole Wheat)
1 Tablespoon butter (room temperature)
1 Tablespoon molasses
1 Tablespoon honey
1 Tablespoon Turbinado sugar
1 Teaspoon salt
1 3/4 Teaspoon instant or bread machine yeast

Place it all in the pan and press start. This recipe is not for the timer cycle.

[rottiedogs]

Japanese Fruit Cake
Submitted by randyd on November 21, 2008 at 9:45 am

DESCRIPTION
Japanese Fruit Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Taken from the Bremen Gateway around 1930
During the wood stove days

3/4 cup or 3 oz.Walnuts
3/4 cup or 3oz Pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon flour

Chop nuts then mix nuts, spices and the 1 tablespoons flour together and set aside.

1 cup butter
14.2 oz or 2 cups sugar
4 large eggs Lightly beat each egg before adding
12.8 oz or 3 cups soft flour
2 teaspoons baking powder
8.6 oz or 1 cup whole milk
1 teaspoon vanilla

Preheat oven to 350F
Sift together flour, baking powder then stir and set aside
Beat butter till light and fluffy
Very Slowly add sugar with mixer on beat speed
Go to cream speed and beat for about 4 minutes
Add eggs one at the time beating one full minute after each egg
On Sir speed, add about one-third of flour mixture, then half of milk. Stir just until blended and repeat, ending with the addition of flour.
Stir in Vanila
Fold in nuts by hand
Divide between 3 greased and floured cake pans
Bake at moderately hot oven(350F) for 20-25 minutes.
Cool for 10 minutes
Turnout on cooling racks and allow to cool completely

Note:14 oz package) Used sweetened coconut but it sis very sweet may try to find frozen unsweetened.
1 whole orange zested and sections
1 whole lemon zested and sections
1 big can pineapple in own juice
2 cups sugar
3 teaspoons cornstarch or flour
Zest then peel, section and chop orange and lemon. Add everything to a large pot on medium heat.
We cooked it for 30 minutes from cold start to finish on medium heat. The juice soaked into the cake perfectly.

Ice between layers and on top letting the juice soak in.

[rottiedogs]

Apple Pie Filling

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Yield: 1 quart or 7 quarts

Procedure: See Table 1 for suggested quantities. Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 2.

Table 1. Apple Pie Filling.
Quantities of Ingredients Needed For
1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 tbsp 5-1/2 cups
Clear Jel® 1/4 cup 1-1/2 cup
Cinnamon 1/2 tsp 1 tbsp
Cold Water 1/2 cup 2-1/2 cups
Apple juice 3/4 cup 5 cups
Bottled lemon juice 2 tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops
Table 2. Recommended process time for Apple Pie Filling in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 25 min 30 35 40

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

[rottiedogs]

Pumpkin Cupcakes
Submitted by foodguy on October 27, 2002 at 10:03 am

DESCRIPTION
Pumpkin Cupcakes

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
2 cups sugar
2 cups pumpkin
2 teaspoons vanilla
4 eggs
3/4 cup vegetable oil

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons pumpkin pie spice

Combine the first 5 ingredients and beat with mixer until light and smooth. Combine the dry ingredients and stir into the first mixture until smooth. Pour batter into paper lined cupcake tins (I use a 1/4 cup ice cream scoop to distribute the batter)Bake in a preheated 375 degree over 18-20 minutes. Cool and ice with your favorite buttercreme icing. Decorate with sprinkles or candy. Yield-24-27 cupcakes

[rottiedogs]

Pumpkin Cake
Submitted by cowgirl on August 12, 2002 at 9:29 am

DESCRIPTION
Pumpkin Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Pumpkin Cake from Maida Heatter’s Book of Great Desserts

360 gr (3 cups) sifted AP flour
2 tsp. baking soda
2 tsp. baking powder
1 tbsp. cinnamon ( I used 2 tsp.)
½ tsp. powdered ginger
¼ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. Allspice ( I can’t stand that, left it out)
1 tsp. salt
150 gr ( 5 oz. , 1 cup) raisins, dark, light, or mixed (I left them out)
100 gr ( 3-1/2 oz. , 1 cup) walnuts, broken into medium size pieces
2 cups pumpkin puree ( 1 one pound can)
2 cups sugar
1-1/4 cups flavorless oil
4 lg. Eggs

Adjust rack one-third up from the bottom of oven and preheat oven to 175° (350° F).
Butter a 10 x 4 inch tube pan and dust with fine, dry breadcrumbs ( even though this is not in the directions for this cake I did it, it’s a Maida-Heatter-thingy and it’s awesome for tube or bundt cakes, you get a pretty-as-picture crust).
Sift together , baking soda, baking powder, spices and salt. Add a tablespoon of the sifted dry ingredients to the raisins in a small bowl. With your finger, toss the raisins to separate them and coat each one with the dry ingredients. Stir in the nuts and set aside.
In a large mixer bowl place pumpkin, sugar and oil. Beat until smooth. Add the eggs individually (medium speed) and beat until well incorporated after each one.
On low speed add the dry ingredients, scraping bowl with a rubber spatula and beating only until smooth. Remove from mixer, stir in nuts and raisins.
Pour into pan, rotate briskly to level top
Bake for 1 hour and 5 minutes, until cake tester comes out dry. Cool on a rack for 10 minutes. The baked cake will fill only about ¾ of the pan.
Cover cake with rack and invert. Remove pan, re-invert, cool right side up.

Serve as is or with a sprinkle of powdered sugar and Ginger whipped cream.

Notes (mine): I always leave out some of the spices bcs otherwise I can’t taste the pumpkin and then it would be only spice cake.

Cake freezes very well.

Do you want to know? I’ll type it anyways : the whole cake has around 7000 cal’s.

[rottiedogs]

Portuguese Rolls (WW 3 Point Recipe)
Submitted by furbie on October 08, 2002 at 1:00 pm

DESCRIPTION
Portuguese Rolls (WW 3 point recipe)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Portuguese Rolls – Pao (pronounced poun) (WW recipe) 3 points each roll
From WW Simply the Best All American Cookbook

1-1/4 c water (110°)
1 pg active dry yeast
3-1/2 c flour
1-1/2 tsp salt
2 tbs cornmeal

Put water & yeast in bowl & stand till foamy, 5 min or so.
In lg bowl combine flour & salt & add yeast mixture, stirring till it pulls away from sides of bowl. Knead on litely floured board 7-10 min till smooth & elastic & no longer sticky.

Spray a lg bowl & put dough in & cover w/sprayed plastic till double, about 45 min.

Preheat 425° & sprinkle a sheet w/cornmeal. Punch down dough & on litely floured board, knead 1 min. Divide in ½ then in ½ again. Divide each pc into 1/3’s making 12 in all. Form into a circular ball, cupping your palms around & forming a tight surface. Place rolls on sheet, cover & rise till double 15-25 min.

W/knife slash ea roll 1-1/2” long & ½” deep across top. Bake till golden 14-16 min & cool before serving.

1 roll = 140 cal. 0 fat 292mg sod 29g carb 1g fiber 4g protein 6mg cal