Continental rolls
20 Rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water; warm (not hot) |
| 1 | pack | Dry yeast |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Salt |
| 6 | cups | All-purpose flour (approx) |
| Shortening (soft) | ||
| 1 | Egg white; unbeaten | |
Directions
Measure warm, not hot, water into bowl. Sprinkle dry yeast over water; stir until dissolved. Add sugar, salt, and 3 cups flour. Stir to mix; then beat until smooth. Stir in 3 cups more flour.
Turn dough out onto lighlty floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, and brush the top with soft shortening. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down and turn out onto lightly floured board. Divide dough in half. Form each half into a roll about 10 inches long.
Cover and let rest 5 minutes. Cut into 10 equal pieces and form into smooth balls. Place balls about 3 inches apart on a lightly greased baking sheet. With scissors, make a cross ½ inch deep in the top of each roll by making two snips at right angles to each other. Cover and let rise until doubled.
Bake at 425 degrees for 15 ot 20 minutes. Remove from oven. Brush rolls with egg white and reutrn to oven for 2 minutes. Remove from baking sheet. Serve either hot or cold.
Note: This makes a crusty roll very similar to the long loaves found in France.
SOURCE: Southern Living Magazine, December, 1972. Typed for you by Nancy Coleman.