Prep Time
2 hours
Cook Time
35 minutes
Total Time
2 hours 35 minutes
Ingredients
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•1 cup water
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•1 tablespoon olive oil
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•1-1/2 teaspoon salt
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•1 -1/2 teaspoon sugar
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•1-1/2 cup all-purpose unbleached flour
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•1-1/2 cup wheat flour
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•1 teaspoon yeast
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Glaze
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•¼ cup water + ½ teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.
Instructions
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- Heat 1 cup tap water in the microwave on HIGH for 1 minute, or until water reaches 110-114 degrees. Pour a small amount into a custard dish and add yeast, proof until foamy.
- Add flours, water, olive oil, salt, sugar, and yeast to mixer bowl. Mix until it does not stick to the side and pulls away.
- Change to dough hook and process on #2 for 2 minutes to knead. Transfer dough to greased bowl, cover with plastic wrap, and put in microwave where you have heated a pyrex cup of water (to keep humidity high). Let dough rise to double the original size, about 1 hour, and remove the dough onto a floured surface.
- For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
- Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
- Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
- Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top.
- Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
