Monday, November 2, 2009
2 Tbs. quick rising yeast
2 tsp. salt
2 tsp. sugar
up to 2-1/2 cups hot water (125°-130°) (probably will not need all of this)
8 cups water (for boiling)
1/4 cup baking soda
2 Tbs. sugar
1 egg white, beaten
Combine flour, yeast, salt, and sugar in stand mixer and blend together. While machine is still running, gradually add hot water until a smooth elastic dough consistency is reached (you may not need all of the water, so be sure to add slowly).
Knead for 3-4 minutes. Add dough to large greased bowl and turn to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
When dough is doubled, punch dough down and knead on lightly floured surface until smooth. Divide dough into 3 equal sections. Take one of the thirds and form into six equal sized dough balls. Using serrated knife (or cooking shears), cut X in top center of each dough ball. Repeat with the other two thirds of the dough. Cover with towel and let dough balls rise until almost doubled in volume, about 25 minutes.
Preheat oven 375°. Grease another baking sheet and sprinkle with cornmeal, set aside. Bring 8 cups of water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam). Add 4-6 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze.
Sprinkle rolls generously with coarse salt.
Bake rolls until brown, about 25 minutes. Allow to cool slightly on wire rack. Serve warm or room temperature. Makes 18 rolls.