1⁄2 oz yeast
2 c water (warm)
4 T sugar
33⁄100 c oil
2 t salt
6 c flour
1 egg whites
2 t water (cold)
seeds (poppy, sesame, or other of choice for topping)
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
- Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
- 4 cups of flour is by far not enough. Keep adding up to 2 cups of flour until you get a kneadable dough.
- Baking at 400 for 15 -20 min will give you a soft crust.
- Add a pan of water (steam) and bake at 450 for 15 min to get a crunchy crust.