Sunday, January 27, 2013
Deli Style Sandwich Rolls - The Kitchenaid Cookbook
4 1/2 - 5 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
1 1/2 cups water
3 tablespoons butter or margarine
1 egg white, at room temperature
1/2 cup water
1 teaspoon cornstarch
Place 4 cups flour, sugar, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 30 seconds.
Combine 1 1/2 cups water and butter in small saucepan. Heat over low heat until very warm (120 - 130).
Turn to Speed 2 and gradually add warm liquid to flour mixture, about 1 minute. Add egg white and mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Punch down dough and turn onto floured board. Roll into a 12-inch rope. Cut into twelve 1-inch pieces. Shape into smooth balls. Place on greased baking sheets, sprinkled with cornmeal, about 3 inches apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Blend 1/2 cup water into cornstarch in small saucepan over medium heat. Cook, stirring constantly, until mixture boils. Remove from heat immediately and cool slightly.
Brush each roll with cornstarch glaze. Slit tops with a sharp knife crisscross fashion. Bake at 450 for 15 minutes. Remove from baking sheets immediately and cool on wire racks.
Yield 12 rolls.