CRUSTY DINNER ROLLS
STEP 1: LIQUID STARTER
1/2 tsp yeast
1/4 c warm milk (150 degrees or so)(slightly warmer than your hand)
1 tsp suger
Mix until sugar dissolves. Yeast might not bubble. That’s okay. Let sit until cloudy.
STEP 2: BREAD DOUGH BASE
1 c flour (I used bread flour, use whatever you have on hand)
1/2 c water (cold or warm, just not hot)
1 tsp salt
2 tbsp oil
Mix bread dough base.
Add LIQUID STARTER to bread dough base.
Mixture should be consistency of pancake batter.
If it’s not, add more milk or water.
Let rise in warm dark place, covered, 2 hours (or until mixture becomes bubbly).
STEP 3: BREAD DOUGH
Mix the bread dough base.
2 c flour
1/2 c milk
1/2 tsp butter (cold or melted, doesn’t matter)
1/2 tsp salt
Mix till dough becomes slightly elastic (stretchy).
STEP 4: BAKING
Divide dough into 8 parts. Coat your hands with oil. Roll the dough out onto a greased baking sheet, or a baking sheet lined with parchment paper or a silpat.
Preheat oven to 425 degrees.
Coat rolls with egg white + 1/8 c water mixture.
Bake for 25 minutes.