Bring the Rolls Around, Charles

The rolls turned out surprisingly well. So well, in fact, that I undeleted the recipe and am going to modify it to reflect what I actually did. I'm not saying its right, just that it wasn't bad.

Here's the original recipe:

Crusty Rolls

Ingredients:
1 pkg. active dry yeast
1 cup lukewarm water
1 tablespoon sugar
1 teaspoon salt
2 tablespoons shortening (I use butter)
3 1/2 cups flour
2 egg whites, beaten stiff
corn meal
melted butter

Directions:
Soften yeast in 1/2 cup water. Put other 1/2 cup in a bowl with the sugar, salt & shortening. Add 1 cup flour, beating well. Add the softened yeast and another 1/2 cup flour, beating well again. Fold in egg whites. Add enough more flour to make a soft dough, about 2 cups. Knead on floured board until smooth, satiny & very elastic. Put in a clean, greased bowl and let rise until doubled in bulk. Punch down and let rise until doubled again. Knead down lightly. Cover and let rest 10 minutes. Form into rolls (your choice) Place on greased cookie sheets that have been dusted with corn meal. Slash tops of rolls with a sharp knife. Brush with butter, cover with a towel and let rise until doubled in bulk. Bake at 450 degrees f. for 20 mins. with a large, flat pan of boiling water on lower shelf or floor of oven to give crustiness. (Alternatively you can spray water every 5 minutes or so in the oven; pan works better for me.) I form fairly large rolls, so get about 15-24 with this recipe.

And here's what I actually did:

Crusty Rolls

Ingredients:
1 pkg. active dry yeast
1 cup lukewarm water
1 tablespoon sugar
1 teaspoon salt
2 tablespoons shortening (I use butter)
3 1/2 cups flour
2 eggs
corn meal


Directions:
Soften yeast in 1 cup water. Put the sugar and salt into a bowl. Add the yeast water. Add 2 cup flour, beating well. Fold in eggs. Add enough more flour to make a soft dough, about 2 cups. Knead on floured board until smooth, satiny & very elastic. Melt butter (shortening). Put dough in a clean, greased bowl. Pour melted shortening over dough and work it in with your fingers. Let rise until doubled in bulk. Punch down and let rise until doubled again. Knead down lightly. Cover and let rest 10 minutes. Form into rolls (your choice) Place on greased cookie sheets that have been dusted with corn meal. Slash tops of rolls with a sharp knife. Cover with a towel and let rise until doubled in bulk. Bake at 450 degrees f. for 20 mins. Toss ice cubes into hot oven to form steam. I form fairly large rolls, and get about 12 - 15.