5 1/2 cups all-purpose flour (5 1/2 to 6 1/2 cups)
1 cup plus 2 to 3 tablespoons yellow cornmeal
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
2 cups plain yogurt
1/2 cup water
1/3 cup vegetable oil
1 egg white
lightly beaten with
1 tablespoon water
Servings: 16 / Yield: 16 rolls
1. In large bowl, combine 2 cups flour, 1 cup cornmeal, undissolved yeast and salt. Heat yogurt, water and oil until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed , scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover with plastic wrap; refrigerate 2 to 24 hours.
3. Remove from refrigerator. Punch dough down. Remove to lightly floured surface; divide dough into 16 equal pieces.* Shape each piece into smooth ball. Place on 2 large greased baking sheets sprinkled with 1 tablespoon cornmeal each. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
4. With sharp knife, make four (1/16-inch deep) cuts in crisscross fashion on each roll. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375ºF for 25 to 30 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.
Notes: *TO MAKE BREAD BOWLS:
Prepare dough and refrigerate as directed. Divide dough into eight equal pieces; shape and let rise as directed. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375ºF for 30 minutes or until done. Slice and remove top third of each roll; reserve. Remove bread from center of each roll, leaving a 1/2-inch shell (save center of rolls for bread crumbs or croutons). Just before serving, place bowls and lids on baking sheets in 375ºF oven for 10 minutes to crisp. Fill bowls with chili or stew; replace lids and serve promptly.
1 cup plus 2 to 3 tablespoons yellow cornmeal
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
2 cups plain yogurt
1/2 cup water
1/3 cup vegetable oil
1 egg white
lightly beaten with
1 tablespoon water
Servings: 16 / Yield: 16 rolls
1. In large bowl, combine 2 cups flour, 1 cup cornmeal, undissolved yeast and salt. Heat yogurt, water and oil until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed , scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover with plastic wrap; refrigerate 2 to 24 hours.
3. Remove from refrigerator. Punch dough down. Remove to lightly floured surface; divide dough into 16 equal pieces.* Shape each piece into smooth ball. Place on 2 large greased baking sheets sprinkled with 1 tablespoon cornmeal each. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
4. With sharp knife, make four (1/16-inch deep) cuts in crisscross fashion on each roll. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375ºF for 25 to 30 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.
Notes: *TO MAKE BREAD BOWLS:
Prepare dough and refrigerate as directed. Divide dough into eight equal pieces; shape and let rise as directed. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375ºF for 30 minutes or until done. Slice and remove top third of each roll; reserve. Remove bread from center of each roll, leaving a 1/2-inch shell (save center of rolls for bread crumbs or croutons). Just before serving, place bowls and lids on baking sheets in 375ºF oven for 10 minutes to crisp. Fill bowls with chili or stew; replace lids and serve promptly.