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Free Spanish hard rolls Recipe
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Spanish hard rolls Ingredients
1 package active dry yeast
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon salt
2 1/2 teaspoons water
2 cups warm water (105 to 115 degrees F)
5 1/2 to 6 cups all-purpose flour
How To Make Spanish hard rolls
Spanish hard rolls Recipe Directions:
Dissolve yeast in 2 cups warm water in large bowl. Stir in honey, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down. Cover; let rest 15 minutes.
Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long; pinch ends to form points. Place on greased cookie sheets. Make slash about 3 inches long and 1/2 inch deep the length of each roll. Cover; let rise until double, 45 to 60 minutes.
Preheat oven to 375 degrees F.
Mix cornstarch and 2 1/2 teaspoons water; brush on rolls. Bake until rolls are golden brown, 35 to 40 minutes.
Serve warm.
Enjoy Spanish hard rolls!
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down. Cover; let rest 15 minutes.
Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long; pinch ends to form points. Place on greased cookie sheets. Make slash about 3 inches long and 1/2 inch deep the length of each roll. Cover; let rise until double, 45 to 60 minutes.
Preheat oven to 375 degrees F.
Mix cornstarch and 2 1/2 teaspoons water; brush on rolls. Bake until rolls are golden brown, 35 to 40 minutes.
Serve warm.
Enjoy Spanish hard rolls!
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Makes: Serves 6 to 8.
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