FLOUR DUSTED ROLL RING
A Canadian Living Recipe
Pinch Granulated sugar
1/2 cup Warm water
1 1/2 tsp Active dry yeast
2/3 cup Milk
1/4 cup Butter, melted
3 1/2 cups All purpose flour (approx.)
1 tsp Salt
1 tbsp Cornmeal
1. In a large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk and butter. With wooden spoon, stir in 3 cups of the flour and salt until smooth. Gradually stir in enough of the remaining flour to form soft dough.
2. Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in a greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 1/2 hours.
3. Punch down dough; turn out on lightly floured surface. Cut into 8 pieces; roll each into ball, stretching dough down all around, tucking and pinching underneath. Roll in flour to coat. Sprinkle rimless baking sheet with cornmeal; arrange balls in ring on sheet, leaving 1/2 inch space between each. Cover with clean towel; let rise until dough does not spring back with lightly pressed, about 1 hour.
4. Using serrated knife or scissors cut shallow slash on upper outer edge of each bun. Bake in centre of 400˚F oven for 10 minutes. Reduce heat to 350˚F; Bake for about 20 minutes longer or until golden brown and firm when gently squeezed. Slide off pan onto rack; let cool.
BREAD MACHINE: Put the ingredients into your bread machine in the order suggested. Select "Dough". When dough is ready proceed with step #3.
A Canadian Living Recipe
Pinch Granulated sugar
1/2 cup Warm water
1 1/2 tsp Active dry yeast
2/3 cup Milk
1/4 cup Butter, melted
3 1/2 cups All purpose flour (approx.)
1 tsp Salt
1 tbsp Cornmeal
1. In a large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk and butter. With wooden spoon, stir in 3 cups of the flour and salt until smooth. Gradually stir in enough of the remaining flour to form soft dough.
2. Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in a greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 1/2 hours.
3. Punch down dough; turn out on lightly floured surface. Cut into 8 pieces; roll each into ball, stretching dough down all around, tucking and pinching underneath. Roll in flour to coat. Sprinkle rimless baking sheet with cornmeal; arrange balls in ring on sheet, leaving 1/2 inch space between each. Cover with clean towel; let rise until dough does not spring back with lightly pressed, about 1 hour.
4. Using serrated knife or scissors cut shallow slash on upper outer edge of each bun. Bake in centre of 400˚F oven for 10 minutes. Reduce heat to 350˚F; Bake for about 20 minutes longer or until golden brown and firm when gently squeezed. Slide off pan onto rack; let cool.
BREAD MACHINE: Put the ingredients into your bread machine in the order suggested. Select "Dough". When dough is ready proceed with step #3.