Ginger’s Crusty Italian Rolls

Posted on October 18, 2008. Filed under: Bread |

1 cup water

2 T olive oil

1 T sugar

1 tsp salt

3 cups KA all purpose flour

2 tsp yeast

Processed on the quick dough cycle of my Zo, which is a total of 45 min.  Removed to an oiled sheet of wax paper and formed into 9 elongated rolls.  Let rise for 45 mins. and then sprayed with water and slashed the tops with a razor blade.

Baked in a preheated 375º oven with a small Corningware bowl of water in the bottom for 23 mins.

Source:  Bread Machine Group


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