Ginger’s Crusty Italian Rolls
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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