Crusty Oval Rolls

Crusty Oval Rolls

Print Recipe

Yield

12 rolls 12 rolls

Difficulty

Intermediate Intermediate

Prep Time

0:20 0:20

Bake Time

25 to 30 minutes 25 to 30 minutes

Rest Time

10 minutes 10 minutes

Rise Time

1 hour 1 hour

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Ingredients

2-1/2 to 3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
3/4 cup water
1 tablespoon honey
1 tablespoon butter OR margarine
1 teaspoon corn starch
1/4 cup cold water

Directions

Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water, honey and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Divide dough into 12 equal portions; roll each into smooth balls. Roll each ball back and forth to form 3-inch oval. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
In a small saucepan, combine cornstarch and cold water. Stir to dissolve cornstarch. Bring to a boil, stirring constantly, until thickened and clear, about 2 minutes.
Brush rolls with warm cornstarch mixture. Make 1/2-inch deep slashes lengthwise along the middle surface of each roll. Bake at 375^°F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

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