LAND ROLL RECIPES

Steps:

• Combine 3/4 cup flour, yeast, sugar and salt in bowl; set aside.
• Combine milk, water and butter in 2-quart saucepan; cook over medium heat until temperature reaches 120ºF to 130ºF. Add milk mixture to flour mixture; beat at medium speed, scraping bowl occasionally, until mixture is smooth. Increase speed to high; add 1/4 cup flour. Beat until well mixed. Stir in enough remaining flour to make soft dough.
• Turn dough out onto lightly floured surface; knead 8-10 minutes or until smooth and elastic. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape each piece into a ball. Place into greased 8-inch round pan. Cover; let rise in warm place about 30 minutes or until doubled in size.
• Heat oven to 375ºF.
• Bake rolls 20-22 minutes or until golden brown. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• Dissolve yeast in warm water in bowl. Let stand 10 minutes.
• Add whole wheat flour, cornmeal, 1/4 cup melted butter, honey, egg and salt to yeast mixture; mix well. Stir in 3 cups bread flour, 1/2 cup at a time, until dough pulls away from sides of bowl.
• Turn dough onto lightly floured surface. Knead 10 minutes until smooth and elastic, using an additional 1/2 cup bread flour, if necessary. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 20 minutes until doubled in size. (Dough is ready if indentation remains when touched.)
• Punch dough down; divide in half. Shape each half into 12 balls; flouring hands if necessary. Place 1 inch apart onto greased baking sheets. Cover, let rise in warm place 15 minutes until double in size. Lightly cut 1/8-inch deep “X” into top of each roll with sharp serrated knife.
• Heat oven to 400°F.
• Bake 12-15 minutes or until golden brown. Remove from oven; brush with melted butter. Sprinkle with cornmeal.
• Serve warm with butter with olive oil and sea salt.