MULTIGRAIN CRISPY ROLL RECIPES

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.

Steps:

• In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.