Continental rolls
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Continental rolls
Last updated 6/12/2012 1:17:36 AM. Recipe ID 48054. Report a problem with this recipe.
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      Title: Continental rolls
 Categories: Breads
      Yield: 20 Rolls
      2 c  Water; warm (not hot)
      1 pk Dry yeast
      1 tb Sugar
      2 ts Salt
      6 c  All-purpose flour (approx)
           Shortening (soft)
      1    Egg white; unbeaten
  Measure warm, not hot, water into bowl.  Sprinkle dry yeast over
  water; stir until dissolved.  Add sugar, salt, and 3 cups flour. Stir
  to mix; then beat until smooth. Stir in 3 cups more flour.
  Turn dough out onto lighlty floured board.  Knead until smooth and
  elastic, about 10 minutes.  Place in greased bowl, and brush the top
  with soft shortening. Cover. Let rise in warm place, free from draft,
  until doubled in bulk, about 1 hour.
  Punch dough down and turn out onto lightly floured board. Divide
  dough in half.  Form each half into a roll about 10 inches long.
  Cover and let rest 5 minutes. Cut into 10 equal pieces and form into
  smooth balls. Place balls about 3 inches apart on a lightly greased
  baking sheet. With scissors, make a cross 1/2 inch deep in the top of
  each roll by making two snips at right angles to each other. Cover
  and let rise until doubled.
  Bake at 425 degrees for 15 ot 20 minutes.  Remove from oven. Brush
  rolls with egg white and reutrn to oven for 2 minutes. Remove from
  baking sheet. Serve either hot or cold.
  Note: This makes a crusty roll very similar to the long loaves found
  in France.

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Recipe ID 48054 (Apr 03, 2005)

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