4 cups of all purpose flour2 teaspoons of salt1 teaspoon of sugar2 and 1/2 teaspoons of active dry yeast1 and 1/2 cups of lukewarm water1/2 cup of lukewarm water1 egg white beaten or milk for brushing
Preparation
Makes about 10 buns.
In a small bowl, add the 1/2 cup of the warm water, add the yeast, the teaspoon of sugar, stir and let it proof (foam up).
Using a large bowl mix together the flour and salt.
Add the yeast mix into the flour plus the 1 and 1/2 cups of the warm water.
At this time you will need to use your hands to combine everything well together.
Take the dough out into a floured surface and knead for a couple of minutes.
Place the dough into a greased bowl and cover with a dish towel or blanket.
Place the bowl in a warm place and let the dough rise for an hour.
Remove the dough and place onto a floured surface, punch the dough down, and knead for about 10 minutes, until the dough feels smooth.
Separate the dough into ten equal balls.
Shape them and place them on a greased or parchment paper lined baking trays, and let them rise for 30 minutes.
You can shape the rolls by making an indent in the middle with the side of your hand, or you can roll the dough into an oval shape and score with a knife across the top lengthwise before it goes in the oven.
Preheat the oven at at 190°C or 375°F and brush the rolls with either egg white or milk.
Bake for 30 minutes or until the rolls are slightly golden brown and sound hollow when tapped on the bottom.