2 tsp sugar 2 1/4 tsp dry yeast 1 (12 oz.) can fat free evaporated milk, warmed to 100 to 110 degrees 4 C of whole white-wheat flour, divided 1 large egg, slightly beaten 1 tsp salt 1/2 tsp cornmeal 2 tbsp butter, melted and cooled to room temperature
Place the sugar and the yeast into the warm milk and stir until both are completely dissolved. Let the mixture stand for 5 minutes. Pour 3 C of the flour and the egg into the milk mixture and stir until the mixture is smooth. Let the mixture stand for 15 minutes Add 3/4 C of the remaining flour and the salt and mix until a soft dough forms. Turn the dough out onto a lightly flour surface. Knead the dough 8 minutes or until smooth and elastic, adding flour 1 tbsp at time so the dough doesn’t stick to your hands. Coat a large bowl on the inside from top to bottom with a non stick cooking spray. Place the dough into the bowl and turn to coat with the spray. Cover and place in a warm area free from drafts and let rise for 30 minutes or until doubled. Punch the dough down, recover and let the dough rest for 5 minutes. Remove the dough and divide it into 16 pieces. Work with 1 piece at a time returning the remaining pieces to a covered bowl to keep them from drying out. Form the piece into the shape you prefer (see below.) Continue with each piece until all the pieces have been shaped. Sprinkle a baking sheet with the cornmeal and place the dough shapes onto the sheet. Lightly spray each dough piece with the cooking spray then cover with plastic wrap. Let the dough rise again until doubled in size. Allow the oven to preheat to 400 degrees. Brush the top of each roll with the melted butter. Bake the rolls 20 minutes or until they sound hollow when slightly tapped on top and the tops are a golden brown. Place on wire racks to cool.
Makes 16 rolls
To make plain rolls just form the dough pieces into balls.
To make twists, shape the dough into an 18 inch rope; fold in the middle so the ends meet and holding both ends gently twist.
To make knots, shape each dough portion into an 8 inch rope, tie the rope into a single knot and tuck the top end of the rope under the bottom of the knot.
To make a cloverleaf, cut each dough piece into 3 equal size pieces and from them into balls. Place the 3 balls in a triangle on the baking sheet being sure they touch each other so they can bake together.
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