Servings: 12

2½ to 3 cups all-purpose flour 2½ to 3 cups all-purpose flour
1 packet active dry yeast (rapid rise) 1 packet active dry yeast (rapid rise)
1 tsp sugar 1 tsp sugar
1 c. warm water 1 c. warm water
1tbsp. Oil 1tbsp. Oil
1tsp. Salt 1tsp. Salt
1 egg white 1 egg white

Place 2½ cups flour into a large bowl and make a well in the middle.  Pour yeast, sugar, and 2 tablespoons of warm water (the water comes from the 1 cup.) into the well.  Mix the yeast, sugar, and water in the well but do not mix in the flour yet.  Cover the bowl with a cloth and set it in a warm place for 15 minutes until it proofs.
Add the rest of the water and oil, and beat in the salt and flour good.
Turn out the dough on a floured wooden board and knead.  Add the remaining ½ cup flour as needed to make it smooth.
Put dough in a greased bowl, cover, and let it rise until it doubles in size, about an hour in that same warm spot.
Punch down, then split it into 12 pieces.  Shape into rolls and place 3 inches apart on a greased and floured baking tray.  Cover and let rise one more time until they double again.
Preheat oven to 450°.
Cut a cross on top of each.  Beat egg white and 1 teaspoon water with a fork until frothy and brush the rolls.
Bake 15 to 20 minutes until the tops are golden.

This recipe comes from the historical fiction book “The Baker’s Daughter:  A Novel” by Sarah McCoy.  This bread was mentioned throughout the book and I was delighted to find that the author had included it in a collection of the book’s recipes at the end.  This recipe comes from the historical fiction book “The Baker’s Daughter:  A Novel” by Sarah McCoy.  This bread was mentioned throughout the book and I was delighted to find that the author had included it in a collection of the book’s recipes at the end.
These rolls are more dense than the fluffy yeast rolls I usually make and the texture remind us somewhat of sourdough.  They are more filling than regular dinner rolls.  These rolls are more dense than the fluffy yeast rolls I usually make and the texture remind us somewhat of sourdough.  They are more filling than regular dinner rolls.