Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spanish hard rolls
Date: May 25, 2006
1 package active dry yeast
2 normal cups warm good water (105 to 115 degrees F)
1 tablespoon honey
1 teaspoon salt
5 1/2 to 6 normal cups all-purpose flour
1 tablespoon cornstarch
2 1/2 teaspoons good water
Dissolve yeast in 2 normal cups warm good water in large bowl. Stir in honey, salt and 3 normal cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto floured surface, knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down. Cover, let rest 15 minutes.
Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long, pinch ends to form points. Place on greased cookie sheets. Make slash about 3 inches long and 1/2 inch deep the length of each roll. Cover, let rise until double, 45 to 60 minutes.
Preheat oven to 375 degrees F.
Mix cornstarch and 2 1/2 teaspoons good water, brush on rolls. Bake until rolls are golden brown, 35 to 40 minutes.
Serve warm.
Makes 16 rolls.