Cornstarch Glaze For Rolls Food

CRUSTY BREAD MACHINE ROLLS RECIPE

Steps:

• Heat 1 cup tap water in the microwave on HIGH for 1 minute. Pour into bread machine pan with the blade in place.
• Add olive oil, salt, sugar, flour, and yeast to the pan. Select the DOUGH cycle and press START.
• Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
• When the DOUGH cycle is finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before proceeding.
• For dinner rolls divide the dough in half (2 pieces), then cut each half in half (4 pieces), and finally, divide each of those pieces in half again resulting in 8 rolls.
• Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
• Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
• Preheat oven to 375˚F.

CORNSTARCH GLAZE FOR HOMEMADE BREADS

Steps:

• 1. In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. (Adding more water if glaze is a bit too thick) Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.

FRENCH BREAD / PIZZA CRUST / SANDWICH ROLLS

Steps:

• 1. Preheat oven 375° Bake Time: approximately 20 minutes. My oven cooks hot and yours may need more or less cooking time.
• 2. Combine the warm water, butter, salt, and sugar. Using water that is very warm will slowly melt the butter while combining. Sprinkle the yeast on top of your liquids mixture. (I own a Kitchen Aid and attach the dough hook and the batter guard.) Add your flour - I add all at once due to running my dough hook on low. Otherwise stir in the flour until it is a slightly sticky ball and knead. (With the Kitchen Aid run the dough hook adding flour until the batter no longer sticks to the bottom of the mixing bowl.)
• 3. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back. Butter a bowl, turning the dough to completely cover. Cover with a clean towel and let rise until doubled.
• 4. Once dough is doubled remove and place on a slightly floured board. Knead in flour to feed it one more time before baking. Roll it into a a 12x15 rectangle after working additional flour into the dough.
• 5. FRENCH BREAD: Roll up from long side and pinch the final seam together. Place seam side down on greased and cornmeal dusted baking sheet or use the Silicone Baking Mats. Cover with a clean towel or plastic wrap and let rise 45 minutes.
• 6. SANDWICH ROLLS/BAGUETTES: Cut the rolled out dough into squares appropriate to your needs. Place on a greased baking sheet, cover with plastic wrap or a clean towel and let rise 45 minutes.
• 7. CORNSTARCH GLAZE: NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake. Save any glaze leftovers. 1/2 cup cold water 1 teaspoon cornstarch In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.
• 8. When the bread is cooked, remove from oven and place the bread on a wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Makes 1 large loaf, 12 sandwich rolls, or 16 inch pizza crust.