|And they were perfect for making Texas hots for lunch for my kids.|
- 3 C. all purpose flour
- 3/4 to 1 C. water
- 2 T. softened butter
- 1/4 C. sugar
- 2 eggs
- 1 tsp salt
- 2-1/4 tsp yeast
- Add the sugar and yeast to the water and stir until the sugar has dissolved. Allow this to rest for 10 minutes.
- In a separate bowl, beat 1 egg and 1 additional egg yolk. Place the white of the second egg in a bowl, add 4 tablespoons of water and whisk this together. Put this aside until later.
- In another bowl, melt the butter in your microwave.
- Place the flour in your mixing bowl, add the egg and egg yolk, salt, melted butter and the yeast mixture.
- Using the bread hook, mix this until the dough comes together and it all comes away from the side of the bowl.
- Knead it until it is very smooth and elastic. Sprinkle lightly with a little extra flour every time the dough becomes too sticky to handle.
- Return the dough to the mixing bowl, cover the bowl with plastic and allow the dough to rise for 60 minutes in a warm place.
- Once risen, turn the dough out and divide the dough into 8 equal pieces.
- Lightly flour your work surface and press each piece out 3 inch by 5 inch rectangles.
- Fold the long side of the rectangle over the center, then the other log side over this. Turn the roll over and transfer it to a parchment covered baking sheet. Repeat this until all of the rolls are formed.
- Place the rolls on the sheet with about half an inch between them.
- Cover loosely with a damp tea towel and allow the rolls to rise again for 60 minutes.
- Heat your oven to 375. Brush the rolls with the egg white mixture, bake the rolls for 15 minutes until golden brown.
- Remove the rolls from the oven and transfer them to a wire rack to cool.