Sailor Kenshin wrote:This is the basic dough recipe. I usually halve it.
2 cups warm water
4 cups all purpose flour
1 envelope yeast(2 1/2 teaspoon)
1 t. salt
1. Place flour, yeast and salt in mixing bowl and stir.
2. Add water and mix until combined, forming a ball.
3. Cover and let rest for 2 hours.
4. After 2 hours, dough is ready. (Dough can be put in fridge after this until you're ready to make the bread/rolls/pizza crust)
5. Dumping mixture onto floured surface turn to coat with flour.
6. (Cold dough is better when used with oil not flour.)
7. Store extra dough not used in fridge in a plastic cont. for up to 2 weeks.
These are the Hamalone rolls, before and after.
Thanks
