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Flour-Dusted Roll Ring

breads, italian

pinch granulated sugar
1/2 cup warm water
1-1/2 teaspoons active dry yeast
2/3 cup milk
1/4 cup butter; melted
3-1/2 cups all-purpose flour; approximately
1 teaspoon salt
1 tablespoon cornmeal

In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk and butter. With wooden spoon, stir in 3 cups of the flour and salt until smooth. Gradually stir in enough of the remaining flour to form soft dough. Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise ill warm draft-- Free place until doubled in bulk, about 1-1/2 hours. Punch down dough: turn out alto lightly floured surface. Cut into 8 pieces; roll each into ball, stretching dough down all around, tucking and pinching underneath. Roll ill flour to coat. Sprinkle rimless baking sheet with cornmeal; arrange balls in ring all sheet, leaving 1/2-inch space between each. Cover with clean towel; let rise until dough dues not spring back when lightly pressed, about 1 hour. Using serrated knife or scissors, cut shallow slash on upper outer edge of each bun. Bake in centre of 400°F oven for 10 minutes. Reduce heat to 350°F; bake for about 20 minutes longer or until golden brown and firm when gently squeezed. Slide off pan alto rack; let cool. Bread Machine Flour-Dusted Roll Ring (dough only): Choose dough setting; turn out and knead several times. Shape, let rise and bake as directed.

Contributor: Canadian Living - February, 1999

Yield: 8 buns

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