Categories: Bread- Rolls- Biscuits- cornbread

Ingredients

• 2 (1/40z.) envelopes rapid-rise yeast
• 2 Tbsp. sugar
• 2 1/2 cups warm water (105 to 115 degrees)
• 1 Tbsp. salt
• 1 Tbsp. butter, softened
• 6 1/2 to 7 cups all-purpose flour
• 2 egg whites
• 2 Tbsp. cold water

Directions

1. Stir together first 3 ingredients in a 1-quart liquid measuring cup; let stand 5 minutes.
2. Stir together yeast mixture, salt, and butter in a large bowl. Gradually stir in enough flour to make a soft dough. Place in a well-greased bowl, turning to grease top.
3. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.
4. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 to 5 minutes.Divide dough in half. Shape 1 portion into 12 (3 1/2-innch) ovals; place on a greased baking sheet. Make shallow cuts in tops of rolls; cover and let rise in a warm place, free of drafts, 30 minutes or until doubled in bulk.
5. Divide remaining portion in half. Turn 1 half onto a floured surface; press with a rolling pin to remove air bubbles. Shape into a 15-inch rope. Place in a greased baguette pan or large baking sheet. Make deep, 2-inch cuts in top of loaf. Repeat procedure with remaining dough. Let rise in a warm place, free of drafts, 30 minutes or until doubled in bulk.
6. Bake rolls and baguettes separately at 400 degrees for 15 minutes. Stir together egg whites and water; brush over bread. Bake 5 more minutes or until golden. Cool on a wire rack.

7. makes 2 dozen rolls, 2 baguettes

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