1. Dissolve yeast in water. 2. Add sugar, malt extract and 2 cups flour. 3. Blend well. 4. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk. 5. Add milk, salt and remaining flour. 6. Turn onto a lightly floured surface and knead until smooth. 7. Place in a large buttered bowl, turning to coat. 8. Cover with a towel and let rise for 1 hour, or until doubled in bulk. 9. Punch dough down. 10. Break off egg-sized pieces, and shape into buns. 11. Take each bun and pull corners of dough upwards, twisting to form a topknot. 12. Place on a greased baking sheet sprinkled with cornmeal. 13. Cover with a towel and let rise in a warm place until doubled, about 30 minutes. 14. Preheat oven to 450°F. 15. Bake rolls until light brown, about 15-20 minutes. 16. Cool on a rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
