Rolls #10

<a href=”https://3rdfloorbakes.files.wordpress.com/2011/03/random-1311.jpg”><img title=”random 131″ src=”https://3rdfloorbakes.files.wordpress.com/2011/03/random-1311.jpg?w=768&#8243; alt=”” width=”768″ height=”1024″ /></a>
<strong>Rolls #10 </strong>(as Doug labeled them)3 cups All-purpose flour2 1/2 tsp yeast1 tblsp barley malt (honey or maple syrup will work here)1 1/4 tblsp sugar1 3/4 cup water
In a large mixing bowl, stir all ingredients for two minutes with a wooden spoon.  Knead by hand for 10 minutes.
Let rise in greased bowl covered with a damp towel or greased plastic wrap to double in size, about 1 hour.  Punch dough down and divide evenly into ten pieces.  Roll into balls and place on a wooden peel dusted with cornmeal.  Cover with damp towel or greased plastic wrap.
In the meantime, heat pizza stone with oven until it reaches 375*F.  Do not put cold stone in hot oven, let them warm up together.
Remove plastic or towel from rolls for 5-10 minutes.  Brush each roll with olive oil.  Carefully transfer rolls to stone.
Bake 15-20 minutes.
Note: Use a baking sheet lined with parchment paper or baking mat if pizza stone not available.
Enjoy immediately or freeze for up to one month. Trust me, they won’t last.<a href=”https://3rdfloorbakes.files.wordpress.com/2011/03/random-1261.jpg”><img title=”random 126″ src=”https://3rdfloorbakes.files.wordpress.com/2011/03/random-1261.jpg?w=1024&#8243; alt=”” width=”1024″ height=”768″ /></a>
<a href=”https://3rdfloorbakes.files.wordpress.com/2011/03/random-1291.jpg”><img title=”random 129″ src=”https://3rdfloorbakes.files.wordpress.com/2011/03/random-1291.jpg?w=1024&#8243; alt=”” width=”1024″ height=”768″ /></a>

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