Egg Free Rolls
|2||cup||hot water (boil potato in in for flavor)|
|1||tsp||Ener-G Egg Replacer|
|7||cup||all-purpose flour (Sifted)|
In a large mixing bowl stir together sugar, salt and 2 cups hot water. Let cool until warm. Add yeast, Ener-G Egg Replacer and 2 tablespoons warm water. Add 3-1/2 cups sifted All Purpose Flour. Beat with spoon until batter is elastic. Stir in oil. Slowly add 3-1/2 cups remaining flour. Work with hands until dough is no longer sticky. Turnout onto lightly floured surface. Cover and let rest for 10 minutes. Knead with floured hands about 10 minutes. Let rise in greased bowl until double in bulk (2 to 4 hours) Punch-down dough, roll into little balls. Proof for 35 minutes. Place ball in each muffin pan cup. Brush with oil and let rise in warm place until doubled in bulk. Place in preheated 425 degree F. oven. Bake for 10 to 12 minutes until brown.
NOT SUITABLE FOR GLUTEN-FREE DIETS