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1 pkg dry active yeast
2 tsp sugar
3 cups bread flour (divided)
1 tsp salt
2-1/2 tbs corn oil (not Crisco!)
1 cup warm water

Combine yeast, salt and 2-1/2 cups flour. Mix on low speed in
Kitchen Aid with flat hook until blended. Then slowly add the corn
oil and finally the sugar dissolved in the warm water. Continue
stirring for 2-3 minutes. Change to a dough hook and knead for 7
minutes, adding remaining flour during the first 4 minures. Adjust
with flour or water to achieve an elastic mix (falls off the hook
when just right). Place dough in an oiled bowl and let rise until
doubled. Punch down and let rise for 15-20 minues more. Divide into
10-12 round portions on a greased cookie sheet. Allow to rise until
doubled. Place in a 375 F. preheated oven and bake until golden
brown (about 30 minutes). For additional crispness it helps to
spray the rolls periodically with a fine mist of water. The rolls
are finished when they sound hollow when tapped.

Like many Germans I remove some of the inner dough after I cut them
open since I much prefer the crusty exterior when making a sandwich.


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