Unleavened Rolls
From: Gisele, Aylmer, Quebec, Canada
Comments: Serve these unleavened rolls spread with butter, along with soup or salad.
They should be eaten really fresh.
Hebrews and Egyptians used to eat unleavened bread before discovering fermented bread.
Servings: 12 rolls
IngredientsPreparation
  • 1 tablespoon [15 mL] peanut oil
  • 3 cups [750 mL] unleavened bread flour
  • 3/4 cup [175 g] shortening
  • 1/2 teaspoon [2.5 mL] salt
  • 1 cup [250 mL] boiling water
  • 4 eggs
  • Preheat oven to 375°F [190°C].
  • Oil a cookie sheet with peanut oil.
  • Into a large bowl, cut flour into shortening until it resembles breadcrumbs.
  • Add salt.
  • Make a well in the center; pour in boiling water, stirring constantly.
  • Stir until smooth.
  • Using a wooden spoon, add eggs, one at a time, beating between well after each addition.
  • Delicately knead dough with your hands.
  • Divide dough into 12 equal parts; shape each part into a ball.
  • Arrange balls onto a cookie sheet.
  • Bake into preheated oven for 30 to 40 minutes, until rolls are golden brown.
  • Immediately pinch underneath each roll.
  • If rolls sound like a drum, they are done.
  • If not, lower oven temperature to 325°F [160°C]; return rolls to oven and bake for 5 to 10 minutes more.
  • Remove rolls from oven.
  • Cool on racks before serving.