Bread is the staff of life, and what's amazing about it is that the same basic ingredients are treated differently and produce different textures and flavors.

I've run out of bread for the fox, so I made these rolls from the Farm Journal Bread Cookbook tonight:

Crusty Brown Rolls

Four important rules for crusty rolls:
- use water for the liquid because milk makes soft crusts
- brush the rolls with water or egg wash during rising and before baking
- bake in a steam-filled oven (see recipe)
- don't rub butter or shortening over the crust before or after baking

2 packages dry yeast
1 3/4 cups warm water
4 teaspoons sugar
2 teaspoons salt
2 tablespoons melted shortening or oil
6 1/2 to 7 cups all-purpose flour
3 egg whites, beaten stiff
Egg wash - 1 egg white beaten with 1 tablespoon water

Sprinkle the yeast on the warm water, and stir to dissolve. Add sugar, salt, shortening or oil, and 2 cups flour. Beat well and add the egg whites. Add remaining flour until dough leaves the sides of the bowl.

Turn out onto a lightly floured surface and knead until the dough is smooth and elastic with tiny blisters on the surface, about 5 minutes. Place in a lightly-greased bowl and turn the dough to grease the top. Cover with a damp cloth. Let rise in a warm place until doubled, about 1 hour. Punch down. You may shape the dough now, or let it rise again until doubled and then punch it down and shape.

Preheat the oven to 425 degrees and place a large shallow pan of boiling water in the bottom of the oven.

French rolls: shape the raised dough into 3 inch balls. Flatten under hands to make 4 inch circles or 6 inch tapered oblongs 3/4 inch thick. Use a very sharp knife or razor to make shallow cuts about 1/4 inch deep on top. Place on a greased baking sheet and brush with egg wash. Sprinkle with poppy or sesame seeds if desired. Let rise until doubled, brush again with egg wash and bake 20 minutes at 425 degrees.

Makes about 3 dozen rolls.

The texture is velvety and they have a nicely browned, chewy crust.