Holland Dutch Rolls

• 2 packages active dry yeast
• 2 cups lukewarm water
• 2 cups milk
• 1/4 cup unsalted butter
• 3 tablespoons sugar
• 9 -10 cups flour
• 1 tablespoon olive oil
• Topping
• 1 tablespoon sugar
• 1 ounce active dry yeast
• 3/4 cup rice flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup water

1. In a large bowl, sprinkle yeast over 1 cup water.
2. Stir and let it sit for 10 minutes.
3. Combine milk, 1 cup water, sugar and butter in a saucepan.
4. Heat until butter has melted.
5. Cool till it is lukewarm.
6. Stir into yeast.
7. Gradually add the flour and salt until dough is well combined.
8. Knead for 3-5 minutes.
9. Brush a bowl with half the oil.
10. Add dough and turn over.
11. Cover with a towel.
12. Let it rise until double in volume ie.
13. for about an hour.
14. Punch down and knead briefly.
15. Shape into rolls and place on a baking sheet, lined with parchment paper.
16. You can sprinkle the pan with cornmeal first, if desired, for an extra crunch.
17. Spread topping over loaves.
18. Cover loosely.
19. Let it rise until double for about an hour.
20. Preheat oven to 350 deg F Cool on racks.

active dry yeast, water, milk, unsalted butter, sugar, flour, olive oil, topping, sugar, active dry yeast, rice flour, salt, olive oil, water

Taken from www.food.com/recipe/holland-dutch-rolls-9525 (may not work)