Spanish Crusty Rolls

Spanish Crusty Rolls

2 teaspoons dried yeast
1 teaspoon sugar
1/2 cup warm milk, approximately
1 cup of water
4 cups plain flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon corn flour
2 teaspoons plain flour, extra

Combine yeast, sugar, milk and water in small bowl. cover, stand in
warm place about 10 minutes or until frothy. Sift flour and salt into
large bowl, add combined yeast mixture and oil; mix into a soft dough.
Knead dough on floured surface about 10 minutes or until smooth and
elastic. Place dough in oiled bowl, cover tightly, stand in warm place
about 30 minutes or until doubled in size. Turn dough onto floured
surface, knead until smooth. Divide dough into 8 pieces. Shape each
piece into a ball, place on greased oven trays. Cover loosely with a
tea towel, stand in a warm place about 20 minutes or until doubled in
size. Brush rolls with a little extra milk; sprinkle with combined
corn flour and extra flour. Place rolls in cold oven, turn to 375F,
bake about 25 minutes or until rolls are browned and sound hollow when
tapped. Makes 8.