Hard Rolls
hard rolls
Ingredients
- 4 1/2 − 5 1/2 cups flour
- 2 T sugar
- 2 t salt
- 1 pkg dry yeast
- 3 T margarine
- 1 1/2 cups hot water
- 1 egg white, room temp
- cornmeal
- 1/2 cup water
- 1 t cornstarch
Instructions
- 1
Mix 1 1/3 c. flour, sugar, salt and dry yeast.
- 2
Add softened margarine.
- 3
Gradually add very hot tap water and beat 2 min. at medium.
- 4
Add egg white and 1 c. flour, or enough flour to make thick batter.
- 5
Beat at high 2 min.
- 6
Stir in flour to make soft dough.
- 7
Knead.
- 8
Let rise til double.
- 9
Punch down and turn onto board.
- 10
Cover and let rest 10 minutes.
- 11
Divide in half and form each half into 9" roll.
- 12
Cut into 1−inch pieces.
- 13
Form into smooth balls and flatten and place 3 inches apart on greased baking sheets sprinkled with corn meal.
- 14
Cover and let rise til double.
- 15
Blend remaining 1/2 c. water into cornstarch.
- 16
Bring to boil and cool slightly.
- 17
When ready to bake, brush each roll with cornstarch glaze.
- 18
Slit tops with sharp knife crisscross.
- 19
If desired, sprinkle with sesame or poppy seeds.
- 20
Bake at 450 about 15 min.