Recipe: Hard Rolls

recipelink.com Chat Room Recipe Swap - 2001-07-29
From: recipelink.com

HARD ROLLS
Source: Fleischmann's New Treasury of Yeast Baking

4 1/2 - 5 1/2 cups flour
2 Tbsp. Sugar
2 tsp. salt
1 pkg. dry yeast
3 Tbsp. margarine
l 1/2 cups hot water
1 egg white (at room temp)
corn meal
1/2 cup water
1 tsp. cornstarch

Mix 1 1/3 cups flour, sugar, salt and dry yeast. Add softened margarine. Gradually add very hot tap water and beat 2 min. at medium. Add egg white and 1 cup flour, or enough flour to make thick batter. Beat at high 2 min. Stir in flour to make soft dough. Knead. Let rise until double.

Punch down and turn onto board. Cover and let rest 10 minutes. Divide in half and form each half into 9-inch roll. Cut into 1-inch pieces. Form into smooth balls and flatten and place 3 inches apart on greased baking sheets sprinkled with corn meal. Cover and let rise till double.

Blend remaining 1/2 cup water into cornstarch. Bring to boil and cool slightly. When ready to bake, brush each roll with cornstarch glaze. Slit tops with sharp knife crisscross. If desired, sprinkle with sesame or poppy seeds. Bake at 450 about 15 minutes.