LOCATION: Recipes >> Breads Yeast >> HARD ROLLS
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HARD ROLLS
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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
Mix 1 1/3 c. 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 c. flour, or enough flour to make
thick batter. Beat at high 2 min. Stir in flour to make soft
dough. Knead. Let rise til double. Punch down and turn onto
board. Cover and let rest 10 minutes. Divide in half and form
each half into 9" 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 til double. Blend
remaining 1/2 c. 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 min.
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19 of 20 people found the following review helpful:
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Not exactly what I was expecting, August 15, 2004 - 11:27 AM
Reviewer: Anonymous from Rochester Hills, MI USA
I was expecting these rolls to turn out like the ones you get atsome resturants. Hard, Moist, and delicious. But they turned out like English muffins they even tasted like them. So they didn't meet my expectations but they taste ok.
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