Recipe Cottage


LOCATION: Recipes >> Breads Yeast >> HARD ROLLS

Print this Recipe    HARD ROLLS

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
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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

19 of 20 people found the following review helpful:
Taste: Ease of Prep: Appearance:
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.

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.