Breads Yeast: Hard Rolls 01 by Recipe Cottage

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	Hard Rolls 01

		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 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.