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Hard Rolls

2 teaspoons active dry yeast
2 teaspoons sugar
1 egg white
3 cups bread flour
1 teaspoon salt
2 1/2 tablespoons corn oil
1 cup warm water

Combine yeast, salt and 2-1/2 cups flour. Mix on low speed in
Kitchen Aid with flat hook until blended. Then slowly add the corn
oil and finally the egg white and sugar dissolved in the warm water.
Continue stirring for 2-3 minutes. Change to a dough hook and knead
for 7 minutes, adding remaining flour during the first 4 minures.
Adjust with flour or water to achieve an elastic mix (falls off
the hook when just right). Place dough in an oiled bowl and let
rise until doubled. Punch down and let rise for 15-20 minues more.
Divide into 10-12 round portions on a greased cookie sheet. Allow
to rise until doubled. Place in a 375F. preheated oven and bake
until golden brown (about 30 minutes). Steam oven the 1st 10 minutes
for a hard and chewy crust.

NOTES : For additional crispness to the crust, it helps to spray
the rolls periodically with a fine mist of water. The rolls are
finished when they sound hollow when tapped.


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