Hard Rolls Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Sugar | 1 1/2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Active dry yeast | 1 | |
| About 6 cups all-purpose flour, unsifted | ||
| Cornstarch | 1 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
In a pan combine water, sugar, salt, and butter.
Warm over low heat, stirring, to a temperature between 105° and 115° on a candy thermometer.
Pour into a large bowl; stir in yeast until dissolved.
With an electric mixer or heavy spoon, beat in 5 cups of the flour to form a dough.
Turn dough onto a board coated with about 1/2 cup of the remaining flour and knead for 10 minutes until dough is smooth and feels velvety; add more flour if needed to keep dough from sticking.
Place in a greased bowl and turn dough over to grease top.
Cover bowl with clear plastic film and let rise in a warm place until dough has almost doubled (about 1 1/2 hours).
Punch down and squeeze dough to release air bubbles, then turn out onto a lightly floured board.
Divide into 16 equal pieces.
Form each piece into a smooth ball.
Shape each into an oblong by rolling it and gently pulling from the center to the ends until it is about 4 inches long (center should be thicker than ends).
Place rolls about 2 inches apart on greased baking sheets.
Cover lightly with a towel.
Let rolls rise for about 35 minutes or until they are almost doubled in size.
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush each roll with cornstarch mixture; then, with a sharp knife or razor blade, cut a slash about 3/4 inch deep and about 2 inches long on top of each roll.
Bake in a 375° oven for 35 to 40 minutes or until they are golden brown and sound hollow when tapped.
Cool on wire racks and wrap tightly to store.
Warm over low heat, stirring, to a temperature between 105° and 115° on a candy thermometer.
Pour into a large bowl; stir in yeast until dissolved.
With an electric mixer or heavy spoon, beat in 5 cups of the flour to form a dough.
Turn dough onto a board coated with about 1/2 cup of the remaining flour and knead for 10 minutes until dough is smooth and feels velvety; add more flour if needed to keep dough from sticking.
Place in a greased bowl and turn dough over to grease top.
Cover bowl with clear plastic film and let rise in a warm place until dough has almost doubled (about 1 1/2 hours).
Punch down and squeeze dough to release air bubbles, then turn out onto a lightly floured board.
Divide into 16 equal pieces.
Form each piece into a smooth ball.
Shape each into an oblong by rolling it and gently pulling from the center to the ends until it is about 4 inches long (center should be thicker than ends).
Place rolls about 2 inches apart on greased baking sheets.
Cover lightly with a towel.
Let rolls rise for about 35 minutes or until they are almost doubled in size.
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush each roll with cornstarch mixture; then, with a sharp knife or razor blade, cut a slash about 3/4 inch deep and about 2 inches long on top of each roll.
Bake in a 375° oven for 35 to 40 minutes or until they are golden brown and sound hollow when tapped.
Cool on wire racks and wrap tightly to store.
Chef
