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Hard Rolls Recipe

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This recipe for Hard Rolls, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Cluff
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs. dry yeast
1 1/2 cups warm water
1 1/2 tsp. salt
3 1/2 cups white flour
cornmeal

Directions:
Directions:
In a large bowl, dissolve the yeast in warm water, add a pinch of sugar if desired. Add salt and 3 cups of flour. Knead for about 10 minutes, until smooth, adding more flour as needed. Place in bowl, cover, let rise in a warm place until double. Punch down, pull off pieces of dough slightly larger than a golf ball, shape round and smooth. Place on a greased cookie sheet about 2 inches apart. Sprinkle with cornmeal and cover. Let rise again until doubled. Preheat the oven to 450 during the final rising. Brush the risen rolls with cold water, put in the oven and immediately throw several ice cubes on the floor of the oven, or put a pan of boiling water there, or spray the oven quickly with a plant atomizer (plant atomizer requires additional spray half-way through the cooking). Check after 15 minutes. When the rolls are browned, they should be done.

For hard whole-wheat rolls replace 1/2 cup white flour with whole-wheat flour.

Personal Notes:
Personal Notes:
The secret to making hard rolls is to create steam in the oven so that they will develop a good crust as they bake.

 

 

 

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