Hard Rolls

Ingredients

• 1 pkg yeast
• ¼ cup warm water
• ¾ cup hot water
• 1 tbsp sugar
• 1 tbsp salt
• 2 tbsp butter
• 4 cup about flour
• 2 egg whites
• cornmeal

Method

1. Dissolve the yeast in the warm water. Combine the hot water, sugar, salt and butter; cool to lukewarm.
2. Add 1 cup of the flour and the dissolved yeast; beat well. Fold in the stiffly beaten egg whites. Add enough of the remaining flour to make a soft dough.
3. Turn out on a floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once. Cover; let rise in a warm place until doubled, about 1 hour.
4. Punch down and let rest 10 minutes. Divide into 16 to 18 parts. Roll each into a 4-inch length, tapering the ends. Place 2 inches apart on a greased baking sheet sprinkled with cornmeal. Let rise, uncovered, until doubled.
5. Place a pan of boiling water on the bottom shelf of the oven. Bake at 400 degrees for 12 to 15 minutes. Turn off the heat and leave the rolls in the oven 30 minutes longer to crisp.

Notes

Yield: 16 to 18 rolls.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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