CRUSTY WATER ROLLS

1 package (1/4 ounce) active dry yeast
1 1/3 cups warm water (105 to 115 degrees F)
1 tablespoon lard or vegetable shortening, melted, cooled
1 tablespoon honey
1 1/2 teaspoons salt
3 1/4 to 4 cups bread flour, divided use
1/4 cup cold water
1 teaspoon cornstarch

Mix yeast and warm water in large mixer bowl; let stand 5 minutes.

Stir lard, honey and salt into yeast mixture; add 2 1/2 cups of the flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour as needed to make soft dough, 1/2 to 1 cup.

Knead dough on floured surface, adding as much remaining flour as needed to prevent sticking, until dough is smooth and elastic, 15 to 20 minutes. Place in greased bowl; turn dough over. Let rise, covered, in warm place until doubled, about 1 hour.

Punch down dough; knead briefly. Let rest 10 minutes. Divide dough into 10 equal pieces; roll each piece into ball.

Starting at center and working toward opposite ends, roll each ball on floured surface with palms of hands into oval tapered at both ends. Each piece should be about 5 1/2 inches long and 2 inches wide at center. Place, evenly spaced, on 2 greased baking sheets; let rise, loosely covered, until almost doubled, about 25 minutes.

Mix cold water and cornstarch in small saucepan. Cook over high heat, stirring constantly, until mixture thickens and boils for 2 minutes.

Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade to 1/2 inch from each end, cutting about 1/2 inch deep.

Bake in preheated 375 degree F oven until rolls are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from baking sheets; cool on wire racks.

Makes 10 rolls
Source: Country Cooking, Favorite Recipes Magazine Number 20, 1987