Crusty Poppy Seed Rolls

These are small crisp bread rolls with a crunchy crust and a soft tender crumb, also known as hard rolls. They are eaten with butter for breakfast, or with cold cuts for lunch.

Dividing the dough into 12 pieces makes smaller dinner size rolls. Divide into 6 or 8 pieces if you want to make sandwich rolls.

3 cups flour
1 pkg. dry yeast
1 1/2 tsp salt
1 cup hot water (125 degrees)
corn meal for baking sheets
1 egg white mixed with a tablespoon of water
poppy seeds

Mix the flour, yeast and salt in a mixing bowl. Add the hot water and mix to form a ball.

Knead well and let rise.

Form 12 ovals. Place on baking sheets sprinkled with corn meal. Pull ends to taper.

Let rise. Brush rolls with egg white mixed with water; this is will make the poppy seeds stick. Sprinkle with poppy seeds.

Bake in a pre-heated 450 degree oven for 20 minutes with a pan of hot water on the lower rack.

Makes 12 rolls