HERB FLAVORED HARD ROLLS

4 3/4 to 5 1/4 cups unsifted flour, divided use
2 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
3 tablespoons margarine, softened
1 1/2 cups hot water (120-130 degrees F)
1 egg white (at room temperature)
1 teaspoon dill weed
Cornmeal
FOR TOPPING:
1/2 cup water
1 teaspoon cornstarch
Sesame seed

Mix 1 1/3 cups flour, sugar, salt and undissolved yeast. Add margarine. Gradually add the 1 1/2 cups hot water and beat 2 minutes at medium speed of mixer.

Add egg white, dill and 1 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough.

On floured board knead until smooth, about 4 minutes. Divide dough into 18 pieces. Form each into a ball. Place on greased baking sheets sprinkled with cornmeal. Cover; let rise in warm draft-free place 1 hour.

Boil the 1/2 cup water and cornstarch. Remove from heat and cool slightly. Brush rolls with mixture. Slash an X in tops of rolls. Sprinkle with sesame seed.

Bake at 400 degrees F for 15 minutes, or until done. Remove from baking sheets and cool on racks.

Makes 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated