| 1 |
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. |
| 2 |
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. |
| 3 |
Punch down dough; knead briefly. Let rest 10 minutes. Divide dough into 10 equal pieces; roll each piece into ball. |
| 4 |
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. |
| 5 |
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. |
| 6 |
Bake in preheated 375 F oven until rolls are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from baking sheets; cool on wire racks. |
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