HARD ROLLS

poppy or sesame seeds
1 teaspoon cornstarch
corn meal
Mix 1 1/3 cups flour with 2 tablespoons sugar, 1 1/2 teaspoons salt, and 1 pkg dry yeast. Add 3 tablespoons softened margarine.
Gradually add 1 1/2 cups hot tap water and beat with electric mixer for 2 minutes on medium speed.
Add 1 egg white and 1 cup flour and beat for 2 minutes on high speed.
Stir in additional flour as needed to make soft dough. Knead for 10 minutes.
Place in greased bowl; turn to coat.
Cover and let rise until double.
Punch down on board and let rest 10 minutes.
Divide in half and make 2 9-inch rolls.
Cut rolls crosswise into 18 1-inch pieces and form into smooth balls. Grease baking sheet and sprinkle with corn meal.
Place on baking sheet 3 inches apart. Cover and let rise until double.
Blend 1/2 cup water with 1 teaspoon cornstarch; bring to a boil - cool slightly. Brush each roll with mixture then slit tops with knife.
Sprinkle tops with sesame or poppy seeds and bake at 450° for 15 minutes or until done. Cool on wire racks.