Instructions: Processor method:
Fit metal blade in work bowl of food processor. Add flour and salt. Pulse to combine.

Stir yeast into the 1/4 cup of warm water. Pour into machine while motor runs. Pour in the remaining cold water while motor continues to run. Process until ball forms. Check for moisture content by watching the ball-if it does not form a cohesive ball, it is too dry-add water by teaspoons until ball forms. If ball is sticking to sides of work bowl as it revolves, it is too moist-add flour by Tablespoons. Let it incorporate and check again before adding any more. When ball is right, let it revolve for 45 seconds to knead. Finish as directed below.

Hand or Mixer method:
Pour all of the water (it should be warm) into large mixing bowl. Stir in yeast. Let set a couple of minutes to proof. Combine salt and flour. Beat in 1 cup of flour for 1 minute. Add second cup and beat 1 minute. Add third cup and stir to moisten flour, then empty out onto floured counter and knead for 8 minutes. Finish as directed below.

To Finish: Transfer dough to a 1-gallon plastic zip-type bag and zip closed.

Set in a warm, draft free place until doubled, about 45 minutes.

Grease large baking sheet with 1 Tablespoon shortening. Sprinkle evenly with cornmeal. Punch dough down. On lightly floured surface, shape dough into a 12" roll. Cut dough into 12 pieces. Shape each into a rounded oval. Place on baking sheet 2 inches apart. Gently pull rolls to elongate slightly and taper the ends. Cover loosely with lightly sprayed plastic wrap. Let rolls rise until almost doubled, about 40 minutes. Preheat oven to 450 F.

Place one oven rack in lower section of oven and one in middle. Place shallow pan of hot water on lower rack just before putting the rolls into the oven. Put cold water into a spray bottle.

Combine 1/2-teaspoon cornstarch with 1/3 cup water. Bring to a boil. Slash each roll at an angle. Brush rolls with cornstarch water and sprinkle with poppy seeds. Place in center of oven and immediately spray oven quickly with water.

Bake for 25-30 minutes, until deep golden brown. 10 minutes after they have started baking, quickly open door and re-spray into oven. When baked, transfer to rack and cool slightly. Serve warm.

If desired, rolls can be frozen after baking. Cool completely. Double wrap and freeze for up to 1 month. Thaw, then re-warm in 350 F. oven before serving.

Microwave warming will soften crust.

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