1 1/4 cups lukewarm water
1 cake yeast or 1 package dry yeast
1 1/2 teaspoons salt
1 tablespoon soft lard
1 tablespoon sugar
3 1/2 cups flour
Let raise and punch down. Let rise again. Roll out and cut. Place on greased cookie sheet sprinkled with cornmeal.
Brush with cornstarch glaze. Let rise about 1 1/2 hours. Brush again with cornstarch glaze (see below). Sprinkle with salt and caraway seeds. Bake about 20 minutes at 350 degrees or until brown.
For Cornstarch Glaze
Mix 1 teaspoon cornstarch with 1 teaspoon cold water. Add about 1/3 cup
boiling water. Cook until smooth. Let cool before using. Caraway seeds
or poppy seeds are optional.