Spanish Hard Rolls

• 375 fahrenhei
• 16 equal par shape oblong (into)
• 5 lon ends to form poin place on greased baking shee make slash about (inches)
• 3 long (inches)
• 2 pkgs
• 1/2 increments during first
• 1/2 deep the length of the roll
• 750 gr bread flour
• 650 gr flour
• 475 ml warm water