Bread-Bakers v108.n028.2

The hard-roll recipe which is written with instructions for beating 
with an electric mixer ... if you have no mixer, certainly the 
traditional 120 stirring strokes with a wooden spoon or sturdy whisk 
would be a good place to start.  You can see the flour mixture smooth 
right out as the gluten develops in the liquid environment.  Scrape 
down the sides after 60 strokes, you won't have to count through the 
polysyllabic seventies!