Spanish Hard Rolls (Bolillos)

    2 pk Active dry yeast
    1 ts Salt
5 1/2 c  Bread flour; up to 6 c
    2 c  Water; warm
    1 tb Honey
    1 tb Corn starch
2 1/2 ts Water

In large mixing bowl, combine yeast, salt, and 5 cups flour. On low
speed, mix until blended. Add honey and 2 cups of warm water. With
flat beater, mix approximately 2 to 3 minutes until mixture becomes
thick. Change to dough hook, and continue kneading for approximately
7 minutes, adding remaining flour in 1/2-cup increments during first
4 minutes of kneading. Place dough in greased bowl; turn greased side
up. Cover and let rise in warm place until doubled, about 1 hour.
Punch down; cover and let rise 15 to 20 minutes more.

Divide dough into 16 equal parts. Shape each part into oblong, about
5" long. Pinch ends to form points. Place on greased baking sheets.
Make slash about 3" long and 1/2" deep the length of the roll. Cover
and let rise until doubled, 40 to 60 minutes. Preheat the oven to
375°F.

Mix together cornstarch and 2-1/2 ts water; brush gently on rolls.
Bake until rolls are golden brown, about 35 to 40 minutes. Serve
warm.

Note: These rolls freeze very well.

Yield: 16 Rolls