Spanish Hard Rolls (Bolillos)

2 pkgs. active dry yeast (I use rapid-rise) 1 tsp. salt 5-1/2 to 6 c. bread flour 2 c. warm water 1 Tbsp. honey 1 Tbsp. cornstarch 2-1/2 tsp. 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 2-3 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 15-20 minutes more.

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

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

NOTE: these rolls freeze very well. Makes: 16 rolls.