Spanish Hard Rolls (Bolillos)

Directions

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 ½-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 inches long.

pinch ends to form points. Place on greased baking sheets.

Make slash about 3 inches long and ½-inch deep the length of the roll.

Cover and let rise until doubled, 40 to 60 minutes.

Preheat the oven to 375℉ (190℃) Fahrenheit.

Mix together cornstarch and 2½ teaspoon water; brush gently on rolls.

Bake until rolls are golden brown, about 35 to 40 minutes. Serve warm.

NOTE: these rolls freeze very well.