| spanish Hard Rolls (bolillos) 1 Package Active Dry Yeast
2 Cups Warm Water (105 To 115 Degrees F)
1 Tablespoon Honey
1 Teaspoon Salt
5 1/2 To 6 Cups All-purpose Flour
1 Tablespoon Cornstarch
2 1/2 Teaspoons Water dissolve Yeast In 2 Cups Warm Water In Large Bowl. Stir In Honey, Salt And 3 Cups Of The Flour. Beat Until Smooth. Stir In Enough Remaining Flour To Make Dough Easy To Handle. Turn Dough Onto Floured Surface; Knead Until Smooth And Elastic, About 5 Minutes. place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 1 Hour. Dough Is Ready If Indentation Remains When Touched. punch Dough Down. Cover; Let Rest 15 Minutes. divide Dough Into 16 Equal Parts. Shape Each Part Into Oblong, About 5 Inches Long; Pinch Ends To Form Points. Place On Greased Cookie Sheets. Make Slash About 3 Inches Long And 1/2 Inch Deep The Length Of Each Roll. Cover; Let Rise Until Double, 45 To 60 Minutes. preheat Oven To 375 Degrees F. mix Cornstarch And 2 1/2 Teaspoons Water; Brush On Rolls. Bake Until Rolls Are Golden Brown, 35 To 40 Minutes. serve Warm. makes 16 Rolls. |
