Spanish Hard Rolls (Bolillos)
Makes 16 rolls
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
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.