Title: Spanish Hard Rolls (Bolillos)
Categories: Breads, Fatfree
Yield: 1 Servings

2 pk Active dry yeast; (I use
-rapid-rise)
1 ts Salt
5 1/2 c Bread flour; (5 1/2 to 6)
2 c Warm water
1 tb Honey
1 tb Cornstarch
2 1/2 ts Water

Makes 16 rolls

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.

>From: cmathew@iadfw.net (Craig & Joan Mathew)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe