Recipe for cooking spanish hard rolls

Recipes from Spain and Portugal :: Spanish and Portuguese Breads

1 pkg. active dry yeast
2 c. warm water (105 to 115 degrees fahrenheit)
1 Tbsp. honey
1 tsp. salt
5 1/2 to 6 c. flour
1 Tbsp. cornstarch
2 1/2 tsp. water

Dissolve yeast in 2 c. warm water in large bowl. Stir in honey, salt and 3 c. 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 mins.

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 mins.

Divide dough into 16 equal parts. Shape each part into oblong, about 5 in. long; pin. ends to form points. Place on greased cookie sheets. Make slash about 3 in. long and 1/2 in. deep the length of each roll. Cover; let rise until double, 45 to 60 mins.

Preheat oven to 375 degrees fahrenheit.

Mix cornstarch and 2 1/2 tsp. water; brush on rolls. Bake until rolls are golden brown, 35 to 40 mins.

Serve warm.

Makes 16 rolls.