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Ingredients
- 2 pkt active dry yeast (I use rapid-rise)
- 1 tsp salt
- 5Â 1/2 c. bread flour (5 1/2 to 6)
- 2 c. hot water
- 1 Tbsp. honey
- 1 Tbsp. cornstarch
- 2Â 1/2 tsp water
Directions
- Makes 16 rolls
- In large mixing bowl, combine yeast, salt, and 5 c. flour. On low speed, mix till blended. Add in honey and 2 c. of hot water. With flat beater, mix approximately 2-3 min till mix becomes thick. Change to dough hook, and continue kneading for approximately 7 min, adding remaining flour in 1/2-c. increments during first 4 min of kneading. Place dough in greased bowl; turn greased side up. Cover and let rise in hot place till doubled, about 1 hour. Punch down; cover and let rise 15-20 min more.
- Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long. healthy pinch ends to create 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 till doubled, 40-60 min. Preheat the oven to 375 degrees Fahrenheit.
- Mix together cornstarch and 2-1/2 teaspoon water; brush gently on rolls. Bake till rolls are golden, about 35-40 min. Serve hot.
- NOTE: these rolls freeze very well.
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