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.

Heat 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.