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Spanish Breads, Fatfree 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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