| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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