Ingredients Jump to Instructions ↓

  1. 2 pkgs. active dry yeast (I use rapid-rise)

  2. 1 tsp. salt

  3. 5-1/2 to 6 c. bread flour

  4. 2 c. warm water

  5. 1 Tbsp. honey

  6. 1 Tbsp. cornstarch

  7. 2-1/2 tsp. water

  8. 5 cups flour. On low speed, mix until blended. Add honey and 2 cups of warm water. With flat beater, mix approximately

  9. 2-3 minutes until mixture becomes thick. Change to dough hook, and continue kneading for approximately

  10. 7 minutes, adding remaining flour in 1/2-cup increments during first

  11. 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

  12. 15-20 minutes more.

  13. 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,

  14. 40-60 minutes. Preheat the oven to

  15. 375 degrees Fahrenheit.

  16. 2-1/2 tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm.

  17. NOTE: these rolls freeze very well. Makes: 16 rolls.


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