|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Active dry yeast||1 Packet|
|All purpose flour||6 Cup (96 tbs)|
|Cornstarch||1 Teaspoon (with 1/2 cup water, stirred together)|
In a 1- to 2-quart pan, combine the 2 cups water, sugar, salt, and butter.
Warm over low heat, stirring, to about 110°F.
Pour into a large bowl; stir in yeast until dissolved.
Using an electric mixer or a heavy spoon, beat in 5 cups of the flour until dough is stretchy.
Scrape dough out onto a board coated with about 1/2 cup more flour; knead until dough is smooth and velvety, about 10 minutes.
Add more flour as required to prevent sticking.
Place dough in a greased bowl and turn over to grease top.
Cover with plastic wrap and let rise in a warm place until almost doubled, about 1 1/2 hours.
Punch dough down and knead briefly on a lightly floured board to release air.
Shape dough into a 16-inch roll and divide it into 16 equal pieces.
Knead each piece into a smooth ball; shape each ball into an oblong by rolling it and gently pulling from center to ends until roll is about 4 inches long (center should be thicker than ends).
Place rolls about 3 inches apart on greased baking sheets; you'll need 3 baking sheets, each about 12 by 15 inches.
In a standard-size oven with 2 racks, you can bake 2 sheets of rolls at a time.
If you have only 1 oven, cover the third pan of shaped bolillos with plastic wrap and refrigerate for up to 30 minutes.
Cover rolls lightly with plastic wrap and let rise in a warm place until almost doubled, about 35 minutes (45 minutes if refrigerated).
Remove plastic wrap.
In a 2- to 4-cup pan, bring cornstarch-water mixture to a boil, stirring.
Let cool slightly, then brush evenly over rolls.
With a very sharp knife or a razor blade, cut a slash about 3/4 inch deep and 2 inches long on top of each roll.
Adjust oven racks so they are equally spaced in oven from top to bottom, then stagger baking sheets to get the best heat circulation.
Bake rolls in a 375° oven until they are golden brown and sound hollow when tapped, 35 to 40 minutes; switch positions of baking sheets halfway through baking.
If made ahead, let cool on racks, then wrap airtight and store at room temperature until next day (freeze for longer storage).
To reheat, place rolls (thawed if frozen) directly on racks of a 350° oven until hot, 15 to 20 minutes.