|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Active dry yeast||1⁄4 Ounce (1 package)|
|All purpose flour||6 Cup (96 tbs), unsifted|
|Cornstarch||1 Teaspoon, dissolved in 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
In a pan combine water, sugar, salt, and butter.
Warm over low heat, stirring, to a temperature between 105° and 115° on a candy thermometer.
Pour into a large bowl; stir in yeast until dissolved.
With an electric mixer or heavy spoon, beat in 5 cups of the flour to form a dough.
Turn dough onto a board coated with about 1/2 cup of the remaining flour and knead for 10 minutes until dough is smooth and feels velvety; add more flour if needed to keep dough from sticking.
Place in a greased bowl and turn dough over to grease top.
Cover bowl with clear plastic film and let rise in a warm place until dough has almost doubled (about 1 1/2 hours).
Punch down and squeeze dough to release air bubbles, then turn out onto a lightly floured board.
Divide into 16 equal pieces.
Form each piece into a smooth ball.
Shape each into an oblong by rolling it and gently pulling from the center to the ends until it is about 4 inches long (center should be thicker than ends).
Place rolls about 2 inches apart on greased baking sheets.
Cover lightly with a towel.
Let rolls rise for about 35 minutes or until they are almost doubled in size.
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush each roll with cornstarch mixture; then, with a sharp knife or razor blade, cut a slash about 3/4 inch deep and about 2 inches long on top of each roll.
Bake in a 375° oven for 35 to 40 minutes or until they are golden brown and sound hollow when tapped.
Cool on wire racks and wrap tightly to store.