2 pkgs. active dry yeast (I use rapid-rise)
 1 tsp. salt
 5-1/2 to 6 c. bread flour
 2 c. warm water
 1 Tbsp. honey
 1 Tbsp. cornstarch
 2-1/2 tsp. water
 
 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.
 Makes: 16 rolls.