5 1/2 - 6 c. enriched flour
1 pkg. dry yeast
2 c. water
2 tbsp. sugar
2 tbsp. butter
1 tsp. salt
1/4 c. water
1/2 tsp. cornstarch

Stir together 2 cups flour and yeast. Heat 2 cups water, sugar, butter and salt over low heat, only, until warm, stirring to blend.

Add liquid ingredients to flour and yeast mixture and beat until smooth, about 2 minutes at medium speed of electric mixer or 300 strokes by hand.

Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make a moderately stiff dough.

Turn onto lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides.

Cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down. Let rest 10 minutes.

Divide into 18 equal pieces; shape each piece into a ball. Shape each ball into a 5" oval by rolling it with hands and gently pulling ends into points. Place on greased baking sheets.

In warm place, let rise until doubled, about 30 minutes. Heat 1/4 cup water and cornstarch to boiling; cool slightly.

Brush each roll with mixture; with very sharp knife, cut slash 2" long and 3/4" deep in each roll.

Bake in preheated 400 degree oven for 35 to 40 minutes or until golden brown.