2 cups water
1 1/2 tbsp. sugar
1 tbsp. salt
2 tbsp. butter
1 (1/4 oz) pkg. active dry yeast
5 1/2 to 6 cups unbleached bread flour
1 tsp. cornstarch
1/2 cup water

In a saucepan or a in the microwave, warm the water, sugar, salt and butter. Allow to cool to 110°F or less. Stir in yeast until dissolved.

Gradually stir in 5 cups flour to make a stiff dough. Turn out onto a floured work surface and knead until smooth and elastic, adding flour as needed to keep dough from sticking. (You may need more or less of the flour than is called for, but keep in mind that the less flour used, the lighter the bread.) Knead dough for about 5-8 minutes.

Form a ball with the dough. Oil a large bowl and turn the dough once in the bowl to coat with oil. (This will prevent a skin from forming on the dough.) Cover the bowl with a damp cloth or plastic wrap and place it in a warm place to rise until doubled in size (about 1 1/2 to 2 hours but it might take longer depending upon conditions).

When the dough has doubled in size, punch down to deflate. Divide into 16-18 rolls.

First, shape the rolls into a ball, then pull to form an oblong shape. Sprinkle a baking sheet with cornmeal.

Place the rolls about 3 inches apart on the baking sheet and let rise again, in a draft-free place, until almost doubled (about 35 minutes).

Stir together 1 tsp. cornstarch and 1/2 cup water until dissolved. Heat cornstarch and water to boiling. Let cool for 15 minutes.

When rolls have doubled in size, preheat oven to 375°F. Brush rolls with cornstarch mixture. Slash rolls about 1/2-inch deep using a razor or very sharp knife.

Let rolls rest and rise again for about 10-15 minutes.

Bake for 30-40 minutes or until golden brown. Rolls should sound hollow when tapped on the bottom.

Cool on wire rack.

Submitted by: CM