Bolillos (Little Crusty Rolls)

Stir together 2 cups flour and the yeast. Stir 2 cups water, sugar, butter and salt over low fire until warm.

Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat for 1 minute on medium speed or 150 strokes by hand.

Stir in more flour for a moderately stiff dough. Turn onto a lightly floured surface and knead until smooth, about 8 to 10 minutes.

Shape into a ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.

Punch down dough. Let rest for 10 minutes. Divide into pieces and shape each piece into a ball, then each ball into a 5-inch oval by rolling it and gently pulling ends into points.

Place on greased baking sheets. Let rise in a warm place until size doubles, about 30 minutes.

Boil 1/4 cup water and cornstarch, then cool slightly. Brush each roll with the mixture. Cut a slash 2 inches long and 3/4 inches deep in each roll with a knife.

Bake in a preheated 400 degrees F oven for 35 to 40 minutes, or until golden brown.