Dissolve yeast in 2 cups warm water in large bowl. Stir in honey, salt and 3
cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough
easy to handle. Turn dough onto floured surface; knead until smooth and elastic,
about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until
double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down. Cover; let rest 15 minutes.
Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches
long; pinch ends to form points. Place on greased cookie sheets. Make slash about
3 inches long and 1/2 inch deep the length of each roll. Cover; let rise until double,
45 to 60 minutes.
Heat oven to 375 degrees F.
Mix cornstarch and 2 1/2 teaspoons water; brush on rolls. Bake until rolls are
golden brown, 35 to 40 minutes.