Bolillitos

So finally I am getting to making those yummy Mexican rolls I am able to  purchase when in Hermiston, Oregon.  They are a lot like a crusty French roll, but filled with cream cheese and jalapenos.  You don't have to fill them, you could just make the rolls and use them for sandwiches.
It is finally the weekend so I have time for all the raising, punching down and baking.  Here we go:

2 cups water
1 1/2 teaspoons honey
2 tablespoons butter
1/4 teaspoon salt
3 cups bread flour (HIGH GLUTEN FLOUR)
3 cups wheat flour
1 (1/4 ounce) package yeast
6 ounces cream cheese (optional)
1/4 cup jalapeno, sliced (optional)

glaze

1/2 cup water
1 teaspoon cornstarch

Directions:

Heat water, honey, butter, and salt together in a saucepan.
Let cool to lukewarm; add yeast.
Let stand for 10 minutes.
In separate bowl, add flour to the water mixture; mix well.
Turn out and knead for 10 minutes, adding more flour as necessary.
Replace in bowl, cover and let rise until doubled.
Punch down, divide into sixteen pieces and form into logs.
Place rolls on greased baking sheet.
at this point add cream cheese and a few jalapenos to the inside.  Cover and let rise until doubled.

 Preheat oven to 375°F.
 While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
  Brush rolls with the glaze and lightly score top of rolls with sharp knife.
  Bake 35 minutes or until golden.