Whisk around 400 ml of water and the cornstarch in a saucepan. Bring the mixture to the boil, stirring constantly, then let it cool down again to the warmth of your hand. Let the rest of the water get lukewarm, pour into a cup and crumble the yeast into it. Dissolve the yeast in it while stirring.
Put the dissolved yeast, the water thickened with cornstarch and the salt together with the flour in a large bowl and knead everything into a smooth, supple dough.
Let the dough rise well (about 30 minutes). Then form rolls out of this and let rise again (approx. 15 minutes). Bake in the oven at 200 ° C (convection) until golden brown.
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