Bolillos (Mexican Hard Rolls)

1 package active dry yeast
2 teaspoons granulated sugar
1 3/4 cups warm water (110 degrees F)
1 teaspoon salt
6 cups sifted all-purpose flour

Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny.

Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk. When dough has doubled, punch it down and allow to double again.

Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends. Lay rolls about 2 inches apart on a lightly floured baking sheet. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.

When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush. Bake for 20 to 30 minutes or until lightly browned.

Makes 36 rolls.

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