Bolillos by Ell
Source of Recipe
Ell
Recipe Introduction
These Mexican Rolls � similar to French bread � crusty on the outside and soft on the inside and wonderful for sandwiches.
List of Ingredients
2 Cups Water
1 Pkg Active Dry Yeast
1 1/2 Tbsp Sugar
About 6 Cups All Purpose Flour
1 Tbsp Salt
1 Tsp Cornstarch Dissolved In 1/2 Cup Water
2 Tbsp Butter Or Margarine
Recipe
In a small pan, combine water, sugar, salt and butter; heat over low heat to 110�. Pour into a large bowl and stir in yeast; let stand until softened (about 5 minutes).
Beat in 5 cups of the flour until incorporated. Knead on a floured board until dough is smooth and elastic (about 10 minutes), adding more flour as needed (or use mixer with dough hook). Place in a greased bowl; turn to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and knead briefly on a lightly floured board. Divide into 16 equal pieces. Form each piece into a smooth ball; then, by rolling and gently pulling from center to ends, shape into a football about 4 inches long (center should be thicker than ends). Place rolls 2� apart on greased baking sheets. Cover with a kitchen towel and let rise until almost doubled (about 35 minutes).
In a pan, bring cornstarch mixture to a boil; let cool slightly. Brush each roll with mixture. With a sharp knife or razor blade, cut a lengthwise slash, about 3/4 � deep and 2� long, into top of each roll.
Bake in 375, oven until rolls are golden brown and sound hollow when tapped on bottom (35 to 40 minutes). Let cool on a rack; wrap airtight to store. Makes 16 rolls.
|
|
member logon
