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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.