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BOLILLOS (bow-le-yo)

This is one of my favorites. A crisp roll on the outside, soft on the inside. It is a recipe I got years ago from Sunset Magazine. It is a Mexican roll.





List of Ingredients



• 2 cups water
  
• 1 1/2 tablespoon sugar
  
• 1 tablespoon salt
  
• 2 tablespoons butter or margarine
  
• 1 package active dry yeast
  
• about 6 cups all purpose flour (unsifted)
  
• 1 teaspoon cornstarch dissolved in 1/2 cup water
  






Instructions



1. In a pan combine water, sugar, salt, and butter. Warm over low heat, stirring, to a temperature between 105 and 115 degrees on a candy thermometer. Pour into large bowl and stir in yeast until dissloved. With a heavy duty mixer or heavy spoon beat in 5 cups of flour to form a dough. Turn dough onto a board coated with about 1/2 cup of the remaining flour and knead for 10 minutes or until dough is smooth and feels velvety. Add more flour if needed to keep dough from sticking. Place in a greased bowl and turn dough over to grease top. Cover bowl with clear plastic film and let rise in a wrm place until dough has almost doubled (about1 1/2 hours)
   
2. Punch down and squeeze dough to release air bubbles, then turn into a 16 inch roll and divide it into 16 equal pieces. Form each piece into a smooth ball by gently kneading. Shape each ball into an oblong by rolling it and gently pulling from the center to the ends until it is about 4 inches long (the center should be thicker then the ends. Place rolls about 3 inches apart on greased baking sheets. You'll need 3, about 12 by 15 inches. Let rise until almost doubled.
   
3. In a standard sized oven with two racks you can bake two sheets of rolls at a time. If you have only one oven, cover the third pan of shaped bolillos with clear plastic film (I cover with a dish towel first, then the plastic film so the plastic won't stick) and refrigerate for up to 30 minutes.
   
4. In a small pan heat the cornstarch and water to boiling. Cool slightly. Brush each roll with the cornstarch mixture, then with a VERY sharp knife or razor blade, cut a slash about 2 inches long on top of each roll.
   
5. Adjust the oven racks so they are equally spaced in the oven from top to bottom, then stagger the baking sheets to get the best distribution. Bake rolls in a 375 degree oven for 35 to 40 minutes, or until they are golden brown and sound hollow when tapped. Cool them on wire racks and wrap tightly to store. Makes 16 rolls.
   
6. If you make 16 rolls they will be huge. I have gotten so I make smaller rolls, maybe 2 1/2 to 3 inches instead of 4 inches. Makes 20 plus rolls.