Bolillos (Mexican Hard Rolls)
Bolillos (Mexican Hard Rolls)
1 package active dry yeast
2 tsps granulated sugar
1 3/4 cups warm water (110 deg F)
1 tsp salt
6 cups sifted all-purpose flour
Stir yeast & 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 & knead 8 to 10 min, or until smooth & satiny
Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper & 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 & 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 & let rise until doubled in bulk
When nearly doubled, preheat oven to 400 deg F & lightly oil the tops of the rolls with a pastry brush
Bake for 20 to 30 min or until lightly browned
Makes 36 rolls
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