Bolillos Mexican Hard Rolls |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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I needed something for my Brunch thingy, so I found this on-line from Mexican Recipes ( I googled) :) Ingredients:
1 package active dry yeast |
2 tsp granulated sugar |
1-3/4 cups warm water |
1 tsp salt |
6 cups all-purpose flour, sifted |
*optinal* i add 1/2 tsp cumin or mex oregano with dry ing. |
*prep time is mostly for the dough to rise |
Directions:
1. 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.
2. 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.
3. When dough has doubled, punch it down and allow to double again.
4. 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.
5. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.
6. 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.
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