| Mexican Bolillos ~ Mexican Small Bread Rolls (bow-lee-yos) 2 cups lukewarm water 1 package dry yeast 2 tsp salt ¼ cup sugar 5 cups unbleached flour 1 tbsp cornstarch 1/3 cup cold water 1. Stir together water, yeast, salt, and sugar. Beat in (using electric or hand beater) 2 cups of flour, then stir in 2½ cups more to make a sticky, but firm dough. 2. Flour board with remaining ½ cup flour and turn out dough. Knead for 5 to 6 minutes only, then transfer dough to an oiled bowl. Let rise (covered) in a warm place until doubled in bulk (about 1½ hours). Punch down dough and divide into 12 equal pieces. 3. Roll each piece into a ball between your palm and pull the ends into a long roll shape. Place on an greased baking sheet and, with a sharp knife that has been dipped into cold water, make a slash lengthwise in the top of the roll ½ inch from each end and about ½ inch deep. Preheat oven to 450 degrees F. 4. Brush top of rolls with cornstarch mixed with water and put rolls in preheated 450 degrees F oven. Place a long baking pan of boiling water on the rack below the rolls to make a crusty exterior. 5. After 10 minutes reduce heat to 375 degree F and bake until rolls are golden brown (about 20 minutes). Serve warm or reheat before serving. Makes 12 |
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