Bolillos (Mexican Hard Rolls) Recipe

Bolillos (Mexican Hard Rolls) Recipe

Ingredients:

1 pkg of yeast (active dry)
2 tsps of sugar (granulated)
1-3/4 c of water (warm, 110 degrees F)
6 c of flour (all purpose); sifted
1 tsp of salt

Instructions:

Dissolve sugar and yeast with (warm) water inside a mixing bowl then stir thoroughly. Add the salt and gradually add sifted flour; beat thoroughly till it becomes stiff. Turn onto slightly floured surface then knead for 8-10 mins or till satiny and smooth.

Place dough in buttered bowl; turn once and cover it with parchment paper then towel. Allow it to rise till volume is doubled or about an hour. Punch dough down then let it double its volume again.

Divide dough equally into thirty-six pieces. Roll each piece into football-shaped roll, twisting both ends. Arrange them on slightly floured cooking sheet, about 2-inches apart. Score its top surface diagonally with scissors and cover it with cloth; let it rise till its volume is doubled.

When almost done, preheat the oven (400 degrees F) then gently brush oil on top surface of rolls. Bake inside preheated oven for 20-30 mins till slightly browned.

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