Recipe For Cooking Bolillos

Toaster Oven Yeast Breads :: Dinner Rolls

Bolillos (Mexican Hard Rolls)

1 pkg. active dry yeast
2 tea. sugar
1 3/4 C. warm water (110 degrees F)
1 tea. salt
6 C. sifted flour

Stir yeast and sugar together in a lrg. bowl; stir in warm water. Add salt, then beat in flour, 1 C. at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 C., just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 min., or until smooth and satiny. Place in a lightly prepared 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 hr., or until doubled in bulk.

When dough has doubled, punch it down and 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 in. apart on a lightly floured cookie sheet. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.

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 min. or until lightly browned.

Makes approximately 36 rolls.