Bolillos - Crusty Mexican Rolls

Bolillos are the crusty rolls staple to Mexico. Nearly every village has a bakery and every bakery makes Bolillos.

 It is a lovely crusty bread perfect with hot soups. It makes lovely sandwiches too. It is simply fabulous with a little butter. Great for any meal where you want crisp rolls.

Bolillos – Crusty Mexican Rolls

Recipe adapted from www.foodnetwork.com 

 here  is a video on shaping the rolls

 

Ingredients

3 ¼ cups all- purpose flour

2 ¼ teaspoon instant dry yeast

1 tablespoon honey

1 tablespoon butter or shortening melted and cooled

1 1/3 cup warm water

1 ½ teaspoons salt

¼ cup cold water

1 teaspoon cornstarch

Method

Take warm water in a large mixing bowl. Add yeast. Stir and let stand for 5 minutes.

Stir in honey and butter/shortening. Add salt and stir.

Add flour.  First 2 ½ cups and then remaining quantity bit by bit kneading well so that the dough comes together. Knead for about 10 minutes till it becomes very soft and elastic. Take it out in the counter and knead further for about 5 minutes.

Transfer dough into a greased bowl and turn around so that it is coated with oil. Cover and keep in a warm and dry place for about 1 hour or till it doubles in volume.

Punch the dough down and knead again on the floured counter for 5 minutes.

Divide dough into 8 pieces and roll into balls.

Rolls the balls between your palms applying pressure in the center to make oval rolls.

Each piece should be about 5 ½ inches long and 2 inches in the middle, tapering at the ends.

Place the rolls in a greased tray keeping 3 inch gap between the two. Cover and let rise till doubled or for about 30 to 40 minutes.

While the rolls are rising, mix corn starch and cold water in a pan. Heat the pan and keep stirring constantly till the mixture starts boiling and becomes thick and clear. This will take 2 to 3 minutes.

Heat oven to 190 degrees C.

Brush each roll with the cooled starch mixture.

Slash each roll down the middle, stopping ½ inch from each end and cutting about ½ inch deep.

Bake the rolls for 30 to 35 minutes or till golden brown. The bottom of the tray should sound hollow when tapped.

Cool in the rack. Serve warm and fresh.

Submitted for  Yeastspotting