Bolillo Rolls Recipes

MEXICAN BOLILLOS, CRUSTY OVAL ROLLS

Steps:

• Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
• When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
• Add 2 1/2 cups flour.
• Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
• Gradually stir in as much of the remaining flour as needed to make a soft dough.
• Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
• Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
• Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
• Punch the dough down and knead briefly on a floured surface.
• Divide dough into 10 pieces and roll into balls.
• Work with the palms of your hands and start at the center of each ball to roll out into ovals.
• Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
• Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
• Meanwhile heat oven to 375F degrees.
• Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
• Brush each roll with the cornstarch mixture.
• Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
• Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
• Serve warm & fresh from the oven.

BOLILLO ROLLS

Steps:

• Heat water, honey, butter, and salt together in a saucepan.
• Let cool to lukewarm; add yeast.
• Let stand for 10 minutes.
• In separate bowl, add flour to the water mixture; mix well.
• Turn out and knead for 10 minutes, adding more flour as necessary.
• Replace in bowl, cover and let rise until doubled.
• Punch down, divide into sixteen pieces and form into logs.
• Place rolls on greased baking sheet.
• at this point add 4 small cubes of cream cheese and a few jalapenos to the inside slash so steam escapes of each roll you do this too.
• Cover and let rise until doubled.
• Preheat oven to 375°F.
• While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
• Brush rolls with the glaze and lightly score top of rolls with sharp knife.
• Bake 35 minutes or until golden.