Flat Mexican Sandwich Rolls Recipes

QUICK MEXICAN SANDWICH ROLLS

Steps:

• 1. Grease 2 baking sheets. In a small bowl stir the yeast into 1/4 cup of the lukewarm water. Stir in 1 teaspoon of the sugar. Let stand until foamy, about 5 minutes. 2. Put the flour, salt, and remaining teaspoon of sugar in a food processor fitted with the steel blade. Pulse 4 to 5 times to blend. Pour in the yeast mixture. With the lid on and the processor running, add the oil to the remaining cup of warm water and pour through the feed tube. Process until dough forms and cleans the side of the bowl, with a few pieces whirling around the bottom. Process for 1 minute. (Dough should be soft and slightly sticky.) If too sticky, add flour, 1 tablespoon at a time, to achieve a soft, less-tacky dough. 3. Cut dough into 12 pieces and flatten each portion into a 4-inch circle. Then fold the top edge toward you, covering 2/3 of the circle. Press firmly to seal. Then fold lower half over, envelope style, and pinch the seam along its length to seal tightly. Form into a football shape, tapering the ends. 4. For each roll, dip the seam side in the cornmeal and place seam side down on the baking sheets. Cover lightly and let rise until doubled, 45 minutes to 1 hour, or until an impression remains in the dough when lightly pressed with your finger. 5. Preheat oven to 375°. With a sharp, thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Bake rolls (in batches, if necessary) until they are lightly browned and sound hollow when tapped, 20 to 25 minutes. Cool on a rack. The rolls are best the day they are baked, or they may be frozen in a sealed plastic freezer bag up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

FLAT MEXICAN SANDWICH ROLLS

Steps:

• 1. Make the Quick Mexican-Style Rolls dough and divide the dough into 8 equal pieces. 2. Cover and let the dough rest 10 minutes to relax the gluten. With hands, form each piece into a 3- × 4 1/2-inch rectangle. Arrange 2 inches apart on a large baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes. 3. Preheat oven to 375°. Using the rounded handle of a long wooden spoon, firmly press 2 indentations lengthwise in each roll. (Finished rolls will have 3 rounded humps across the top.) Bake until pale brown and sound hollow when tapped, about 20 to 25 minutes. Cool completely on a rack before using. Best the day they are baked, or rolls may be frozen in a sealed plastic bag up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.