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Bolillos - Yeast Rolls Recipes - Recipes for Yeast Rolls
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Recipe for Bolillos from the Yeast Rolls section.
Bolillos (Mexican Hard Rolls)1 package active dry yeast
2 teaspoons granulated sugar
1 3/4 cups warm water (110 degrees F)
1 teaspoon salt
6 cups sifted all-purpose flourStir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny. Place in a lightly greased 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 hour, 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 inches apart on a lightly floured baking 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 minutes or until lightly browned.Makes 36 rolls.
We hope you enjoy your freshly made Bolillos. This recipe came from Yeast Rolls's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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