How To make Spanish Hard Rolls (Bolillos)
2 pkgs. active dry yeast (I use rapid-rise) 1 tsp. salt 5-1/2 to 6 c. bread flour 2 c. warm water 1 Tbsp. honey 1 Tbsp. cornstarch 2-1/2 tsp. water
In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed, mix until blended. Add honey and 2 cups of warm water. With flat beater, mix approximately 2-3 minutes until mixture becomes thick. Change to dough hook, and continue kneading for approximately 7 minutes, adding remaining flour in 1/2-cup increments during first 4 minutes of kneading. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes more.
Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long. pinch ends to form points. Place on greased baking sheets. Make slash about 3 inches long and 1/2-inch deep the length of the roll. Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375 degrees Fahrenheit.
Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm.
NOTE: these rolls freeze very well. Makes: 16 rolls.
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I M P O R T A N T ⚠️ make sure your dough rises the first hour, if it doesn’t rise, your yeast is no good! The dough is going to be sticky and that’s what you want, the dough needs to be elasticity(
TIP: to store place in ziplock bag
If you don’t have a mixer no problem just knead for 20 minutes or until the dough it’s soft and elasticity
Ingredients: makes 8 bolillo breads
4 cups all purpose flour
1/4 cup shortening or oil
2 tsp sugar
1-2 tsp salt
1 tbsp instant yeast
1 3/4 c warm water (110f)
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