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Written by tedd dunham
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Saturday, 18 September 2010 22:29 |
Bolilos (Mexican Rolls or Buns)
Ingredients
- 1 package (1/4 ounce or 7 g) active dry yeast
- 1 1/3 cups (330 mL) warm water (105 to 115°F or 40 to 46°C)
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) lard orvegetable shortening,melted and cooled
- 1 1/2 teaspoons (7 mL) salt
- 3 1/4 to 4 cups (810 mL to 1 L) bread flour
- 1/4 cup (60 mL) cold water
- 1 teaspoon (5 mL) cornstarch
Directions
- Sprinkle yeast over the warm water in large mixer bowl; stir to mix. Let stand 5 minutes.
- Stir honey, lard and salt into yeast mixture; add 2 1/2 cups (625 mL) flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup (125 to 250 mL).
- Knead dough on floured surface, adding just as much remaining flour needed to preÂvent sticking, until dough is smooth and elastic, 5 to 10 minutes. Place the dough in greased bowl; turn dough over to grease top. Let rise, covered, in warm place until doubled, about 1 hour.
- Punch down dough; knead briefly on floured surface. Let rest 10 minutes. Divide dough into 10 equal pieces; roll each piece into ball on floured surÂface with palm of hand.
- Starting at center and workÂing toward opposite ends, roll each ball on floured surface with palms of hands into oval tapered at both ends. Each piece should be about 51/2 inches (14 cm) long and 2 inches (5 cm) wide at center. Place, evenly .spaced, on 2 greased baking sheets; let rise, loosely covered, until almost doubled, about 25 minutes
- Meanwhile, heat oven to 375°F (190°C). Mix cold water and cornstarch in small sauceÂpan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes.
- Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch (1.3 cm) from each end, cutting about 1/2 inch (1.3 cm) deep.
- Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 minÂutes. Remove from baking sheets; cool on wire racks.
- Makes 10 rolls
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Last Updated on Monday, 29 August 2011 05:16 |
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