Bolillos (Mexican Rolls)
3 Tbsp  sugar
2-1/2 cup  warm water (108f to 110f)
1 Tbsp  active dry yeast
1-1/2 cup  unbleached flour
1/4 cup  gluten flour
1   starter sponge (above)
1 Tbsp  salt 1 tbsp very soft butter
1/2 tsp  cinnamon
3-1/2 cup  unbleached flour
1/2 cup  gluten flour (see note)
1/2 cup  warm water mixed with
2 tsp  salt
the starter sponge: whisk together all ingredients until well blended. 
cover with plastic wrap or a damp towel, set in a warm place and let rise, 
undisturbed, for 1 hour. the dough: combine the sponge, salt, butter, 
cinnamon, 3 cups of the unbleached flour and the gluten flour. using the 
flat paddle attachment of a heavy duty mixer, beat the dough for at least 
4 minutes. turn out dough onto a board and knead in the remaining 1/2 cup 
flour.(if you do not have a heavy duty mixer, knead the dough by hand for 
at least 10 minutes, incorporating the 1/2 cup flour.) the dough tends to 
be sticky, so have patience. however, the finished dough should be on the 
softer-stickier side rather than being perfectly smooth. during the 
beating and kneading process, the dough should develop long, stretchy 
strands a sign that the gluten has been well developed. this is necessary 
to finished rolls. place the dough in a greased bowl, turn to coat with 
grease, then cover with plastic wrap, set in a warm place and let rise for 
1 hour, or until doubled in bulk. 
to shape: punch down the dough. and turn out onto a floured board. pinch 
off 12 equal-size pieces of dough. with floured hands, roll each piece 
into an oblong, turning rough edges under with your fingers. to achieve 
the pointed tips, gently pull the ends of each oblong, giving a slight 
twist as you pull. if the bolillos have sort of a rough surface, all the 
better. they will look authentic. place the bolillos on heavy baking 
sheets that have been greased or lined with parchment. make a each roll. 
cover with a kitchen towel and let rise for 30 minutes, or until almost 
doubled. preheat the oven to 400f. pour the salted water into a spray 
bottle. bake bolillos for 10 minutes, misting with the salt water at 
least 3 or 4 times. this will produce a crusty exterior. reduce oven 
temperature to 375f and bake for 20 minutes longer, or until rolls are 
golden brown. 
makes 12 bolillos. 
note: gluten flour may be found in natural food stores. 
per roll: 245 calories, 9 g protein, 47 g carbohydrate, 2 g fat (1 
saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber. 
from an article by jacquiline higurea mcmahan, san francisco chronicle, 
posted by stephen ceideberg; march 11 1993. 
servings: 12 
(ID: 6957) Mirror: Thu, Jul 15, 2004

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