| 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 Flour stir 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. |
