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BREAD-DIGEST recipe: Bolillos

cmathew@iadfw.net (Craig & Joan Mathew)
Fri, 17 Nov 1995 17:58:40 -0600
Spanish Hard Rolls (Bolillos)
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Makes 16 rolls

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.