mexican hard rolls

Categories
Breads
Yield
1 Servings
MeasureIngredient
1 pack Yeast
2 teaspoons Sugar
1¾ cup Warm water
1 teaspoon Salt
6 cups Flour

Stir yeast & sugar together, dissolve in warm water. Add salt, then flour, 2 cups at a time, beating well after each addition. After adding fifth cup of flour, add flour slowly until dough becomes too stiff to h&le. Turn out onto lightly floured board & knead until satiny. Place in lightly greased bowl, being sure to grease top of bread, then cover with sheet of wax paper & towel. Let rise in warm place until doubled. When dough is doubled, punch down & allow to double again. Form into long slender rolls, twisting each end. Some like to roll dough into very long ropes about 2" in diameter & snip off 3-4" pieces of dough, twisting each end. For authentic looking rolls, they should be rather flat with twisted ends. Lay rolls about 2" apart on lightly floured baking sheet. After shaping rolls, gash tops with sharp knife or scissors. Cover with towel again & allow to double. When doubled, heat oven to 400& lightly oil top of rolls.

Bake 30-40 minutes, until lightly browned. Serve piping hot with lots of butter. **Can freeze 3 months.

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