Spanish hard rolls (bolillos)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast; (I use rapid-rise) |
| 1 | teaspoon | Salt |
| 5½ | cup | Bread flour; (5 1/2 to 6) |
| 2 | cups | Warm water |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Cornstarch |
| 2½ | teaspoon | Water |
Directions
Makes 16 rolls
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 ½-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 ½-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 2-½ tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm.
NOTE: these rolls freeze very well.
>From: cmathew@... (Craig & Joan Mathew) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe