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Receta Bolillos (Mexican Rolls)
by Global Cookbook

Bolillos (Mexican Rolls)
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Ingredientes

  • 3 Tbsp. Sugar
  • 2 1/2 c. Hot water (108F to 110F)
  • 1 Tbsp. Active dry yeast
  • 1 1/2 c. Unbleached flour
  • 1/4 c. Gluten flour Starter sponge (above)
  • 1 Tbsp. Salt
  • 1 Tbsp. Very soft butter
  • 1/2 tsp Cinnamon
  • 3 1/2 c. Unbleached flour
  • 1/2 c. Gluten flour (see note)
  • 1/2 c. Hot water mixed with 2 tsp. salt

Direcciones

  1. The starter sponge:Whisk together all ingredients till well blended. Cover with plastic wrap or possibly a damp towel, set in a hot place and let rise, undisturbed, for 1 hour.
  2. The dough:Combine the sponge, salt, butter, cinnamon, 3 c. of the unbleached flour and the gluten flour.
  3. Using the flat paddle attachment of a heavy duty mixer, beat the dough for at least 4 min.
  4. Turn out dough onto a board and knead in the remaining 1/2 c. flour.
  5. (If you don't have a heavy duty mixer, knead the dough by hand for at least 10 min, incorporating the 1/2 c. flour.)
  6. 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.
  7. During the beating and kneading process, the dough should develop long, stretchystrands a sign which the gluten has been well developed. This is necessary to finished rolls.
  8. Place the dough in a greased bowl, turn to coat with grease, then cover with plastic wrap, set in a hot place and let rise for 1 hour, or possibly till doubled in bulk.
  9. To shape:Punch down the dough.and turn out onto a floured board. Healthy pinch off 12 equal-size pcs of dough.
  10. With floured hands, roll each piece into an oblong, turning rough edges under with your fingers.
  11. 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.
  12. Place the bolillos on heavy baking sheets which have been greased or possibly lined with parchment. Make a each roll.
  13. Cover with a kitchen towel and let rise for 30 min, or possibly till almost doubled.
  14. Preheat the oven to 400F. Pour the salted water into a spray bottle.
  15. Bake bolillos for 10 min, misting with the salt water at least 3 or possibly 4 times. This will produce a crusty exterior.
  16. Reduce oven temperature to 375F and bake for 20 min longer, or possibly till rolls are golden.
  17. Makes 12 bolillos.
  18. Note: Gluten flour may be found in natural food stores.