Spanish Hard Rolls (Bolillos)
Yield
16 rollsPrep
20 minCook
35 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pkgs. |
yeast, active dry
or rapid rise |
*
|
| 1 | teaspoon |
salt
|
|
| 5-1/2 | cups |
bread flour
up to 6 cups |
|
| 2 | cups |
water
warm |
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2-1/2 | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pkgs. |
yeast, active dry
or rapid rise |
*
|
| 5 | ml |
salt
|
|
|
bread flour
up to 6 cups |
|
||
| 473 | ml |
water
warm |
|
| 15 | ml |
honey
|
|
| 15 | ml |
cornstarch
|
|
|
water
|
|
Directions
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 to 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 to 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 to 60 minutes.
Preheat the oven to 375℉ (190℃) Fahrenheit.
Mix together cornstarch and 2½ teaspoon water; brush gently on rolls.
Bake until rolls are golden brown, about 35 to 40 minutes. Serve warm.
NOTE: these rolls freeze very well.
