Bolillos (Mexican Hard Rolls)

Ingredients and Instructions

1 package active dry yeast

2 teaspoons granulated sugar

1 3/4 cups warm water (110 degrees F)

1 teaspoon salt

6 cups sifted all−purpose flour

Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at

a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until

the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or

until smooth and satiny. Place in a lightly greased bowl, turning to grease the top of the dough, then

cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or

until doubled in bulk.

When dough has doubled, punch it down and allow to double again.

Cut dough into 36 equal pieces. Shape into football−like rolls, twisting each end. They should be rather

flat with twisted ends. Lay rolls about 2 inches apart on a lightly floured baking sheet. After shaping

the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in

bulk.

When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry

brush. Bake for 20 to 30 minutes or until lightly browned.

Makes 36 rolls.