Bolillos
Ingredients:
5 cups of all purpose flour
1 1/2 cups of water
2 pkg. rapid rise yeast
4 Tbsp. butter, melted
1 1/2 Tbsp. sugar
1 Tbsp. salt
1 tsp. cornstarch
2/3 cup water
Directions:
Preheat oven to 375 degrees F.
Warm the 1 1/2 cups of water to 115 degrees F. and pour in the 2 packets of yeast along with the sugar.
Give it a stir and let it rest for about 5 minutes.
Pour 4 cups of flour into a kitchenaid mixer with the hook attachment. Add the melted butter, the salt, and the yeast.
Turn the Kitchenaid mixer on speed 2 and blend for a couple of minutes.
You want to see the dough pull away from the sides of the bowl and form a nice ball.
Add a 1/2 cup of the flour and mix again. If the dough pulls away from the sides of the bowl and is not too sticky you can stop adding flour.
Blend for another minute or two.
Take to dough out of the bowl and kneed it on a floured surface until the dough is nice and smooth and elastic about 2 minutes. Add more flour if the dough is sticky.
Then place dough into a oiled bowl (olive oil) and rotate the dough to cover it lightly in oil. Cover the dough with a clean dish towel for about an hour or until it doubles in size.
A good place to put the dough is in your oven. Just don’t forget it’s in there and accidently turn on your oven.
Now you get to punch the dough. Then knead the dough again by placing some flour down on your surface and knead for a couple more minutes.
Pour some olive oil on a baking sheet and spread the oil to coat the pan.
Divide the dough into 10 to 12 equal pieces and shape them each piece into an oval shape with slightly pointed ends.
Place the shaped dough onto the greased baking sheet about 2 to 3 inches apart.
Once you fill the baking sheet, cover the rolls with the clean dish towel again and let it rise for 20 to 30 minutes.
While waiting the the rolls to rise, pour the 2/3 cup water and cornstarch into a sauce pan and heat over medium low heat. Stir frequently. Once the mixuture turns clear turn off the heat.
When the rolls are done rising, take a knife and make a slit 1/2 inch deep length wise down the side of the roll.
Then brush each roll with the cornstarch mixture and bake for 25 to 30 minutes or until the rolls are a golden brown and when you tap the bottom of the roll, it sounds hollow.
Let cool on a wire rack.
These bolillos are great for sandwiches, tortas, and dinner rolls.
They are crusty on the outside and tender on the inside.
You could make an awesome sandwich using my recipe for shredded beef with avocado slaw: https://www.youtube.com/watch?v=_T9_vDQeAqo
Or if you prefer to fill your sandwich with pulled pork then try this: https://www.youtube.com/watch?v=41UAJlzZxUg
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