Panes / Breads
Bolillos
2 2/3 cups warm water
(110 degrees F.)
1 pkg Active dry yeast
1/2 tsp Sugar
6 1/2 cups
Unbleached bread flour +
-more for kneading
1 Tbsp Butter, melted
1/2 cup dry milk powder
2 Tbsp Sugar
1/2 tsp Cinnamon
1 Tbsp Salt
2 tsp Baking powder
2 tsp Vegetable oil
1/2 cup warm water
mixed with- 2 tsp Salt
Pour 2/3 cup of the water
into a small bowl.
Add yeast and 1/2 teaspoon sugar.
Let proof about 10 minutes
until bubbly.
Combine yeast mixture
and remaining
water in a large bowl.
Whisk in 3 cups of the flour.
Set in a warm place
for 30 minutes.
Stir in butter, milk powder,
sugar, cinnamon, salt
and baking powder.
Stir in remaining flour;
turn out on a lightly
floured board and
knead for 10 minutes,
adding additional flour,
if necessary.
Coat dough with oil
and return to bowl.
Let rise until
doubled in bulk,
about 1 hour.
Pour the salt-water mixture
into a spray bottle.
Punch down dough and
form into oblong rolls
about 4 inches long.
Each bolillo should
weigh about 4 ounces.
Place on lightly
greased baking sheets that
have been dusted with cornmeal.
Let rise about 30 minutes,
or until doubled.
Slash tops lengthwise
and mist gently with
the salty water.
Bake in a preheated
375 degree F. oven
for 10 minutes.
Mist again.
Reduce oven temperature
to 350 degrees F.
and bake 25 minutes longer,
until rolls are golden brown.
