Mexican•budget

Mexican Bolillos Bread

These rolls are nice and fluffy and a bit chewy which is so delicious for sandwiches.

Ingredients

Quantities are shown as originally provided.

1
In the bowl of the stand mixer, combine the flour, sugar, and salt.
2
Using the dough hook, add the shortening and mix until broken into small pieces.
3
Add the yeast to the warm water and let sit for 30 seconds. Pour into the flour.
4
Turn on medium speed and mix till a dough forms. You may need to stop and scrape down the sides from time to time.
5
Mix on medium speed for 20 minutes. If you don’t have a stand mixer, you can do this step by hand. (The dough should be soft and very elastic. This may take 30 minutes by hand.)
6
Remove the dough from the mixer and roll it into a ball.
7
Place in a greased bowl and grease the dough.
8
Cover with saran wrap or a clean kitchen towel.
9
Let the dough rise in a warm place for an hour or until doubled in size.
10
Remove from the bowl and divide into 8 even pieces.
11
Stretch each piece into a long narrow piece. Roll the dough up tightly to form a football-shaped roll. Pinch the ends to form points.
12
Place a piece of parchment paper on a baking sheet, and place rolls on the paper. Leave room for them to rise.
13
With a sharp knife, cut a slit down the middle.
14
Cover the rolls with a towel and let rise till doubled about 30 to 45 minutes.
15
Preheat the oven to 450°.
16
Bake the rolls for 15 minutes until golden brown.
17
Remove and let them rest for 10 minutes. If you open them too soon, the steam will escape and the rolls won’t be as light and fluffy.