Spanish hard rolls (bolillos)

1 Servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast; (I use rapid-rise)
1 teaspoon Salt
5½ cup Bread flour; (5 1/2 to 6)
2 cups Warm water
1 tablespoon Honey
1 tablespoon Cornstarch
2½ teaspoon Water

Directions

Makes 16 rolls

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 2-3 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 15-20 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, 40-60 minutes. Preheat the oven to 375 degrees Fahrenheit.

Mix together cornstarch and 2-½ tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm.

NOTE: these rolls freeze very well.

>From: cmathew@... (Craig & Joan Mathew) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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