Bolillo Rolls

In Mexico, you'd go to a bakery to get these flavorful rolls.  Now you can make your own!


Details

Difficulty

Moderate

Yield

10 rolls

Prep Time

35 minutes

Rise Time

35 to 40 minutes

Bake Time

25 to 30 minutes

Ingredients


  • 3-1/2 to 4-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1-1/2 cups water
  • 1 tablespoon honey
  • 1 tablespoon butter
  • Glaze
  • 1/2 cup cold water
  • 1 teaspoon Argo® Corn Starch

Directions


Combine 2 cups flour, undissolved yeast and salt in a large bowl. Heat water, honey and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.

Increase speed to high and beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic; about 8 to 10 minutes. Cover and let rest 10 minutes.

Divide dough into 10 equal portions on floured counter. Roll each portion into a 5-1/2-inch long and 2-inch wide ovals, taper ends of each roll to resemble a football. Place on greased baking sheet. Cover and let rise about 30 to 40 minutes until doubled. 

Combine water and corn starch in saucepan; bring to a boil over medium-high heat. Stir constantly until thickened and translucent. Brush each roll with cornstarch mixture. Slash each roll, about 1/2-inch deep, with sharp knife length wise; stopping 1/2-inch from each end.

Bake in preheated oven at 375°F for 25 to 30 minutes; until rolls are brown and hollow when tapped. Remove from baking sheet and cool on wire rack.

Use Bolillo Rolls to make tasty Mexican sandwiches.