Spanish Hard Rolls (Bolillos)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 ts salt
- 1 tb cornstarch
- 2 pk active dry yeast
- 1 tb honey
- 2 c warm water
- 5 1/2 c bread flour (5 1/2 to 6)
- 2 1/2 ts water
- Carbohydrate 468.40145 g
- Cholesterol 0 mg
- Fat 11.0672 g
- Fiber 19.3711880868254 g
- Protein 79.85798125 g
- Saturated Fat 1.6455 g
- Serving Size 1 1 Serving (775g)
- Sodium 26.4839062497037 mg
- Sugar 449.030261913175 g
- Trans Fat 3.59086 g
- Calories 2328 calories
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 1/2-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 1/2-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 2-1/2 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@iadfw.net (Craig & Joan Mathew) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
