Mexican Bolillo Rolls Recipe

How to make it

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• 1.Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
• 2.When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
• 3.Add 2 1/2 cups flour.
• 4.Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
• 5.Gradually stir in as much of the remaining flour as needed to make a soft dough.
• 6.Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
• 7.Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
• 8.Cover and let rise in a warm place until it has doubled in size, about 1 hour.
• 9.Punch the dough down and knead briefly on a floured surface.
• 10.Divide dough into 10 pieces and roll into balls.
• 11.Work with the palms of your hands and start at the center of each ball to roll out into ovals.
• 12.Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
• 13.Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
• 14.Meanwhile heat oven to 375F degrees.
• 15.Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
• 16.Brush each roll with the cornstarch mixture.
• 17.Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
• 18.Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
• 19.Serve warm & fresh from the oven.