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Name: Bolillos (Mexican Rolls)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 1 tb Active dry yeast; 2 1/2 c Warm water (108F to 110F); Starter sponge (above); 1 tb Salt; 1 tb Very soft butter; 1/2 c Gluten flour (see note); 1 1/2 c Unbleached flour; 1/4 c Gluten flour; 3 1/2 c Unbleached flour; 1/2 ts Cinnamon; 1/2 c Warm water mixed with 2; 3 tb Sugar

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INGREDIENTS

1 tb Active dry yeast
2 1/2 c Warm water (108F to 110F)
Starter sponge (above)
1 tb Salt
1 tb Very soft butter
1/2 c Gluten flour (see note)
SPONGE
1 1/2 c Unbleached flour
1/4 c Gluten flour
DOUGH
3 1/2 c Unbleached flour
1/2 ts Cinnamon
1/2 c Warm water mixed with 2
3 tb Sugar

Servings

INSTRUCTIONS

The starter sponge: Whisk together all ingredients until well blended. Cover with plastic wrap or a damp towel, set in a warm place and let rise, undisturbed, for 1 hour. The dough: Combine the sponge, salt, butter, cinnamon, 3 cups of the unbleached flour and the gluten flour. Using the flat paddle attachment of a heavy duty mixer, beat the dough for at least 4 minutes. Turn out dough onto a board and knead in the remaining 1/2 cup flour. (If you do not have a heavy duty mixer, knead the dough by hand for at least 10 minutes, incorporating the 1/2 cup flour.) The dough tends to be sticky, so have patience. However, the finished dough should be on the softer-stickier side rather than being perfectly smooth. During the beating and kneading process, the dough should develop long, stretchy++strands a sign that the gluten has been well developed. This is necessary to finished rolls. Place the dough in a greased bowl, turn to coat with grease, then cover with plastic wrap, set in a warm place and let rise for 1 hour, or until doubled in bulk. To shape: Punch down the dough.and turn out onto a floured board. Pinch off 12 equal-size pieces of dough. With floured hands, roll each piece into an oblong, turning rough edges under with your fingers. To achieve the pointed tips, gently pull the ends of each oblong, giving a slight twist as you pull. If the bolillos have sort of a rough surface, all the better. They will look authentic. Place the bolillos on heavy baking sheets that have been greased or lined with parchment. Make a each roll. Cover with a kitchen towel and let rise for 30 minutes, or until almost doubled. Preheat the oven to 400F. Pour the salted water into a spray bottle. Bake bolillos for 10 minutes, misting with the salt water at least 3 or 4 times. This will produce a crusty exterior. Reduce oven temperature to 375F and bake for 20 minutes longer, or until rolls are golden brown. Makes 12 bolillos. Note: Gluten flour may be found in natural food stores. PER ROLL: 245 calories, 9 g protein, 47 g carbohydrate, 2 g fat (1 g saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber. From an article by Jacquiline Higurea McMahan, San Francisco Chronicle, 3/10/93. Posted by Stephen Ceideberg; March 11 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Bolillos (Mexican Rolls)

1 tb Active dry yeast
2 1/2 c Warm water (108F to 110F)
 Starter sponge (above)
1 tb Salt
1 tb Very soft butter
1/2 c Gluten flour (see note)
 SPONGE
1 1/2 c Unbleached flour
1/4 c Gluten flour
 DOUGH
3 1/2 c Unbleached flour
1/2 ts Cinnamon
1/2 c Warm water mixed with 2
3 tb Sugar

The starter sponge:    Whisk together all ingredients until well blended.  Cover with  plastic wrap or a damp towel, set in a warm place and let rise,  undisturbed, for 1 hour.    The dough:    Combine the sponge, salt, butter, cinnamon, 3 cups of the unbleached  flour and the gluten flour.    Using the flat paddle attachment of a heavy duty mixer, beat the  dough for at least 4 minutes.    Turn out dough onto a board and knead in the remaining 1/2 cup flour.  (If you do not have a heavy duty mixer, knead the dough by hand for  at least 10 minutes, incorporating the 1/2 cup flour.)    The dough tends to be sticky, so have patience.  However, the finished  dough should be on the softer-stickier side rather than being  perfectly smooth.    During the beating and kneading process, the dough should develop  long, stretchy++strands a sign that the gluten has been well  developed. This is necessary to finished rolls.    Place the dough in a greased bowl, turn to coat with grease, then  cover with plastic wrap, set in a warm place and let rise for 1 hour,  or until doubled in bulk.    To shape:    Punch down the dough.and turn out onto a floured board.  Pinch off 12  equal-size pieces of dough.    With floured hands, roll each piece into an oblong, turning rough  edges under with your fingers.    To achieve the pointed tips, gently pull the ends of each oblong,  giving a slight twist as you pull.  If the bolillos have sort of a  rough surface, all the better.  They will look authentic.    Place the bolillos on heavy baking sheets that have been greased or  lined with parchment.  Make a each roll.    Cover with a kitchen towel and let rise for 30 minutes, or until  almost doubled.    Preheat the oven to 400F.  Pour the salted water into a spray bottle.    Bake bolillos for 10 minutes, misting with the salt water at least 3  or 4 times.  This will produce a crusty exterior.    Reduce oven temperature to 375F and bake for 20 minutes longer, or  until rolls are golden brown.    Makes 12 bolillos.    Note: Gluten flour may be found in natural food stores.    PER ROLL:  245 calories, 9 g protein, 47 g carbohydrate, 2 g fat (1 g  saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber.    From an article by Jacquiline Higurea McMahan, San Francisco  Chronicle, 3/10/93.    Posted by Stephen Ceideberg; March 11 1993.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 12 Servings

Calories: 268
Calories from Fat: 8 (3%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 220.7mg		6 %
Total Carbohydrate 56.5g		17 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 53g
Protein 8.7g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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