Recipe: Bolillo Rolls (Mexican)

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



3 1/2 to 4 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 1/2 cups water
1 tablespoon honey
1 tablespoon butter

FOR THE GLAZE:
1/2 cup cold water
1 teaspoon Argo Corn Starch

Combine 2 cups flour, undissolved yeast and salt in a large bowl.

Heat water, honey and butter until very warm (120 to 130 degrees 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.

For the glaze, combine 1/2 cup cold 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 degrees 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.

Makes 10 rolls
Source: Fleishmann's Yeast, ACH Food Companies, Inc.