Authentic Mexican Bolillis SFM

MEXICAN BOLILLOS

CRUSTY OVAL - Yum! 

10 bolillos

Please read entire recipe 

* 1 (7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast

* 1 1⁄3 cups warm water

* 1  tablespoon honey

* 1 tablespoon lard or 1 tablespoon shortening, melted and cooled 

* 1 1⁄2 teaspoons salt

* 3 1⁄4 - 4 cups flour

* 1⁄4 cup cold water

* 1 teaspoon cornstarch

Instructions 

* Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.

* When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.

* Add 2 1/2 cups flour.

* Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.

* Gradually stir in as much of the remaining flour as needed to make a soft dough.

* 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).

* Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.

* Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).

* Punch the dough down and knead briefly on a floured surface.

* Divide dough into 10 pieces and roll into balls.

* Work with the palms of your hands and start at the center of each ball to roll out into ovals.

* Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.

* Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.

* Meanwhile heat oven to 375F degrees.

* Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.

* Brush each roll with the cornstarch mixture.

* Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.

* Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.

* Serve warm & fresh from the oven with a pound of butter 🧈😂👍