Bolillos / Paine mexicana

Directions

1. Stir together the warm water, yeast, sugar, and salt to proof the yeast*. Set aside.

2. In a large bowl, add 2 cups of flour and cut in the lard until well mixed.

3. Alternate adding 2 ½ c flour and the proofed yeast mixture. Mix together to make a sticky dough.

4. Lightly flour a flat surface with the remaining ½ c flour. Knead the dough no longer than 5 minutes.

5. Lightly grease a large bowl with oil. Transfer the dough into the bowl and let it rise, covered with a clean cloth, in a warm place until doubled in size, about 1 to 1 ½ hours.

6. When dough has risen, preheat the oven to medium-high. Punch down the dough and divide into 13 equal balls (or less if you would like larger rolls).

7. Roll each ball between your palms and pull into the shape of an American football.

8. Place each roll onto a greased baking sheet, making sure they do not touch.

9. With a sharp knife that has been dipped in the cold water, cut a slash along the top of each roll (the long way).

10.   In a small bowl, mix the cornstarch and cold water. Brush the top of each roll with the mixture.

11.   Bake in a medium-high temperature oven for about 20 minutes or until golden brown.

12.   Serve warm or reheat just before serving.

                                                              

Notes: These simple, yummy yeast rolls make a good addition to dinner or can be used for a lunch sandwich. Bake on a weekend and enjoy them all week!

 

Variations: Herbs such as dill make a good addition – about 1 teaspoon or according to taste.

 

Substitutions: 1 Tbs cornstarch/2 Tbs flour. Lard/Butter.

 

References: *Info about preparing YEAST can be found in the Food Tips section