Bolillos

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Category : Breads

Recipe : Bolillos

These crusty rolls surprise visitors to Mexico, who expect tortillas to be the only type
of bread served. They are simple to make and wonderful for sandwiches.

Makes 12 servings

1 envelope active dry yeast
1 1/4 cups lukewarm (110oF) water
3 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 1/2 teaspoons salt

Spray large bowl with nonstick cooking spray.
In small bowl, sprinkle yeast over lukewarm water; stir to combine. Let stand 10
minutes, until yeast is dissolved.
In large bowl or food processor, combine all but 2 tablespoons of the all-purpose
flour, and the whole-wheat flour and salt; with on-off motion, pulse processor
until mixture is blended. With machine on, add yeast mixture; stir until well
blended or process 1 minute, until dough forms a ball and cleans sides of bowl.
Sprinkle work surface with 1 tablespoon of the remaining flour; transfer dough
to prepared surface. Knead dough 10 minutes, until smooth and elastic.
Transfer dough to prepared bowl; let rise in warm, draft-free place, covered, 1
hour, until doubled in size.
Punch down dough. Sprinkle work surface with remaining 1 tablespoon flour;
transfer dough to prepared surface. Divide dough into 12 equal pieces; form each
piece into an oval with pointed ends.
Spray a shiny baking sheet with nonstick cooking spray; place ovals 3" apart on
prepared baking sheet. Let rolls rise in warm, draft-free place, covered loosely
with plastic wrap, 1 hour, until doubled in size.
Preheat oven to 400oF. Adjust oven rack to divide oven in half.
With sharp knife, make a shallow slit in top of each oval, beginning and ending
1/2" from pointed ends. Bake in center of oven 20-25 minutes, until rolls are
golden brown and sound hollow when tapped. Transfer rolls to wire rack to cool.

EACH SERVING (1 ROLL) PROVIDES: 1 1/2 Breads, 5 Optional Calories

PER SERVING: 135 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 276
mg Sodium, 28 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 8 mg Calcium