Print
Email
Add a photoServings: 12
Ingredients
- 3 Tbsp. Sugar
- 2 1/2 c. Hot water (108F to 110F)
- 1 Tbsp. Active dry yeast
- 1 1/2 c. Unbleached flour
- 1/4 c. Gluten flour Starter sponge (above)
- 1 Tbsp. Salt
- 1 Tbsp. Very soft butter
- 1/2 tsp Cinnamon
- 3 1/2 c. Unbleached flour
- 1/2 c. Gluten flour (see note)
- 1/2 c. Hot water mixed with 2 tsp. salt
Directions
- The starter sponge:Whisk together all ingredients till well blended. Cover with plastic wrap or possibly a damp towel, set in a hot place and let rise, undisturbed, for 1 hour.
- The dough:Combine the sponge, salt, butter, cinnamon, 3 c. 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 min.
- Turn out dough onto a board and knead in the remaining 1/2 c. flour.
- (If you don't have a heavy duty mixer, knead the dough by hand for at least 10 min, incorporating the 1/2 c. 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, stretchystrands a sign which 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 hot place and let rise for 1 hour, or possibly till doubled in bulk.
- To shape:Punch down the dough.and turn out onto a floured board. Healthy pinch off 12 equal-size pcs 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 which have been greased or possibly lined with parchment. Make a each roll.
- Cover with a kitchen towel and let rise for 30 min, or possibly till almost doubled.
- Preheat the oven to 400F. Pour the salted water into a spray bottle.
- Bake bolillos for 10 min, misting with the salt water at least 3 or possibly 4 times. This will produce a crusty exterior.
- Reduce oven temperature to 375F and bake for 20 min longer, or possibly till rolls are golden.
- Makes 12 bolillos.
- Note: Gluten flour may be found in natural food stores.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 592mg | 25% |
| Potassium 77mg | 2% |
| Total Carbs 43.36g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.29g | 2% |
| Protein 5.78g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
