I had these when I was a child – nothing beats the smell of the baking rolls. They’re great with just about any food or as my wife does, you can spoon a little jam on top for a dessert.
Ingredients:
How to do it:
In a large bowl, combine the yeast, salt, sugar and 2 cups of the flour. Add the water and blend until all of the flour is moist. Add the remaining flour, 1 cup at a time.
Knead dough on a floured board for 10-15 minutes or until the dough is smooth and elastic. If the dough becomes sticky, add more flour as needed.
Place the dough in a greased bowl and grease the top of the dough. Cover and let rise until doubled in size, approximately one and a half hours.
When doubled, punch down and divide into 20 even ball-shaped pieces. Form each piece into an oblong with the center thicker than the ends.
Place the bolillos on a greased cookie sheet about 2 inches apart. Cover and allow to rise until doubled, about 30-45 minutes.
Before baking, use a very sharp knife to cut a slash lengthwise along the top of each roll.
Bake at 400 degrees for 10 minutes, then reduce to 350 degrees and bake for 20 minutes or until the rolls are golden and sound hollow when tapped.