Bolillos, or Mexican hard rolls, really take a back seat to tortillas in the Tex-Mex kitchen, but they are delicious. The touch of cinnamon gives them a wonderful fragrance. Serve them with a fruit salad for a wonderful lunch, or use for sandwiches.
Serves: 24Hands-on: 30 minutesTotal: 2 hours 50 minutesDifficulty: Medium
- 1 package active dry yeast
- ¼ cup warm water
- 1 tsp. plus 2 Tbsp. sugar, divided
- ½ cup whole milk
- 1 Tbsp. butter
- 1 cup water
- ½ tsp. salt
- ¼ tsp. cinnamon
- 6 cups bread flour, divided
- 1 egg white
- In small bowl, combine yeast, ¼ cup warm water, and 1 teaspoon sugar. Let stand until bubbly. Meanwhile, combine milk, butter, 1 cup water, 2 tablespoons sugar, and salt in heavy saucepan over medium heat until butter melts. Remove and let cool to lukewarm.
- In large mixing bowl, combine cooled milk mixture, yeast mixture, cinnamon, and 2 cups flour; beat at medium speed for 1 minute. Gradually add remaining flour until dough is too stiff to beat. Remove to a flour-dusted work surface and knead in enough of the remaining flour to make smooth and elastic dough.
- Place dough in a greased bowl, turning to grease top. Cover and let rise in warm place until doubled in size, about 1 hour. Punch down dough and turn onto floured work surface; cover with bowl and let sit for 10 minutes.
- Divide dough into 24 pieces and form into football shapes. Place on greased baking sheets and slash the top of each roll. Cover and let rise until doubled, 30–40 minutes. Preheat oven to 375°F. In small bowl, beat egg white until frothy; gently brush over rolls. Bake at 375°F for 20–30 minutes or until rolls are light golden brown and sound hollow when tapped on bottom. Cool completely on wire racks.