Mexican - Bolillos

[Olga Drozd]

Mexican - Bolillos

They are called "bolillos" because they look like bobbins used for making lace.  Baked in tiny round rolls, they make great appetizers.  Mexican cooks split the rolls in half, spread the out side with refried beans, sprinkle with a grated sharp cheese, and top with chopped cooked chicken that has been seasoned with lemon juice, and  minced onion, and salsa. Offer shredded lettuce, guacamole, and chopped olives on the side to be added just before eating.  Mexicans use lard as the shortening in this bread; however, you can use butter instead, which results in a different but acceptable texture.

1 1/4 cups boiling water
3 Tablespoons lard or unsalted butter
2 teaspoons sugar
1 1/2 teaspoon salt
4 cups bread flour OR unbleached all purpose flour
1 package active dry yeast (1 Tablespoon)

1 teaspoon cornstarch dissolved in 4 teaspoons water for brushing rolls

In a medium bowl, pour the water over the lard or butter and stir in the sugar and salt.  let stand, stirring occasionally until the lard or butter melts and the mixture has cooled to very warm (about 130º F.)

In a large mixing bowl OR in the food processor, combine the flour and yeast.  Pour in the liquids and stir OR process until a dough forms.  If mixing by hand, turn out onto a lightly floured surface and knead until smooth and elastic.  If using a food processor, process until the dough is smooth (it may not clean the sides of the work bowl).

Place the dough into a clean, greased bowl.  Turn the dough over to grease the top, cover, and let rise in a warm place for 45 minutes or until doubled.

Turn the dough out onto a lightly floured surface and knead to express all air bubbles.  Divide into 8 equal pieces.  Shape each piece of dough into an oval, pinching and pulling the ends into points. Place on a lightly greased or parchment covered baking sheet.  Cover with a towel and let rise until puffy, 30 to 45 minutes.

Preheat the oven to 375º F.

Stir the cornstarch mixture to recombine and brush it onto the rolls.  With a sharp razor or knife make a 2-inch slash lengthwise on top of each roll about 3/4 inch deep.

Bake for 20 to 25 minutes or until brown and crusty.  Remove from the baking sheet and cool on a wire rack.  Makes 8 rolls.