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Mexican Hard Rolls Recipe

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This recipe for Mexican Hard Rolls, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grammy

Category:
Category:

Ingredients:  
Ingredients:  
2 cups water
1 1/2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. butter
1 package yeast
5-6 cups flour
1 tsp. cornstarch dissolved in 1/2 cup water

Directions:
Directions:
In a saucepan combine water, sugar, salt and butter and warm over low heat stirring until mixture reaches a temperature of between 105º-115º. Pour mixture into a large bowl; stir in yeast until dissolved. With an electric mixture or heavy spoon, beat in 5 cups flour to form a soft dough. Turn dough out onto floured surface and knead for 10 minutes or until dough is smooth and feels velvety, adding more flour as needed to keep dough from sticking. Place in a greased bowl and turn dough over to grease top. Cover bowl with clear plastic wrap and let rise in a warm place until dough has almost doubled, about 1 1/2 hours.

Punch dough down and squeeze dough to release air bubbles, then turn out onto a lightly floured surface. Divide into 16 equal pieces. To form the rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold 1/3 of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed.

To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional roll ears.
Place each roll seam side down on the greased baking sheet about 2 inches apart and cover with a towel or greased plastic. Allow them to rise until they’ve doubled in volume. About 1 and 1/2 hour.

Once the rolls have doubled in volume, and just before placing them inside the oven, heat cornstarch and water to boiling, cool slightly. Brush each rolls with the cornstarch mixture and then make a deep cut using a sharp serrated knife or a razor blade, about 3/4 inch deep and 2 inches long on top of each roll.

Bake at 375º for 35-40 minutes or until they are golden brown and sound hollow when tapped. Cool on wire racks and wrap tightly to store or serve immediately with butter, jams and jellies.

To reheat: place rolls directly in 350 degree oven for 15-20 minutes.

Number Of Servings:
Number Of Servings:
16 rolls
Preparation Time:
Preparation Time:
3 hours 30 minutes
Personal Notes:
Personal Notes:
These are so good hot with lots of butter!

 

 

 

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