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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bolillos (Spindle Mexican Rolls) Recipe

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This recipe for Bolillos (Spindle Mexican Rolls) is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7-7¼ C flour
2 Pkg. active yeast
2½ C water
1 Tab sugar
1 Tab salt
1 Tab shortening
Cornmeal
1egg white
1Tab water
Directions:
Directions:
In large mixer bowl, combine 3 cups flour and the yeast.

Heat the water, sugar, salt and shortening just until warm (115 - 120º), stirring constantly to almost melt shortening.

Add to dry mix.

Beat a low speed for ½ minute, scraping bowl.

Beat 3 minutes at high speed.

By hand, stir in enough of remaining flour to make a soft dough.

Knead on floured surface 10-12 minutes or until smooth.

Shape into ball. Place in greased bowl, turn once to grease surfaces.

Cover, let rise 1-1½ hours or till double.

Punch down, divide into 18 pieces. Cover, let rest 10 minutes.

Shape each piece into an oval 5" long.

Pull and twist ends slightly.

Place on greased cornmeal-sprinkled baking sheets.

Make lengthwise cut ¼" deep on top of each.

Beat egg white and 1 Tab water just till foamy, brish tops and sides of tolls.

Cover, let rise about 1 hour or double in size.

Bake 375º for 20 minutes.

Brush again with egg mix.

Bake 10-15 minutes longer or till golden brown.
Number Of Servings:
Number Of Servings:
18

 

 

 

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