AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)

Authentic Bolillos (Mexican Bread Rolls for Tortas) image

Provided by That Napa Chicken R

Categories Breads

Time 2h30m

Yield 10 rolls

Number Of Ingredients 6

2 cups warm water (about 105 degrees)
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast (like SAF brand)
4 -6 cups unbleached white flour
1 egg white, whisked

Steps:

Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
Form the dough into a ball and place the dough in a greased bowl.
Cover the dough with a towel or cloth and leave in a warm place for about an hour.
Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
Cover and let rise again for about 30 minutes.
Preheat oven to 375 degrees and brush each dough ball with egg whites.
Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
They may also be wrapped well and frozen for later use.