Bolillos

I love Bolillos. Our grocery sells them for 25 cents a piece and they are great for sandwiches, especially tortas. I have wanted to try and make them at home for the longest time (nearly as long as I have been wanting to make tortillas, which I still have yet to tackle.)  My favorite sandwich to use these for is the Mexican Red Snapper Sandwich, pretty much my ideal sandwich.  They also work great for sub rolls for cheesesteaks, slather on some queso and you have a TexMex cheesesteak.  This recipe is from food.com.

Bolillos

2 ¼ teaspoons active dry yeast
1 1/3 cups warm water
1 tablespoon honey
1 tablespoon lard or 1 tablespoon shortening, melted and cooled
1 ½ teaspoons salt
3 ¼ to 4 cups flour
¼ cup cold water
1 teaspoon cornstarch

Sprinkle yeast over the warm water in the bowl of the stand mixer; stir and let stand 5 minutes. Stir the honey, lard and salt into the yeast mixture and add 2 ½ cups of the flour. Mix at low speed to incorporate, then beat at medium speed for 5 minutes more. Gradually stir in the remaining flour until a soft dough forms. Swap out the mixer for a dough hook and knead for 10 to 15 minutes. Cover and let ride in a warm place for one hour. Punch the dough down, knead briefly on a floured surface. Divide into 10 pieces and roll into balls. Roll each ball into an oval shape about 5 inches long, tapering at each end. Place on a greased baking sheet and let rise for 30 minutes more.

Preheat the oven to 375 degrees. Mix the water and cornstarch, heat to boiling and boil for 2 minutes, until thick and clear. Brush each roll with the cornstarch mixture. Slash each roll down the middle ½ inch deep. Bake until browned, 30 to 35 minutes. Remove and cool on racks.

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