These turned out well. They tasted just like a bolillo from the store except the bottom crust was super crispy, but I liked that. Yum.
Ingredients
- 1 package (scant Tablespoon) instant yeast
- 1 1/3 cups water
- 1 Tablespoon honey
- 1 Tablespoon lard or vegetable shortening, melted and cooled (I just barely melt mine so it isn't too hot to add 30 seconds in the microwave or so. Today I actually spent a while looking for my dough hook, and it cooled too much and was solid again.)
- 1 1/2 teaspoon salt
- 3 1/4 - 4 cups flour (I started with 3 1/4 cups and added a Tablespoon or 2)
- 1/4 cup cold water
- 1 teaspoon corn starch
Directions
- Place yeast, water, honey, flour (start with 3 1/4 cups) salt and shortening in mixer with dough hook attached. Mix on low-medium low speed for 8-10 minutes until smooth and elastic - adding flour 1 Tablespoon at a time if dough it too sticky.
- Cover and let rise until double (about 1 hour.)
- Divide into 10 balls (mine were close to 3 oz. each.) Roll each ball into an oval about 5 inches long - tapering at the end if desired.
- Place on a greased cookie sheet and let rise until doubled. (recipe said 25 min - my house was pretty cool and it took more like 45.
- Meanwhile, (type up your recipe on your blog - just kidding, that is what I'm doing, but I'm headed to follow the rest of the steps right now. :) Preheat oven to 375. Mix cornstarch and cold water in a small saucepan. Heat until boiling. Boil until thickened and clear (this is super quick.)
- Brush rolls with cornstarch mixture. Slash rolls down the center 1/2 inch from each end and about 1/2 inch deep.
- Bake for 30-35 minutes until golden and sounding hollow when tapped.
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