Bolillo Rolls

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable shortening, softened
• 1 egg white, beaten with 1 tablespoon water, for brushing
• 1 tablespoon cornmeal, for dusting

Method

1. 1

   In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

   5:00 · Proof yeast
2. 2

   Add the flour, salt, and shortening to the yeast mixture. Mix on low speed with a dough hook, or stir with a wooden spoon, until a rough dough forms.

3. 3

   Knead the dough on a lightly floured surface, or with the mixer on medium speed, until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
4. 4

   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size.

5. 5

   Punch down the dough and divide into 12 equal pieces, about 2.5 ounces each. Shape each piece into a tight ball.

6. 6

   Roll each ball into an oval log about 5 inches long, tapering the ends to form a football shape. Place on a baking sheet dusted with cornmeal, spacing rolls 2 inches apart.

7. 7

   Cover the shaped rolls loosely with a towel and let rise in a warm spot until puffy and nearly doubled.

8. 8

   Preheat the oven to 400°F. Place a shallow pan of water on the lower rack to create steam.

9. 9

   Using a sharp knife or razor blade, slash a shallow lengthwise cut down the top of each roll. Brush the tops with the egg white mixture.

10. 10

    Bake until the rolls are deep golden brown and sound hollow when tapped on the bottom, 20 to 25 minutes, rotating the pan halfway through.

    20:00 · Bake rolls
11. 11

    Transfer the rolls to a wire rack and cool for at least 15 minutes before slicing or serving.

    15:00 · Cool rolls