INGREDIENTS

INSTRUCTIONS

The starter sponge:  Whisk together all ingredients until well blended.
Cover with  plastic wrap or a damp towel, set in a warm place and let
rise,  undisturbed, for 1 hour.  The dough:  Combine the sponge, salt,
butter, cinnamon, 3 cups of the unbleached  flour and the gluten flour.
Using the flat paddle attachment of a heavy duty mixer, beat the  dough
for at least 4 minutes.  Turn out dough onto a board and knead in the
remaining 1/2 cup flour.  (If you do not have a heavy duty mixer, knead
the dough by hand for  at least 10 minutes, incorporating the 1/2 cup
flour.)  The dough tends to be sticky, so have patience.  However, the
finished  dough should be on the softer-stickier side rather than being
perfectly smooth.  During the beating and kneading process, the dough
should develop  long, stretchy++strands a sign that the gluten has been
well  developed. This is necessary to finished rolls.  Place the dough
in a greased bowl, turn to coat with grease, then  cover with plastic
wrap, set in a warm place and let rise for 1 hour,  or until doubled in
bulk.  To shape:  Punch down the dough.and turn out onto a floured
board.  Pinch off 12  equal-size pieces of dough.  With floured hands,
roll each piece into an oblong, turning rough  edges under with your
fingers.  To achieve the pointed tips, gently pull the ends of each
oblong,  giving a slight twist as you pull.  If the bolillos have sort
of a  rough surface, all the better.  They will look authentic.  Place
the bolillos on heavy baking sheets that have been greased or  lined
with parchment.  Make a each roll.  Cover with a kitchen towel and let
rise for 30 minutes, or until  almost doubled.  Preheat the oven to
400F.  Pour the salted water into a spray bottle.  Bake bolillos for 10
minutes, misting with the salt water at least 3  or 4 times.  This will
produce a crusty exterior.  Reduce oven temperature to 375F and bake
for 20 minutes longer, or  until rolls are golden brown.  Makes 12
bolillos.  Note: Gluten flour may be found in natural food stores.  PER
ROLL:  245 calories, 9 g protein, 47 g carbohydrate, 2 g fat (1 g
saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber.  From an
article by Jacquiline Higurea McMahan, San Francisco  Chronicle,
3/10/93.  Posted by Stephen Ceideberg; March 11 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 2.5mg
Sodium: 609.1mg
Potassium: 66.8mg
Carbohydrates: 43.4g
Fiber: 1.7g
Sugar: 3.3g
Protein: 5.8g