Name: Homemade Mexican Bolillos
Ingredients: Stephen Ceideburg; 2 2/3 c Warm water (110 degrees F.); 1 pk Active dry yeast; 1/2 ts Sugar; 6 1/2 c Unbleached bread flour + more for kneading; 1 tb Butter, melted; 1/2 c Dry milk powder; 2 tb Sugar; 1/2 ts Cinnamon; 1 tb Salt; 2 ts Baking powder; 2 ts Vegetable oil; 1/2 c Warm water mixed with; 2 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables	Mexican	Breads	12	Servings

INGREDIENTS

		Stephen Ceideburg
2 2/3	c	Warm water (110 degrees F.)
1	pk	Active dry yeast
1/2	ts	Sugar
6 1/2	c	Unbleached bread flour + more for kneading
1	tb	Butter, melted
1/2	c	Dry milk powder
2	tb	Sugar
1/2	ts	Cinnamon
1	tb	Salt
2	ts	Baking powder
2	ts	Vegetable oil
1/2	c	Warm water mixed with
2	ts	Salt

INSTRUCTIONS

This recipe is the closest I have come to the real bolillos of Mexico. The
secret ingredient is the cinnamon, which provides that elusive Mexican
taste.
Pour 2/3 cup of the water into a small bowl. Add yeast and 1/2 teaspoon
sugar. Let proof about 10 minutes until bubbly.
Combine yeast mixture and remaining water in a large bowl. Whisk in 3 cups
of the flour. Set in a warm place for 30 minutes.
Stir in butter, milk powder, sugar, cinnamon, salt and baking powder. Stir
in remaining flour; turn out on a lightly floured board and knead for 10
minutes, adding additional flour, if necessary. Coat dough with oil and
return to bowl. Let rise until doubled in bulk, about 1 hour.
Pour the salt-water mixture into a spray bottle.
Punch down dough and form into oblong rolls about 4 inches long. Each
bolillo should weigh about 4 ounces. Place on lightly greased baking sheets
that have been dusted with cornmeal. Let rise about 30 minutes, or until
doubled. Slash tops lengthwise and mist gently with the salty water.
Bake in a preheated 375 degree F. oven for 10 minutes. Mist again. Reduce
oven temperature to 350 degrees F. and bake 25 minutes longer, until rolls
are golden brown.
Makes 12 bolillos.
PER ROLL: 310 calories, 10 g protein, 59 g carbohydrate, 3 g fat (1 g
saturated), 3 mg cholesterol 880 mg sodium, 0 g fiber.
Jacqueline Higuera McMahan writing in the San Francisco Chronicle,
12/18/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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