Source:Breads of the Southwest by Beth Hensperge
Makes 20 servings.
Preparation time: 10 hours
Bolillos y Teleras
French Style Mexican Hard Rolls
Ingredients
Preparation
Sponge:
1 1/2 tablespoons active dry yeast (1.5 package)
1/4 cup sugar
3 cups warm water (105 to 110 F degrees)
4 cups unbleached all-purpose flour
Dough:
1 tablespoon salt
6 tablespoons butter or vegetable shortening (3/4 stick), room temperature
3 to 3 1/2 cup unbleached all-purpose flour
Egg Glaze:
1 egg white + 1 Tbsp. water + dash salt
1. To prepare the sponge: Sprinkle the yeast and sugar over the water in a 3 or 4 quart bowl or plastic container and stir until dissolved. Let stand until foamy, about 10 minutes. Add the 4 cups of unbleached flour. With a whisk, beat hard until smooth and thick. Scrape the sides with a spatula. Cover loosely with plastic wrap and let stand at room temperature, about 1 hour. The sponge will be bubbly.
2. To prepare the dough: Add the salt, butter, and 1/2 cup of the flour to the sponge. Beat hard with a whisk for 5 minutes, or 2 minutes on medium speed in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Add the remaining flour, 1/2 cup at a time, mixing on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon as necessary if making by hand.
3. Turn dough out onto a lightly floured surface and knead vigorously to create a soft, moist, and elastic dough that will still feel sticky, 2 to 4 minutes, adding flour only 1 tablespoon at a time as needed. Use a dough scraper to clean off the film of dough that accumulates on the work surface as you go along. Take care not to add too much flour; this dough should just hold its shape, yet retain a slightly moist quality. Place the dough in a deep greased container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 1/2 hours.
4. Grease and dust with coarse corn meal 1 or 2 baking sheets. Turn dough out onto a lightly floured work surface and divide into 2 equal portions. Divide each portion into 10 equal portions. Pat each one into a 3x2 inch rectangle and roll up to form into a tight oval. Pinch the seams to seal and arrange about 2 inches apart on the pans. Pinch the ends, pulling slightly, to form a spindle shape. Cover loosely with plastic wrap and let rise at room temperature until double in volume, about 30 minutes.
5. About 20 minutes before baking, preheat the oven to 400 F degrees, with a baking stone or tiles on the lowest rack.
6. Using a sharp knife, gently slash the rolls with a lengthwise cut down the middle, no deeper than 1/4 inch. Brush the top of each roll with the glaze. Place the baking sheet directly on the hot stone and bake for 10 minutes. Brush the rolls again with the wash. Reduce the oven temperature to 375 F degrees and bake for 15 to 18 minutes more, or until the tops are golden brown and the rolls sound hollow when tapped with your finger. Remove from the pans immediately to a cooling rack. They are best slightly warm or at room temperature, broken with the hands into pieces. "Bolillos" may be frozen for up to 1 month.
Variation: "Teleras" Mexican flat bread rolls.
Prepare the dough through step 4. Divide into 20 portions. Flatten the ball of dough into an oval with the heel of your hand or a rolling pin. Press twice into the top of the roll with the side of your hand to make 2 indentations. Let rise and press again to re-form the indentations. Do not brush with glaze. Bake and cool as directed.
