|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|All purpose flour||6 Cup (96 tbs) (Unsifted)|
|Cornstarch||1 Teaspoon (Dissolved In 1/2 Cup Water)|
In a pan, combine water, sugar, salt, and butter.
Warm over low heat, stirring, to about 110°.
Pour into a large bowl; stir in yeast until dissolved.
Gradually beat in about 5 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide into 16 equal pieces.
Form each piece into a smooth ball by gently kneading; then shape each ball into an oblong by rolling it and gently pulling from center to ends until it is about 4 inches long (center should be thicker than ends).
Place rolls 3 inches apart on greased baking sheets; you need 3 pans, each about 12 by 15 inches.
In a standard-size oven with 2 racks, you can bake 2 sheets of rolls at a time.
If you have only 1 oven, cover third pan of shaped bolillos with clear plastic wrap and refrigerate for up to 30 minutes.
Cover rolls and let rise until almost doubled (about 35 minutes€”or 45 minutes if refrigerated).
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush each roll with cornstarch mixture; then with a razor blade or a sharp floured knife, cut a slash about 3/4 inch deep and about 2 inches long in top of each roll.
Adjust oven racks so they are equally spaced in oven from top to bottom, then stagger baking sheets to get best heat distribution.
Bake in a 375° oven for 35 to 40 minutes or until rolls are golden brown and sound hollow when tapped (switch pans halfway through baking).
Cool on racks.