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Hard Rolls

Mexican.Chef's picture
Ingredients
  Water 2 Cup (32 tbs)
  Sugar 1 1⁄2 Tablespoon
  Salt 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Active dry yeast 1⁄4 Ounce (1 package)
  All purpose flour 6 Cup (96 tbs), unsifted
  Cornstarch 1 Teaspoon, dissolved in 1/2 cup water
  Water 1⁄2 Cup (8 tbs)
Directions

In a pan combine water, sugar, salt, and butter.
Warm over low heat, stirring, to a temperature between 105° and 115° on a candy thermometer.
Pour into a large bowl; stir in yeast until dissolved.
With an electric mixer or heavy spoon, beat in 5 cups of the flour to form a dough.
Turn dough onto a board coated with about 1/2 cup of the remaining flour and knead for 10 minutes until dough is smooth and feels velvety; add more flour if needed to keep dough from sticking.
Place in a greased bowl and turn dough over to grease top.
Cover bowl with clear plastic film and let rise in a warm place until dough has almost doubled (about 1 1/2 hours).
Punch down and squeeze dough to release air bubbles, then turn out onto a lightly floured board.
Divide into 16 equal pieces.
Form each piece into a smooth ball.
Shape each into an oblong by rolling it and gently pulling from the center to the ends until it is about 4 inches long (center should be thicker than ends).
Place rolls about 2 inches apart on greased baking sheets.
Cover lightly with a towel.
Let rolls rise for about 35 minutes or until they are almost doubled in size.
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush each roll with cornstarch mixture; then, with a sharp knife or razor blade, cut a slash about 3/4 inch deep and about 2 inches long on top of each roll.
Bake in a 375° oven for 35 to 40 minutes or until they are golden brown and sound hollow when tapped.
Cool on wire racks and wrap tightly to store.

Recipe Summary

Cuisine: 
Mexican
Method: 
Baked

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