Bolillos
By: Anonymous
Published: Friday, December 4, 2009 - 11:52pm

Ingredients




2 ounces of active dry yeast - (¼  ea)
1 cup warm water (100 to 110 degrees)
2 tablespoons sugar
3 1/2 cups bread flour
2 tablespoons shortening
2 teaspoons salt

Preparation

1 Stir together first 3 ingredients in a 2-cup liquid measuring cup; let yeast mixture stand 5 minutes. 2 Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer. Add yeast mixture, and beat at medium speed with mixer, using dough hook attachment, 6 minutes. 3 Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Knead each portion 3 times. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet). 4 Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes (dough will not double in bulk). Cut a shallow slit, lengthwise, in top of each loaf. 5 Bake at 425 degrees for 10 minutes or until golden brown. Cool on baking sheets on wire racks. 6 This recipe yields 1 dozen. 7 Comments: This bread tastes and looks like a French roll.