Mexican Bolillo Rolls
Mexican Bolillo Dinner Rolls - a mini baguette with a crunchy crust and a soft center.
Kelly @ Trial and Eater
For the rolls:
(more as necessary for kneading)
For the glaze:
Proof the yeast by combining hot water, yeast and sugar to a mixing bowl and stir to combine. Should bubble after 5 minutes to show yeast is working.
Add flour and salt to bowl, and knead together using a stand mixer and dough hook (or by hand) until dough is soft and elastic.
Cover to let rise until doubled, about 30 minutes.
Divide dough into 12 balls and form into an oval shape (think American football). Place on sprayed baking sheet and let rise again while oven is pre-heating.
Preheat oven to 450°F.
In a small stovepot, add water and cornstarch and heat over medium-high heat, stirring occasionally until a glaze is formed. Remove from heat.
Before placing rolls into oven, score the rolls by making a lengthwise cut with a serrated knife (about 1/2 inch deep). Add the cornstarch and water glaze from previous step to top of rolls.
Bake for 15 minutes or until lightly browned.
For the glaze: if you don't want to use cornstarch, just spritz the dough with warm water before baking.