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Mexican Hard Rolls |
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Serves: 16
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Hard Rolls recipe on the web!!
_ 1/2 cups water
_ tablespoons butter or margarine
_ 1/2 tablespoons sugar
_ 1/2 teaspoons salt
_ package yeast active dry
_ cups unbleached flour
_ teaspoon cornstarch
In a small saucepan heat 2 cups water, butter or margarine, sugar and salt just to 115° F. Combine mixture with yeast in a large mixing bowl; stir and let set until foamy, 5 to 10 minutes. Add flour, 1 cup at a time, beating well until a firm dough is formed. On a well-floured surface, knead until dough is smooth and elastic. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Punch down dough; place on a lightly-floured surface and divide into 16 pieces. Knead gently and shape each piece into an oblong by rolling and pulling from center to ends until about 4 inches long with center thicker than ends. Place rolls 3 inches apart on greased baking sheets. Cover and let rise in a warm place, free from drafts, until almost doubled, 40 to 50 minutes. In a small saucepan, combine cornstarch and 1/2 cup water; heat to boiling, stirring, then cool slightly. Using a soft brush, carefully brush mixture onto each roll. With a sharp knife, make a slash 3/4 -inch deep on top of each roll. Immediately bake in a preheated 375° F oven for 35 to 40 minutes or until golden and sounds hollow when tapped. Serve warm.
Note: Rolls freeze well, but reheat before serving.
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