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Quick Mexican Sandwich Rolls |
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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 Quick Mexican Sandwich Rolls recipe on the web!! (Bolillos Rapido) Category: Yeast Breads Makes 12 rolls Use this really easy and fast way that I developed to make Mexican-style rolls called bolillos. (You can also use a mixer with a dough blade.) The rolls are excellent for making Mexican sandwiches (tortas). _ package quick-rising active dry yeast _ 1/4 cups lukewarm water _ tablespoon vegetable oil or olive oil _ teaspoons sugar _ 1/4 cups all-purpose flour _ teaspoon salt ___ cup cornmeal (optional) 1. Grease 2 baking sheets. In a small bowl stir the yeast into 1/4 cup of the lukewarm water. Stir in 1 teaspoon of the sugar. Let stand until foamy, about 5 minutes. 2. Put the flour, salt, and remaining teaspoon of sugar in a food processor fitted with the steel blade. Pulse 4 to 5 times to blend. Pour in the yeast mixture. With the lid on and the processor running, add the oil to the remaining cup of warm water and pour through the feed tube. Process until dough forms and cleans the side of the bowl, with a few pieces whirling around the bottom. Process for 1 minute. (Dough should be soft and slightly sticky.) If too sticky, add flour, 1 tablespoon at a time, to achieve a soft, less-tacky dough. 3. Cut dough into 12 pieces and flatten each portion into a 4-inch circle. Then fold the top edge toward you, covering 2/3 of the circle. Press firmly to seal. Then fold lower half over, envelope style, and pinch the seam along its length to seal tightly. Form into a football shape, tapering the ends. 4. For each roll, dip the seam side in the cornmeal and place seam side down on the baking sheets. Cover lightly and let rise until doubled, 45 minutes to 1 hour, or until an impression remains in the dough when lightly pressed with your finger. 5. Preheat oven to 375°. With a sharp, thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Bake rolls (in batches, if necessary) until they are lightly browned and sound hollow when tapped, 20 to 25 minutes. Cool on a rack. The rolls are best the day they are baked, or they may be frozen in a sealed plastic freezer bag up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Pumpkin Biscuits Muffins with Cinnamon-Sugar Topping Pecan Muffins Walnut and Apple Muffins Baja Fig Bread Banana Bread Carrot Quick Bread Pumpkin Bread with Sunflower Seeds Whole-Wheat Breakfast Bread Mango-Pecan Quick Bread Mexican-American Corn Bread Whole-Wheat Breakfast Cookies Oval Mexican Sandwich Rolls Quick Mexican Sandwich Rolls Flat Mexican Sandwich Rolls Whole-Wheat Rolls Three Kings Bread Bread of the Dead Oaxacan Bread Mexican Sweet Buns Mexican Pizza * Biscuits, Muffins, and Breads |
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