Bolillos (Mexican Rolls)
| Yield: | 12 Servings |
| Categories: | Mexican, Breads |
| SPONGE | ||
| 3 | tb | Sugar |
| 2 1/2 | c | Warm water (108F to 110F) |
| 1 | tb | Active dry yeast |
| 1 1/2 | c | Unbleached flour |
| 1/4 | c | Gluten flour |
| DOUGH | ||
| Starter sponge (above) | ||
| 1 | tb | Salt |
| 1 | tb | Very soft butter |
| 1/2 | ts | Cinnamon |
| 3 1/2 | c | Unbleached flour |
| 1/2 | c | Gluten flour (see note) |
| 1/2 | c | Warm water mixed with 2 teaspoons salt |
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