Homemade Mexican Bolillos
| Yield: | 12 Servings |
| Categories: | Breads |
| Stephen Ceideburg | ||
| 2 2/3 | c | Warm water (110 degrees F.) |
| 1 | pk | Active dry yeast |
| 1/2 | ts | Sugar |
| 6 1/2 | c | Unbleached bread flour + more for kneading |
| 1 | tb | Butter, melted |
| 1/2 | c | Dry milk powder |
| 2 | tb | Sugar |
| 1/2 | ts | Cinnamon |
| 1 | tb | Salt |
| 2 | ts | Baking powder |
| 2 | ts | Vegetable oil |
| 1/2 | c | Warm water mixed with |
| 2 | ts | Salt |
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