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Bolillos Recipe

Bolillos Recipe

12 rolls



1 package active dry yeast

1/2 teaspoon sugar

1 cup hot water

2 tablespoons vegetable shortening, room temperature

3 1/2 - 4 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons fat-free milk


Mix yeast, sugar, and hot water in medium bowl, add shortening, stirring until melted. Let stand 5 minutes. Mix in 3 1/2 cups flour and salt, mix in enough remaining 1/2 cup flour to make soft dough.


Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let stand, covered, in warm place until dough is double in size, 1 to 1 1/2 hours. Punch dough down.


Divide dough into 12 equal pieces. Roll or pat 1 piece into an oval shape, a scant 1/2-inch thick. Fold 1/3 of the dough along the long edge toward the center and flatten with palm of hand, fold dough in half in same direction and flatten with palm of hand. Roll dough lightly with hand to make a rounded oval shape. Place, seam side up, on lightly greased cookie sheet. Repeat with remaining dough. Let rolls stand, loosely covered, until double in size, about 1 hour, brush with milk. Bake at 375 degrees until lightly browned, about 25 minutes.

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