Bolillo Rolls
- Ready In:
- 4hrs 50mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 473.18 ml water
- 7.39 ml honey
- 29.58 ml butter
- 1.23 ml salt
- 709.77 ml bread flour (HIGH GLUTEN FLOUR)
- 709.77 ml wheat flour
- 7.08 g package yeast
- 170.09 g cream cheese (optional)
- 59.14 ml jalapeno, sliced (optional)
-
glaze
- 118.29 ml water
- 4.92 ml cornstarch
directions
- Heat water, honey, butter, and salt together in a saucepan.
- Let cool to lukewarm; add yeast.
- Let stand for 10 minutes.
- In separate bowl, add flour to the water mixture; mix well.
- Turn out and knead for 10 minutes, adding more flour as necessary.
- Replace in bowl, cover and let rise until doubled.
- Punch down, divide into sixteen pieces and form into logs.
- Place rolls on greased baking sheet.
- at this point add 4 small cubes of cream cheese and a few jalapenos to the inside slash so steam escapes of each roll you do this too.
- Cover and let rise until doubled.
- Preheat oven to 375°F.
- While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
- Brush rolls with the glaze and lightly score top of rolls with sharp knife.
- Bake 35 minutes or until golden.
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