Mexican Bolillos, Crusty Oval Rolls

Recipe by Bergy
READY IN: 2hrs 30mins
YIELD: 10 rolls




  • Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
  • When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
  • Add 2 1/2 cups flour.
  • Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
  • Gradually stir in as much of the remaining flour as needed to make a soft dough.
  • Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
  • Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
  • Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
  • Punch the dough down and knead briefly on a floured surface.
  • Divide dough into 10 pieces and roll into balls.
  • Work with the palms of your hands and start at the center of each ball to roll out into ovals.
  • Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
  • Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
  • Meanwhile heat oven to 375F degrees.
  • Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
  • Brush each roll with the cornstarch mixture.
  • Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
  • Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
  • Serve warm & fresh from the oven.