Quick Mexican Sandwich Rolls Recipes

AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)

Steps:

• Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
• Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
• The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
• Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
• Form the dough into a ball and place the dough in a greased bowl.
• Cover the dough with a towel or cloth and leave in a warm place for about an hour.
• Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
• Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
• Cover and let rise again for about 30 minutes.
• Preheat oven to 375 degrees and brush each dough ball with egg whites.
• Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
• They may also be wrapped well and frozen for later use.

MEXICAN BOLILLOS, CRUSTY OVAL ROLLS

Steps:

• 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.

QUICK MEXICAN SANDWICH ROLLS

Steps:

• 1. Grease 2 baking sheets. In a small bowl stir the yeast into 1/4 cup of the lukewarm water. Stir in 1 teaspoon of the sugar. Let stand until foamy, about 5 minutes. 2. Put the flour, salt, and remaining teaspoon of sugar in a food processor fitted with the steel blade. Pulse 4 to 5 times to blend. Pour in the yeast mixture. With the lid on and the processor running, add the oil to the remaining cup of warm water and pour through the feed tube. Process until dough forms and cleans the side of the bowl, with a few pieces whirling around the bottom. Process for 1 minute. (Dough should be soft and slightly sticky.) If too sticky, add flour, 1 tablespoon at a time, to achieve a soft, less-tacky dough. 3. Cut dough into 12 pieces and flatten each portion into a 4-inch circle. Then fold the top edge toward you, covering 2/3 of the circle. Press firmly to seal. Then fold lower half over, envelope style, and pinch the seam along its length to seal tightly. Form into a football shape, tapering the ends. 4. For each roll, dip the seam side in the cornmeal and place seam side down on the baking sheets. Cover lightly and let rise until doubled, 45 minutes to 1 hour, or until an impression remains in the dough when lightly pressed with your finger. 5. Preheat oven to 375°. With a sharp, thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Bake rolls (in batches, if necessary) until they are lightly browned and sound hollow when tapped, 20 to 25 minutes. Cool on a rack. The rolls are best the day they are baked, or they may be frozen in a sealed plastic freezer bag up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.