Bolillos (Mexican Hard Rolls)

Instructions

1. 1

   Stir yeast and sugar together in a large bowl; stir in warm water.

2. 2

   Add salt, then beat in flour, 1 cup at a time, beating well after each addition.

3. 3

   Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir.

4. 4

   Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny.

5. 5

   Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel.

6. 6

   Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk.

7. 7

   When dough has doubled, punch it down and allow to double again.

8. 8

   Cut dough into 36 equal pieces.

9. 9

   Shape into football-like rolls, twisting each end.

10. 10

    They should be rather flat with twisted ends.

11. 11

    Lay rolls about 2 inches apart on a lightly floured baking sheet.

12. 12

    After shaping the rolls, slash the tops with a sharp knife or scissors.

13. 13

    Cover with a towel and let rise until doubled in bulk.

14. 14

    When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush.

15. 15

    Bake for 20 to 30 minutes or until lightly browned.

16. 16

    Makes 36 rolls.