Spanish hard rolls PDF Print E-mail

Spanish Hard Rolls (Bolillos)

1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
1 tablespoon honey
1 teaspoon salt
5 1/2 to 6 cups all-purpose flour
1 tablespoon cornstarch
2 1/2 teaspoons water

Dissolve yeast in 2 cups warm water in large bowl. Stir in honey, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch dough down. Cover; let rest 15 minutes.

Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long; pinch ends to form points. Place on greased cookie sheets. Make slash about 3 inches long and 1/2 inch deep the length of each roll. Cover; let rise until double, 45 to 60 minutes.

Preheat oven to 375 degrees F.

Mix cornstarch and 2 1/2 teaspoons water; brush on rolls. Bake until rolls are golden brown, 35 to 40 minutes.

Serve warm.

Makes 16 rolls.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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