Bolillos are the crusty, “bobbin-shaped” yeast rolls popular throughout Mexico. The dough is similar to French bread dough.
12 rolls (1 each)
1 package active dry yeast
½ teaspoon sugar
1 cup hot water (110–115 degrees)
2 tablespoons vegetable shortening, room temperature
3½–4 cups all-purpose flour
½ teaspoon salt
2 tablespoons fat-free milk
1. Mix yeast, sugar, and hot water in medium bowl; add shortening, stirring until melted. Let stand 5 minutes. Mix in 3½ cups flour and salt; mix in enough remaining ½ cup flour to make soft dough.
2. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl; let stand, covered, in warm place until dough is double in size, 1 to 1½ hours. Punch dough down.
3. Divide dough into 12 equal pieces. Roll or pat 1 piece into an oval shape, a scant ½–inch thick. Fold ⅓ of the dough along the long edge toward the center and flatten with palm of hand; fold dough in half in same direction and flatten with palm of hand. Roll dough lightly with hand to make a rounded oval shape. Place, seam side up, on lightly greased cookie sheet. Repeat with remaining dough. Let rolls stand, loosely covered, until double in size, about 1 hour; brush with milk. Bake at 375 degrees until lightly browned, about 25 minutes.
Per Serving:
Calories: 155
% of calories from fat: 15
Fat (gm): 2.5
Saturated fat (gm): 0.6
Cholesterol (mg): 0
Sodium (mg): 91
Protein (gm): 4.1
Carbohydrate (gm): 28.4
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 0.0
Fat: 0.5