Bolillo Bread

You need this bread to make Tortas!

Bolillos

Recipe for 20 rolls

Sponge:

1 ½ packages yeast

¾ cups sugar

3 cups warm water

4 cups flour

Dough:

1 T salt

6 T butter

3 to 3 ½ cups flour

1 egg white, beaten with 1 T water for glazing

1. Prepare the sponge by proofing the yeast in the water with the sugar. Add flour and mix. Let sit, covered for about an hour.
2. Add salt, butter and ½ cup flour to the mix and beat on speed of 2.
3. Add remain flour ½ cup at a time, mixing until a soft dough forms and just clears the sides of the bowl.
4. Kneed dough using dough hook for 5 minutes.
5. Let rise until doubled in bulk, about 1 to 1 ½ hours.
6. Divide into 20 pieces and shape each into a piece of dough shaped like a bolillo. Place onto a baking sheet lined with parchment paper.
7. 
8. Cover with plastic wrap and let rise 30 minutes.
9. Preheat oven to 400 degrees with the baking stone on the bottom rack.
10. Score the top of each roll ¼ inch deep. Brush with the glaze.
11. Bake for 10 minutes. Brush rolls again with the wash, reduce heat to 375 and bake for another 10 to 15 minutes until tops of loaves are golden brown.