bolillos

Directions

1. 1

   Bolillos (Mexican Hard Rolls) 1 package active dry yeast 2 teaspoons granulated sugar 1 3/4 cups warm water (110 degrees F) 1 teaspoon salt

2. 2

   stir in warm water

3. 3

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

4. 4

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

5. 5

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

6. 6

   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

7. 7

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

8. 8

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