Bolillos

Photo: flickr user Omar Omar

Ingredients

2 ounces of active dry yeast - (¼ ea)

1 cup warm water (100 to 110 degrees)

2 tablespoons sugar

3 1/2 cups bread flour

2 tablespoons shortening

2 teaspoons salt

Preparation

Stir together first 3 ingredients in a 2-cup liquid measuring cup; let yeast mixture stand 5 minutes.

Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer. Add yeast mixture, and beat at medium speed with mixer, using dough hook attachment, 6 minutes.

Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Knead each portion 3 times. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).

Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes (dough will not double in bulk). Cut a shallow slit, lengthwise, in top of each loaf.

Bake at 425 degrees for 10 minutes or until golden brown. Cool on baking sheets on wire racks.

This recipe yields 1 dozen.

Comments: This bread tastes and looks like a French roll.