Bolillos Recipe

• 2 env active dry yeast - (1/4 ounce ea)
• 1 c. hot water (100 to 110 degrees)
• 2 Tbsp. sugar
• 3 1/2 c. bread flour
• 2 Tbsp. shortening
• 2 tsp salt

1. Stir together first 3 ingredients in a 2-c. liquid measuring c.; let yeast mix stand 5 min.
2. Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer.
3. Add in yeast mix, and beat at medium speed with mixer, using dough hook attachment, 6 min.
4. Turn dough out onto a lightly floured surface, and divide into 12 equal portions.
5. Knead each portion 3 times.
6. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).
7. Cover dough, and let rise in a hot place (85 degrees), free from drafts, 40 min (dough won't double in bulk).
8. Cut a shallow slit, lengthwise, in top of each loaf.
9. Bake at 425 degrees for 10 min or possibly till golden.
10. Cold on baking sheets on wire racks.
11. This recipe yields 1 dozen.
12. Comments: This bread tastes and looks like a French roll.

yeast, hot water, sugar, bread flour, shortening, salt

Taken from cookeatshare.com/recipes/bolillos-88842 (may not work)