Flat Mexican Sandwich Rolls Food

HOMEMADE BOLILLOS (MEXICAN SANDWICH BREAD)

Steps:

• Mix the yeast with warm water and sugar. Lightly stir and let sit for 5 minutes to allow the yeast to proof.
• After your yeast has been proofed, add the flour, salt, more warm water and the oil to the same bowl. Mix until a dough forms, then switch to your dough hook and knead for 4 minutes on low. You can also knead the dough on a lightly floured countertop with your hands. If the dough is still too sticky after 4 minutes, slowly add more flour until the dough is just pulling away from the sides of the bowl. Knead for 8-10 more minutes, or until the dough is smooth and elastic in texture.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area for 45 minutes or until the dough has doubled in size as shown above.
• After the dough has risen, turn out onto a lightly floured surface, Divide the dough into 8 equal pieces.
• To form the rolls, work with one piece of dough at a time. Slightly press the dough down on your surface to create a thick disk shape. Fold 1⁄3 of the dough towards you and press down to tightly seal. Fold the dough again and repeat sealing tightly until a roll forms. To shape the rolls, use your whole open cupped hand to gently press on the dough. Roll the dough back and forth, using the edge of your palm to shape into the traditional bolillo football shape.
• Place each roll seam side down on an oil brushed parchment-lined baking sheet. Lightly cover with an oil-lined plastic wrap and let rest again for an additional 60 minutes. With the edge of a sharp knife, score each bolillo down the center. Don't cut too deeply.
• Bake in a preheated oven at 375 degree Fahrenheit for 25 minutes or until the tops are golden brown.

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

FLAT MEXICAN SANDWICH ROLLS

Steps:

• 1. Make the Quick Mexican-Style Rolls dough and divide the dough into 8 equal pieces. 2. Cover and let the dough rest 10 minutes to relax the gluten. With hands, form each piece into a 3- × 4 1/2-inch rectangle. Arrange 2 inches apart on a large baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes. 3. Preheat oven to 375°. Using the rounded handle of a long wooden spoon, firmly press 2 indentations lengthwise in each roll. (Finished rolls will have 3 rounded humps across the top.) Bake until pale brown and sound hollow when tapped, about 20 to 25 minutes. Cool completely on a rack before using. Best the day they are baked, or rolls may be frozen in a sealed plastic bag up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.