French rolls
Bolillos

20 bolillos, Takes 2h30

Ingredients:

• 8 1/2 of cups flour
• 2 tsp. of salt
• 2 tsp. of sugar
• 1 oz. of fresh yeast
• 2 1/2 cups of water/milk
• Grains (optional)

Preparation:

1. Warm the water/milk to body temperature and dissolve the yeast in it.
2. Mix the flour, salt and sugar in a large bowl.
3. Pour in the dissolved yeast and stir the mixture very well.
4. Cover the dough with a cloth and let it rise until it doubles in volume (1-2 hours).
5. Punch down the dough and kneed it very well until it has a good consistency. Add the grains if you choose to and kneed again.
6. Roll the dough into 20 equally sized balls.
7. Brush them with olive oil, dust them with flour and flatten them into an oval shape.
8. Use a knife to mark 2 indentations (2 straight lines lengthwise, do not go completely through the roll).
9. Place the rolls on a baking sheet and let them rise again until they almost double in size (20-30 min).
10. Preheat the oven to 185ºC.
11. Bake them until they are golden brown (about 30 min). Check them often to be sure that they don't burn!

Comments:

These rolls are perfect for breakfasts and/or lunches. Easy to make and feel free to use your imagination and add grains to your taste.