Friday July 19th 2019

Spindle Rolls – Bolillos

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Rating: 3.3/5 (8 votes cast)

Recipe: Spindle Rolls – Bolillos

Summary: Eat these  Rolls With Dinner or as a Side Snack


  • 7 to 7 1/4 cups all-purpose flour

  • 2 packages active dry yeast
  • 2 1/2 cups water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon shortening
  • Yellow cornmeal
  • 1 egg white
  • 1 tablespoon water


  1. In large mixer bowl combine 3 cups of the flour and the yeast.
  2. Heat the 2 1/2 cups water, sugar, salt, and shortening just till warm (115° to 120°), stirring constantly to almost melt shortening.
  3. Add to dry mixture.
  4. Beat at low speed with electric mixert for 1/2 minute, scraping bowl.
  5. Beat 3 minutes at high speed.
  6. By hand, stir in enough of remaining 4 1/4 cups flour to make a soft dough.
  7. Knead on floured surface 10 to 12 minutes or till smooth.
  8. Shape into ball.
  9. Place in greased bowl; turn once to grease surface.
  10. Cover; let rise 1 to 1 1/2 hours or till double.
  11. Punch down; divide in 18 pieces.
  12. Cover; let rest 10 minutes.
  13. Shape each piece of dough into an oval 5 inches long.
  14. Pull and twist ends slightly.
  15. Place on greased, cornmeal-sprinkled baking sheets.
  16. Make lengthwise cut 1/4 inch deep on top of each.
  17. Beat egg white and 1 tablespoon water just till foamy; brush tops and sides of rolls.
  18. Cover; let rise about 1 hour or till double.
  19. Bake in 375° oven for 20 minutes.
  20. Brush again with egg white mixture.
  21. Bake 10 to 15 minutes longer or till golden brown.

Quick notes

Makes 18 Spindle Rolls.

Cooking time: 15 minute(s)

Number of servings (yield): 12

Meal type: snack

Culinary tradition: Mexican

Spindle Rolls - Bolillos, 3.3 out of 5 based on 8 ratings
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