Bolillos (Mexican)

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Flour
1 1/8 oz	31g	Yeast - (not powder)*
1 oz	28g	Sugar
1 teaspoon	5ml	Salt
1 1/8 cups	266ml	Water - (more or less)

Recipe Instructions

Prepare the dough and let rest, then punch it down and let rise to double. Cut the dough in pieces and make into balls. Then with the rolling pin make ovals and fold the pieces over and roll them again, making the bollix form. Place on baking sheet let them rise again. When they are double in size, cut each piece and coat with water and salt.

Put in the oven at 250C and put one pan containing water inside the oven to increase humidity.

If you add 50 grams de vegetable shortening you will do "pan de caja"

Source:
Patricia Wriedt - Mexico City

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