Recipe - Bolillos

1 cup Warm water
1 tablespoon Dry yeast
One half teaspoon Sugar
1 cup Lukewarm milk
3 One fourth cup Bread flour
3 One fourth cup Allpurpose flour; plus
1 tablespoon Allpurpose flour
2 tablespoon Salt
1 One half teaspoon Baking powder
Vegetable oil
2 tablespoon Unsalted butter; room
temperature

Combine water, yeast and sugar in large bowl of electric mixer fitted
with paddle attachment. Mix until sugar and yeast dissolve. Add milk,
Three fourths cup bread flour and Three fourths cup allpurpose flour and mix until
smooth. Set aside at room temperature for 30 minutes. Mix remaining 2
One half cups bread flour and 2 One half cups allpurpose flour in medium bowl.
Remove 1 cup flour mixture and transfer to small bowl. Add 1
tablespoon salt and baking powder to flour in small bowl and stir
with fork to blend. Add this flour mixture to sponge and mix to
blend. Continue mixing, gradually adding enough of remaining flour
mixture until dough leaves side of bowl. Change attachment on mixer
to dough hook. Knead with mixer until dough is moderatelyfirm and
dry, adding more of flour mixture as necessary. Knead 10 to 15
minutes longer. Lightly oil large bowl. Add dough; turn to coat.
Cover with damp towel. Let stand in warm draftfree area until
doubled in volume, about 1 hour. Punch down dough. Transfer to
lightlyfloured work surface. Knead briefly. Divide dough into 9
equal portions. Roll each into ball shape. Cover with towel and let
rest 10 minutes. Combine butter and remaining 1 tablespoon flour in
small bowl. Pull each dough ball into a 6inch long log. Using sharp
knife, cut a shallow slit down center of each log. Spread some of
butter mixture inside each. Roll logs briefly on counter to enclose
butter mixture. Arrange on large parchmentlined baking sheet. Cover
with towel. Let stand in warm draftfree area 30 minutes. Rising is
complete when finger pressed in dough leaves a mark. Preheat oven to
325 degrees. Combine remaining 1 tablespoon salt and 1 cup water in
spray bottle. Generously spray rolls all over. Bake 5 minutes. Reduce
oven temperature to 325 degrees. Bake rolls until goldenbrown and
sound hollow when tapped on bottom, about 10 minutes. Transfer to
racks and cool completely. This recipe yields 9 bollilos.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK (Show # TH6341 broadcast
01171997) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

01271997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.