Fast and Easy Bolillos (mexicanplease)

3 3/4 c flour
2 T yeast
1 1/4 c warm water
1/4 c canola oil
3 T sugar
1 egg
1 1/2 t  salt

Add yeast to warm water. Add  sugar and oil. Let sit for 5 – 10 min. Add flour, salt and egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it’s sticking to your hands. Divide into 8 equal parts. Roll into balls. Flatten into oval shaped disks.  Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough.  Give a quick roll while putting pressure on the ends to get the traditional bolillo shape. Cover and let rise for 10 – 30 min. You can optionally add a lengthwise 1/4″ deep slit on the bolillos just before baking. Bake for 8 – 12 min at 425 F. Let cool on counter and serve immediately. Makes 6 – 8 rolls. Note: Adding 2 c water to an oven safe pan and putting this in the oven as the bolillos bake should make the crust crispier. You can use a greased baking sheet or parchment paper with a sprinking of flour on it.



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