French Style Mexican Hard Rolls (Bolillos)

This recipe is one of many in this book that starts with a sponge. I never knew about the sponge until I got this book. It makes things so delicious! These rolls get 5 stars (my husband even commented they are better then any of the other rolls I make!) Makes 20 rolls.

Sponge: In a 3-4 quart bowl sprinkle 1 1/2 tablespoons of yeast and 1/4 a cup of sugar over 3 cups of warm water. Stir to dissolve, let rest for 10 minutes. Then whisk in 4 cups unbleached all purpose flour. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.


Dough: Add 1 tablespoon salt, 6 tablespoons butter (room temp) and 1/2 a cup of unbleached all purpose flour to the sponge. Beat hard with a whisk for 5 minutes. Then add the remaining 2 1/2-3 cups of flour 1/2 a cup at a time until a soft dough is formed.

On a lightly floured work surface knead the dough for 8-10 minutes, adding 1 tablespoon of flour at a time if it starts to get sticky. Place in a greased deep container. Turn once to coat and let rise until doubled, 1 to 1 1/2 hours.

Gently deflate the dough, divide in half, then each half into 10 pieces. Arrange about 2 inches apart on a greased baking sheet. Let raise 30 minutes. Twenty minutes before baking turn on oven to
A. 400 F if you are using a baking stone.
B. 375 F if not
Using a sharp knife gently slash the rolls with a lengthwise cut down the middle, no deeper then 1 /4 an inch. Brush the top of each roll with egg glaze made from 1 large egg white and 1 tablespoon of water. (Oops! As you can see I completely forgot this step, it's more for appearance then flavor of course)


If you are using a baking stone: Place baking sheet directly on hot stone/tile which should be on the lowest rack. Bake for 10 minutes. Brush the roll again with the wash.
Reduce heat to 375 F and bake for 15-18 minutes more. or until tops are golden brown and you hear a hollow sound when you tap the roll.

If you are not using a baking stone simply bake on 375 F for 15-18 minutes.
Transfer the rolls immediately to a cooling rack. They are best slightly warm or at room temp.