Mexican Crusty White Rolls with Scored Tops

What you need

• 500 g (4 cups) bread flour, or all-purpose flour
• 300 ml (1 1/4 cups) water, lukewarm
• 7 g (2 1/4 tsp) instant yeast
• 10 g (2 tsp) salt
• 1 tbsp sugar
• 30 g (2 tbsp) lard, or butter, softened

Method

Restated from the original video

1. 1

   Mix the instant yeast and sugar into the lukewarm water and let stand for 5 min until foamy.

2. 2

   In a large bowl, combine the bread flour and salt. Add the yeast water and the lard.

3. 3

   Mix into a shaggy dough, then knead on a lightly floured surface until smooth and elastic, 10-12 min.

4. 4

   Put the dough in an oiled bowl, cover and let it rise in a warm place until doubled, about 1 hour.

5. 5

   Divide the dough into 8 equal pieces. Flatten each into an oval, fold into a tight log and pinch the seam closed.

6. 6

   Roll each log under your palms into a 15 cm (6 in) football shape with tapered ends. Set seam side down on a lined baking sheet, 5 cm (2 in) apart.

7. 7

   Cover loosely and let rise for 30-40 min until puffy.

8. 8

   Heat the oven to 220 °C (425 °F) with an empty roasting pan on the bottom rack.

9. 9

   Brush the rolls with water. Cut one long, deep slash down the center of each with a sharp knife or razor blade.

10. 10

    Slide the baking sheet onto the middle rack and pour 250 ml of hot water into the roasting pan. Close the door quickly to trap the steam.

11. 11

    Bake until the crust is deep golden and crisp, 20-25 min. The rolls should sound hollow when tapped underneath.

12. 12

    Cool on a rack for at least 15 min. Bolillos are best the day they are baked.

Imported from maduniverset.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.