Enjoy these delightful Mexican Bolillo rolls, perfect for any meal or occasion.
In a large mixing bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
Ensure the water is warm but not hot to avoid killing the yeast.
Add the honey, shortening, and salt to the yeast mixture and stir to combine.
Mix thoroughly to ensure the shortening is evenly distributed.
Gradually add 2 cups of flour and mix until a dough forms.
Use a stand mixer with a dough hook for easier mixing.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
If the dough is sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough and divide it into 10 equal pieces. Shape each piece into an oval roll.
Use a kitchen scale to ensure even-sized rolls.
Place the rolls on a greased baking sheet, cover, and let them rise for 25 minutes.
Leave enough space between rolls to allow for expansion.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking.
Prepare the glaze by mixing the cornstarch and cold water in a small saucepan. Heat until thickened and clear.
Stir constantly to avoid lumps.
Brush the rolls with the glaze and make a shallow slash down the center of each roll.
Use a sharp knife for clean cuts.
Bake the rolls for 30-35 minutes until golden brown and hollow-sounding when tapped.
Rotate the baking sheet halfway through for even baking.
Cool the rolls on a wire rack before serving.
Let the rolls cool slightly to enhance their crustiness.
Serve the rolls warm and enjoy with your favorite dishes.
These rolls are perfect for sandwiches or as a side to soups and stews.
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