Whole-Wheat Rolls
Bolillos Integral
When visiting Zacatecas, a colonial city, my husband and I tried some whole-wheat Mexican-style rolls from a local bakery. The rolls had a crisp crust, a soft but chewy center and a nutty flavor. I developed this from that great memory (and some notes). This is very easy and quick to make, and the dough requires no kneading. I often make them for Mexican tortas (sandwiches).
Ingredients
Makes 8 rolls
- 1½ cups warm water about 120°
- 2 packages quick-rising active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups whole-wheat flour
- 1½ cups all-purpose flour
Instructions
- In a large mixing bowl, put ½ cup of the warm water.
- Stir in the yeast and let stand 5 minutes.
- Add the remaining 1 cup of water, salt, sugar, and the whole-wheat flour.
- Beat the dough vigorously by hand about 2 minutes.
- Add the all-purpose flour and mix well.
- The dough will be thick and sticky, so grease your hands, then form it into a ball.
- Place the dough in a large greased bowl.
- Cover with plastic wrap and let the dough rise until doubled in size, and a dent remains when poked gently with a finger, about 45 minutes.
- Preheat the oven to 400°.
- Grease an insulated baking sheet.
- Flour your hands and punch down the dough.
- Transfer the dough to a lightly floured work surface and roll it into a fat rope.
- Cut the dough into 8 equal pieces.
- Form each piece into an oval shaped roll and taper the two ends.
- Place rolls on the baking sheet and let rise 20 minutes.
- Cut a lengthwise slit in the top of each roll with a sharp, thin-bladed knife and place the baking sheet of rolls in the oven.
- Bake 20 to 25 minutes, or until lightly browned on top.
- Transfer to a rack.
- Brush very lightly with oil.
- Cool.
Notes / Tips / Wine Advice:
The rolls are best the day they are made or they may be frozen in a sealed plastic freezer bag up to 3 weeks.
