BOLILLOS SANDWICH RECIPES

Steps:

• Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
• When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
• Add 2 1/2 cups flour.
• Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
• Gradually stir in as much of the remaining flour as needed to make a soft dough.
• Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
• Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
• Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
• Punch the dough down and knead briefly on a floured surface.
• Divide dough into 10 pieces and roll into balls.
• Work with the palms of your hands and start at the center of each ball to roll out into ovals.
• Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
• Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
• Meanwhile heat oven to 375F degrees.
• Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
• Brush each roll with the cornstarch mixture.
• Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
• Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
• Serve warm & fresh from the oven.

Steps:

• Add 2 Tablespoons of yeast to 1.25 cups of warm water.  Add 3 Tablespoons of sugar and 1/4 cup oil.  Let sit for 5-10 minutes.
• Add 3.75 cups flour, 1.5 teaspoons salt, and 1 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 eight 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 minutes.  (I waited 20 minutes).  You can optionally add a lengthwise 1/4 inch deep slit on the bolillos just before baking. 
• Bake for 8-12 minutes at 425F.  (This batch baked for 11 minutes).
• Let cool on counter and serve immediately.