Boleo/ Bolillos (Authentic Mexican/French Bread)

How to Make

• Step 1: In a large mixing bowl combine the flour,yeast and salt.

• Step 2: Mix together the water, honey and shortening.

• Step 3: Add the liquid to the flour mixture and knead on low speed until combined, for 1 minute.

• Step 4: Turn off the KA and rest the dough for 10 minutes; this will allow the to flour hydrate.

• Step 5: After 10 minute rest cntinue to knead the dough until a supple ball is formed, about 4 minutes. Add more flour or water if needed.

• Step 6: Transfer to a lightly oiled deep bowl, turning to coast with oil. Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.

• Step 7: Punch down and divide the dough into 8 - 10 balls; cover and allow to rest for 10 minutes. Placing the dough on a lightly floured board gently, yet quickly, roll the dough with the palm of your hand forming a hoagie shaped rolls, approximately 5 inches long, tapering on the ends.

• Step 8: Place rolls on parchment lined baking pan and cover. Allow to rise until doubled in size, about 30 minutes.

• Step 9: Place a broiler pan or cast iron skilled on the bottom shelf of the oven and the other shelf in the center. Preheat oven to 375 degrees F.

• Step 10: Mix water and cornstarch in small pan and heat, stirring constantly, until liquid is thick and clear, about two minutes.Brush the tops of each roll with the cornstarch mixture. Slash tops of each roll lengthwise to within 1/2 inch of each end.

• Step 11: Place rolls in preheated oven, quickly pour 1 cup of water in the pan on the bottom shelf. Bake until golen brown, approximately 25-30 minutes. Remove from pan and cool on wire rack.