Print Recipe

Spanish Hard Rolls (Bolillos)



  • 1 package active dry yeast
  • 2 cups warm water (105 to 115 degrees F)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 5 1/2 to 6 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 1/2 teaspoons water


  1. Dissolve yeast in 2 cups warm water in large bowl. Stir in honey, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.
  2. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
  3. Punch dough down. Cover; let rest 15 minutes.
  4. Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long; pinch ends to form points. Place on greased cookie sheets. Make slash about 3 inches long and 1/2 inch deep the length of each roll. Cover; let rise until double, 45 to 60 minutes.
  5. Heat oven to 375 degrees F.
  6. Mix cornstarch and 2 1/2 teaspoons water; brush on rolls. Bake until rolls are golden brown, 35 to 40 minutes.
  7. Serve warm.

Makes 16 rolls

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