Recipes from Mexico :: Mexican Tortillas and Breads
1 pkg. active dry yeast
2 tsp. sugar
1 3/4 (one and three-fourth) c. warm water (110 degrees fahrenheit)
1 tsp. salt
6 c. sifted flour
Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 c. at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 c., just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 mins., or until smooth and satiny.
Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk. When dough has doubled, punch it down and allow to double again.
Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends. Lay rolls about 2 in. apart on a lightly floured baking sheet. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.
When nearly doubled, preheat oven to 400 degrees fahrenheit and lightly oil the tops of the rolls with a pastry brush. Bake for 20 to 1/2 an hour or until lightly browned.
Makes 36 rolls.
