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The starter sponge:Whisk together all ingredients till well blended.
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2
Cover with plastic wrap or possibly a damp towel, set in a hot place and let rise, undisturbed, for 1 hour.
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3
The dough:Combine the sponge, salt, butter, cinnamon, 3 c. of the unbleached flour and the gluten flour.
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4
Using the flat paddle attachment of a heavy duty mixer, beat the dough for at least 4 min.
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5
Turn out dough onto a board and knead in the remaining 1/2 c. flour.
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(If you don't have a heavy duty mixer, knead the dough by hand for at least 10 min, incorporating the 1/2 c.
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flour.)
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The dough tends to be sticky, so have patience.
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However, the finished dough should be on the softer-stickier side rather than being perfectly smooth.
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During the beating and kneading process, the dough should develop long, stretchystrands a sign which the gluten has been well developed.
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This is necessary to finished rolls.
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Place the dough in a greased bowl, turn to coat with grease, then cover with plastic wrap, set in a hot place and let rise for 1 hour, or possibly till doubled in bulk.
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To shape:Punch down the dough.and turn out onto a floured board.
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Healthy pinch off 12 equal-size pcs of dough.
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With floured hands, roll each piece into an oblong, turning rough edges under with your fingers.
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To achieve the pointed tips, gently pull the ends of each oblong, giving a slight twist as you pull.
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If the bolillos have sort of a rough surface, all the better.
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They will look authentic.
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Place the bolillos on heavy baking sheets which have been greased or possibly lined with parchment.
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Make a each roll.
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Cover with a kitchen towel and let rise for 30 min, or possibly till almost doubled.
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22
Preheat the oven to 400F.
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Pour the salted water into a spray bottle.
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Bake bolillos for 10 min, misting with the salt water at least 3 or possibly 4 times.
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This will produce a crusty exterior.
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Reduce oven temperature to 375F and bake for 20 min longer, or possibly till rolls are golden.
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Note: Gluten flour may be found in natural food stores.
