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1
Combine water, yeast and sugar in large bowl of electric mixer fitted with paddle attachment.
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2
Mix till sugar and yeast dissolve.
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3
Add in lowfat milk, 3/4 c. bread flour and 3/4 c. all-purpose flour and mix till smooth.
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4
Set aside at room temperature for 30 min.
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5
Mix remaining 2 1/2 c. bread flour and 2 1/2 c. all-purpose flour in medium bowl.
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6
Remove 1 c. flour mix and transfer to small bowl.
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7
Add in 1 Tbsp.
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8
salt and baking pwdr to flour in small bowl and stir with fork to blend.
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9
Add in this flour mix to sponge and mix to blend.
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10
Continue mixing, gradually adding sufficient of remaining flour mix till dough leaves side of bowl.
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11
Change attachment on mixer to dough hook.
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12
Knead with mixer till dough is moderately-hard and dry, adding more of flour mix as necessary.
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13
Knead 10 to 15 min longer.
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14
Lightly oil large bowl.
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15
Add in dough; turn to coat.
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16
Cover with damp towel.
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17
Let stand in hot draft-free area till doubled in volume, about 1 hour.
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18
Punch down dough.
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19
Transfer to lightly-floured work surface.
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20
Knead briefly.
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21
Divide dough into 9 equal portions.
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22
Roll each into ball shape.
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23
Cover with towel and let rest 10 min.
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24
Combine butter and remaining 1 Tbsp.
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25
flour in small bowl.
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26
Pull each dough ball into a 6-inch long log.
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27
Using sharp knife, cut a shallow slit down center of each log.
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28
Spread some of butter mix inside each.
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29
Roll logs briefly on counter to enclose butter mix.
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30
Arrange on large parchment-lined baking sheet.
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31
Cover with towel.
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32
Let stand in hot draft-free area 30 min.
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33
Rising is complete when finger pressed in dough leaves a mark.
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34
Preheat oven to 325 degrees.
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35
Combine remaining 1 Tbsp.
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36
salt and 1 c. water in spray bottle.
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37
Generously spray rolls all over.
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38
Bake 5 min.
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39
Reduce oven temperature to 325 degrees.
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40
Bake rolls till golden brown-brown and sound hollow when tapped on bottom, about 10 min.
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41
Transfer to racks and cold completely.
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42
This recipe yields 9 bollilos.
