Mexican Spindle Rolls my Mom's recipe

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Mexican Spindle Rolls

 

3 3/4  to 4 1/4 cups all-purpose flour

1 package active dry yeast

1 tablespoon sugar

3/4 teaspoon salt

1 1/2 cups warm water, 120 degree to 130 degree)

cornmeal

1 egg white

1 tablespoon milk or water

 

In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, sugar, and

salt; add warm water. Beat with an electric mixer on low to medium speed for 30

seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a

wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining

flour to make a moderately stiff dough that is smooth and elastic (6 to 8

minutes total). Shape dough into a ball. Place in a lightly greased bowl,

turning once to grease surface of dough. Cover and let rise in a warm place

until double in size (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough

into 12 portions. Shape each portion into an oval about 5 inches long. Pull and

twist ends slightly. Sprinkle cornmeal over 2 lightly greased baking sheets.

Transfer rolls to baking sheets. Use a sharp knife to make a cut about 1/4 inch

deep down the center of each roll.

In a small bowl combine egg white and milk or water. Brush some of the egg white

mixture over the tops and sides of rolls. Cover and let rise until nearly double

in size (30 to 45 minutes).

Bake in a 375 degree oven for 15 minutes. Brush again with some of the egg white

mixture. Bake about 10 minutes more or until golden brown. Remove rolls from

baking sheets. Cool on wire racks.

Makes 12 rolls.

Tip: Prepare and bake rolls as directed. Cool completely. Place rolls in a

freezer container or bag and freeze for up to 3 months. Before serving, thaw

rolls at room temperature.