|fresh from the oven bolillo rolls|
|split, toasted and ready for a variety of sandwich fillings|
I just followed the recipe I found online but it was very sticky and impossible to shape. I ended up adjusting it and adding more flour (perhaps close to a cup more) while kneading the dough by hand. Only then was I able to form the rolls in their traditional torpedo shapes. Make a vertical slash across the top of the rolls and brush with beaten eggwhite before baking.