| 1 | The starter sponge: whisk together all ingredients until well blended. |
| 2 | Cover with plastic wrap or a damp towel, set in a warm place and let rise, undisturbed, for 1 hour. |
| 3 | The dough: combine the sponge, salt, butter, cinnamon, 3 cups of the unbleached flour and the gluten flour. |
| 4 | Using the flat paddle attachment of a heavy duty mixer, beat the dough for at least 4 minutes. |
| 5 | Turn out dough onto a board and knead in the remaining ?cup flour. |
| 6 | (if you do not have a heavy duty mixer, knead the dough by hand for at least 10 minutes, incorporating the ?cup flour). |
| 7 | The dough tends to be sticky, so have patience. |
| 8 | However, the finished dough should be on the softer-stickier side rather than being perfectly smooth. |
| 9 | During the beating and kneading process, the dough should develop long, stretchy++strands a sign that the gluten has been well developed. |
| 10 | This is necessary to finished rolls. |
| 11 | Place the dough in a greased bowl, turn to coat with grease, then cover with plastic wrap, set in a warm place and let rise for 1 hour, or until doubled in bulk. |
| 12 | To shape: punch down the dough.and turn out onto a floured board. |
| 13 | Pinch off 12 equal-size pieces of dough. |
| 14 | With floured hands, roll each piece into an oblong, turning rough edges under with your fingers. |
| 15 | To achieve the pointed tips, gently pull the ends of each oblong, giving a slight twist as you pull. |
| 16 | If the bolillos have sort of a rough surface, all the better. |
| 17 | They will look authentic. |
| 18 | Place the bolillos on heavy baking sheets that have been greased or lined with parchment. |
| 19 | Make a each roll. |
| 20 | Cover with a kitchen towel and let rise for 30 minutes, or until almost doubled. |
| 21 | Preheat the oven to 400°F. |
| 22 | Pour the salted water into a spray bottle. |
| 23 | Bake bolillos for 10 minutes, misting with the salt water at least 3 or 4 times. |
| 24 | This will produce a crusty exterior. |
| 25 | Reduce oven temperature to 375f and bake for 20 minutes longer, or until rolls are golden brown. |
| 26 | Makes 12 bolillos. |
| 27 | Note: gluten flour may be found in natural food stores. |
| 28 | Per roll: 245 calories, 9 g protein, 47 g carbohydrate, 2 g fat (1 g saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber |
