Serves: 8
1. Make the Quick Mexican-Style Rolls dough and divide the dough into 8 equal pieces.
2. Cover and let the dough rest 10 minutes to relax the gluten. With hands, form each piece into a 3- × 4 1/2-inch rectangle. Arrange 2 inches apart on a large baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes.
3. Preheat oven to 375°. Using the rounded handle of a long wooden spoon, firmly press 2 indentations lengthwise in each roll. (Finished rolls will have 3 rounded humps across the top.) Bake until pale brown and sound hollow when tapped, about 20 to 25 minutes. Cool completely on a rack before using. Best the day they are baked, or rolls may be frozen in a sealed plastic bag up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Flat Mexican Sandwich Rolls recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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